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There is something so satisfying about pulling a tray of golden homemade cherry turnovers straight from the oven and watching the glaze drizzle down their flaky layers. These are perfect for a cozy weekend treat a brunch spread or just because you want something sweet that tastes as special as a bakery but comes together in your own kitchen.
I first started making cherry turnovers when I needed to use up leftover puff pastry and now they are my go to quick dessert anytime company drops by. The best part is you can make them look so impressive with hardly any effort.
Ingredients
- Puff pastry: two sheets makes the base flaky and tender look for brands with real butter for best flavor
- Cherry pie filling: one cup either fresh or canned use fresh in peak season or canned for speed go for a filling with big whole cherries if possible
- Egg: gives the turnovers a rich sheen for the egg wash choose farm fresh eggs if possible
- Milk: you will need a splash for the egg wash and more for the glaze whole milk gives the richest result
- Powdered sugar: forms the base of the classic sweet glaze sift for the smoothest texture
- Vanilla extract: lifts the glaze with warm flavor use pure vanilla for best taste
Instructions
- Get everything ready:
- Take the puff pastry out of the freezer and let it thaw just until it unfolds easily. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper to prevent sticking.
- Prep the pastry:
- Gently roll each puff pastry sheet on a floured surface to smooth any creases and even out the thickness. The dough should still be thick enough to puff up nice and light.
- Cut into squares:
- Using a sharp knife or pizza cutter cut each thawed sheet into four equal squares. You should have eight pieces to fill.
- Fill the turnovers:
- Spoon one or two tablespoons of cherry filling into the center of each square. Try to keep the filling away from the edges so it does not leak out during baking.
- Fold and seal:
- Carefully fold each square over the filling corner to corner to form a triangle. Press the edges together then use a fork to crimp all around which keeps the filling inside and adds a pretty finish.
- Add the egg wash:
- Whisk the egg with a tablespoon of milk in a small bowl. Brush this over the tops of the turnovers with a pastry brush making sure to coat evenly so they bake up shiny and golden.
- Bake them up:
- Arrange the turnovers spaced out on your prepared baking sheet. Slide the tray into your preheated oven and bake for fifteen to twenty minutes. Watch for them to puff and become deep golden brown.
- Make the glaze:
- While the turnovers bake stir together the powdered sugar vanilla and two tablespoons of milk until smooth. Add a dash more milk if the glaze needs thinning for drizzling.
- Finish with glaze:
- Once the turnovers are out of the oven let them cool about ten minutes. Drizzle generously with glaze or dip one side for extra treat factor. These are absolutely best while still warm with the glaze just setting.
Cherry pie filling always reminds me of summer because my grandma used to can tart cherries every July. Nothing beats that classic sweet tart flavor tucked into pastry.
Storage Tips
Let the turnovers cool completely before storing in an airtight container. They stay crisp best at room temperature for a day and can be warmed for five minutes in the oven if you want that just baked crunch again. For longer storage freeze in a single layer then reheat from frozen.
Ingredient Substitutions
If you do not have cherry filling swap in raspberry blueberry or apple pie filling for a different twist every time. For homemade filling cook fresh or frozen cherries with a tablespoon of sugar and a squeeze of lemon juice until thickened. Vegan puff pastry and a non dairy milk wash make these easy to adapt.
Serving Suggestions
Serve cherry turnovers with a scoop of vanilla ice cream or a dollop of whipped cream for family gatherings. They also pair great with hot coffee or tea on a weekend morning. Mini versions made from smaller squares are perfect for brunch buffets.
Cherry Turnovers in Baking Traditions
Turnovers have roots in French pastry traditions but every culture has a version from the British pasty to hand pies in the American South. Cherries have always felt festive to me and these turnovers are my nod to both classic patisserie and the old school fruit pies my mom baked every summer.
Seasonal Adaptations
Swap cherries for peaches or plums in late summer Use cranberry filling around the holidays for a festive touch Add slivered almonds before baking for crunch and nutty flavor
Success Stories
My kids have taken to calling these bakery pillows and love helping with the fork crimping step. A neighbor even asked for the recipe after tasting one from the cooling rack which always feels like the ultimate compliment.
Freezer Meal Conversion
To freeze prep turnovers up to the egg wash step and freeze on a tray until hard then store in a bag. Bake straight from frozen adding a couple extra minutes. Glaze after baking for fresh from the oven treats anytime.
I hope this recipe helps you create a batch of bakery worthy cherry turnovers at home. There is a special sort of magic in those first flaky bites bursting with warm cherry filling and a sweet glaze.
Recipe FAQs
- → Can I use frozen cherries for the filling?
Yes, thaw frozen cherries and mix with sugar before using as a filling for a fresh taste.
- → How do I prevent the turnovers from leaking?
Seal the edges well by pressing firmly and crimping with a fork. Avoid overfilling each pastry square.
- → What type of puff pastry works best?
Store-bought frozen puff pastry works great and makes the process quick and easy.
- → Can I make them in advance?
Bake ahead and store at room temperature; reheat lightly and add glaze just before serving.
- → Is it necessary to add an egg wash?
Egg wash gives a golden sheen and helps achieve that shiny, bakery-style finish on your turnovers.