Cherry Turnovers

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This cherry turnovers recipe is a super simple dessert to throw together when it’s cherry season! Made with fresh cherries and puff pastry these turnovers are quick to prep! Topped with an easy vanilla glaze for a sweet, sticky finish.

cherry turnover cut in half


 

Growing up I always loved when my mom would bake up some turnovers for dessert. Ok they were store-bought but still as a kid they were pretty darn delicious.

But now as an adult I love making a homemade version. Like my apple turnovers and pear turnovers during the Fall! But when it’s summer, I love baking with seasonal produce. So I decided to make a homemade turnovers with a cherry filling this time. 

I did use puff pastry sheets from the frozen aisle so this recipe comes together super quickly but feel free to make your own puff pastry dough if you’re feeling ambitious. I made this cherry filling with a bit of almond extract like I did for my cherry crumb pie. I can’t help but pair cherries and almond together.

The homemade cherry pie filling is quickly made on the stovetop. You can use fresh or frozen cherries for this cherry turnover recipe so you really could make these all year long if you wanted!

Of course once they are baked to golden brown perfection, I drizzled on a vanilla icing. These easy cherry turnovers are flaky, delicious, sweet, sticky – basically all the good verbs one wants in a dessert!

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See Also:

  • Move over pumpkin! This butternut squash bread recipe is an easy loaf bread to make in the Fall.
  • For more whole grain goodness, try my whole wheat blueberry muffins. These are the best breakfast treat!
  • Sugar donuts are a fun breakfast treat to make with yeast! Dipped in sugar these donuts are light and fluffy.
  • For a traditional Swedish breakfast treat during the holidays try making these St Lucia buns flavored with saffron!
a bunch of cherry turnovers

Why This Recipe Works

  • Taste: I made a homemade cherry filling for the best flavor instead of using a can of cherry pie filling. With a little lemon juice, and almond extract for extra flavor. 
  • Texture: The flaky pastry shatters upon the first bite as you bite into the dark sweet cherries inside. Just make sure you chill the turnovers before baking so you get maximum rise. 
  • Ease: I used store-bought puff pastry and frozen cherries so these were super easy to assemble!

Ingredients Needed

  • Cornstarch 
  • Water 
  • Lemon juice
  • Cherries – You can use fresh or frozen cherries. I used dark sweet cherries but if you tart cherries you may want to add additional sugar. 
  • Granulated sugar 
  • Almond extract – You can always omit if you have a nut allergy and use vanilla extract.  
  • Puff pastry – Use store-bought or homemade puff pastry.
  • Egg – For the egg wash. Read my full tutorial on what is an egg wash.
  • Powdered Sugar – If you’ve run out, make your own homemade powdered sugar. Instead of the powdered sugar glaze, you could always just sprinkle on some coarse sugar before baking.
  • Milk – Any type of milk will work. It’s used to thin out the icing.
  • Vanilla extract

How To Make Cherry Turnovers

In a small bowl, combine the cornstarch, lemon juice and water until the cornstarch has dissolved.

In a medium saucepan, over medium heat, combine cornstarch mixture, cherries, sugar, and almond extract. Continue to simmer about 5-7 minutes until cherries are soft and mixture has thickened. Remove from heat and set aside to cool. 

cherry filling in a saucepan

On a lightly floured surface, use a lightly floured rolling pin to roll the first sheet of thawed puff pastry to an 10โ€ square. With a pizza cutter or sharp knife, cut into 4 equal squares. 

puff pastry sheet cut into four squares

Place about 3 Tablespoons of cooled cherry mixture in center of each square, leaving at least a 1/2″ border. 

Thoroughly beat together 1 egg and 1 Tablespoon water. Using a pastry brush, lightly brush egg wash lightly on edges of the pastry (just enough to seal).

cherry filling put into the center of each puff pastry square

Bring the edges together and crimp tightly along the edges with a fork to seal. Save the rest of the egg wash for brushing on right before baking.

Transfer to a parchment paper lined baking sheet, spaced about 1″ apart. With a sharp knife, cut 2-3 small slits in the top of each turnover. Refrigerate for 20 minutes (this helps the filling from leaking out.)

Position a rack in the center of your oven and preheat oven to 400oF (205oC). Brush the tops of each turnover with egg wash and bake 20-23 minutes or until golden brown and puffed.

cherry turnvoers sealed and baked

While turnovers are still warm, stir together powdered sugar, vanilla, and milk. Adjust consistency if needed. Drizzle glaze over turnovers.

icing drizzled on a cherry turnover

Recipe Tips

  • Chill The Turnovers Before Baking โ€“ I find for the best rise, itโ€™s best to pop these puff pastry cherry turnovers assembled back into your fridge for 20 minutes before baking to firm up the puff pastry again. Chilling the turnovers will create a higher rise in your puff pastry.
  • Do Not Over Fill โ€“ You want to use about 3 Tablespoons of cherry pie filling right in the center. It might not look like a lot, but if you add to much it will leak out during baking.
  • Lightly Egg Wash Edges โ€“ You just want to lightly brush the edges with egg wash before folding over the cherry filling. The egg wash will help seal the puff pastry dough and help it stick together.
  • Seal With A Fork โ€“ You want to press down the edges of the puff pastry with a fork to create a sealed crimped edge that will keep the puff pastry from popping up and leaking filling during baking.

โ€‹Storage Instructions

You can keep these in an airtight container for up to 2 days at room temperature, or in the fridge for up to 5 days. I like to warm them up as the puff pastry can soften before serving. Simply place into a 375oF, and crisp up again about 5-10 minutes.

You can also freeze these turnovers before baking them. Do not brush on the egg wash, and freeze solid. Then transfer to a freezer bag. When ready to bake, place on a baking sheet (do not thaw) and brush on the egg wash. Bake as directed. You may need to add on a few minutes of additional baking time.

You can freeze baked turnovers for up to 3 months. Thaw overnight in the fridge, and then reheat in the oven until crisp again.

cherry turnover cut in half

Recipe FAQs

Can I make these turnovers gluten free?

Yes just use gluten free puff pastry instead. And check the rest of your ingredients to make sure they are also gluten free, such as your vanilla extract.

How do you keep the filling from leaking?

Make sure you seal with a fork before baking and use the egg wash to help seal the dough. Also do not overfill. I also recommend chilling the turnovers baking.

What pastry are turnovers made from?

Traditionally puff pastry is used. However you could try using crescent rolls, pie crust, or phyllo dough instead if you can’t find puff pastry.

How do I keep the turnovers from getting soggy?

Be sure to use the cornstarch to thicken the filling so it isn’t too juicy. And make sure to seal the edges well with the egg wash and crimping. Don’t skip the chilling step as well!

cherry turnovers with icing

More Recipes To Try

If youโ€™re making this dessert in the summer time for a potluck or backyard BBQ then be sure to serve alongside some of my other favorite summer desserts. Try my mint chocolate chip ice creamlemon cookies, or key lime bars!

Or if you’re looking for an easy no bake dessert try my peanut butter rice krispie treats!

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Plus learn how to make the best pie crust from scratch and get all my best pie making tips. Get the e-book now!

cherry turnover cut in half

Cherry Turnovers

This cherry turnovers recipe is a super simple dessert to throw together when it's cherry season! Made with fresh cherries and puff pastry these turnovers are quick to prep! Topped with an easy vanilla glaze for a sweet, sticky finish.
5 from 6 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Chilling time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings
Calories: 428kcal

Ingredients

For the turnovers

  • 2 tablespoons cornstarch
  • 1 tablespoons water
  • 1 tablespoon lemon juice
  • 16 ounces (about 2 ยฝ cups) fresh or frozen cherries
  • โ…“ cup (67 g) granulated sugar
  • ยฝ teaspoon almond extract
  • 1 lb puff pastry 2 sheets thawed according to package instructions
  • 1 large egg+ 1 Tbsp water for egg wash

For the Glaze:

  • 1/2 cup (57 g) powdered sugar
  • 1-2 Tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  • In a small bowl, combine the cornstarch, lemon juice and water until the cornstarch has dissolved. 2 tablespoons cornstarch 1 tablespoons water 1 tablespoon lemon juice
  • In a medium saucepan, over medium heat, combine cornstarch mixture,cherries, sugar, and almond extract. Continue to simmer about 5-7 minutes until cherries are soft and mixture has thickened. Remove from heat and set aside to cool. 16 ounces (about 2 ยฝ cups) fresh or frozen cherries โ…“ cup (67 g) granulated sugar ยฝ teaspoon almond extract
  • On a lightly floured surface, use a lightly floured rolling pin to roll the first sheet of thawed puff pastry to an 10โ€ square. With a pizza cutter or sharp knife, cut into 4 equal-sized squares. Place 3-4 Tablespoons of cooled cherry mixture in center of each square, leaving at least a 1/2" border. 1 lb puff pastry 2 sheets
  • Thoroughly beat together 1 egg and 1 Tbsp water. Lightly brush egg wash lightly on edges of the pastry (just enough to seal), bring the edges together and crimp tightly along the edges with a fork to seal. Save the rest of the egg wash for brushing on right before baking. 1 large egg+ 1 Tbsp water for egg wash
  • Transfer to a parchment-lined baking sheet, spaced about 1″ apart. With a sharp knife, cut 2-3 small slits in the top of each turnover. Refrigerate for 20 minutes (this helps the filling from leaking out.)
  • Position a rack in the center of your oven and preheat oven to 400oF (205oC). Brush the tops of each turnover with egg wash and bake 20-23 minutes or until golden brown and puffed.
  • While turnovers are still warm, stir together powdered sugar, vanilla, and milk. Adjust consistency if needed. Drizzle glaze over turnovers. 1/2 cup (57 g) powdered sugar 1-2 Tablespoons milk 1/2 teaspoon vanilla extract

Notes

  • Storage: You can keep these in an airtight container for up to 2 days at room temperature, or in the fridge for up to 5 days. I like to warm them up as the puff pastry can soften before serving. Simply place into a 375oF, and crisp up again about 5-10 minutes.
  • Freezing: You can also freeze these turnovers before baking them. Do not brush on the egg wash, and freeze solid. Then transfer to a freezer bag. When ready to bake, place on a baking sheet (do not thaw) and brush on the egg wash. Bake as directed. You may need to add on a few minutes of additional baking time. You can also freeze baked turnovers. Freeze for up to 3 months. When ready to enjoy thaw overnight in the fridge and reheat in the oven to crisp up.
  • Gluten free: Use gluten free puff pastry. And check the rest of your ingredients to make sure they are also gluten free, such as your vanilla extract.
  • Chill The Turnovers Before Bakingย โ€“ I find for the best rise, itโ€™s best to pop these puff pastry cherry turnovers assembled back into your fridge for 20 minutes before baking to firm up the puff pastry again. Chilling the turnovers will create a higher rise in your puff pastry.
  • Do Not Over Fillย โ€“ You want to use about 3 Tablespoons of cherry pie filling right in the center. It might not look like a lot, but if you add to much it will leak out during baking.
  • Lightly Egg Wash Edgesย โ€“ You just want to lightly brush the edges with egg wash before folding over the cherry filling. The egg wash will help seal the puff pastry dough and help it stick together.
  • Seal With A Forkย โ€“ You want to press down the edges of the puff pastry with a fork to create a sealed crimped edge that will keep the puff pastry from popping up and leaking filling during baking.
  • ย 

Nutrition

Calories: 428kcal | Carbohydrates: 53g | Protein: 6g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 150mg | Potassium: 174mg | Fiber: 2g | Sugar: 24g | Vitamin A: 70IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 2mg
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16 Comments

  1. Can I use honey or agave syrup instead of sugar? Thank you ๐Ÿ™

    1. Great question! You can try using honey or agave syrup in place of the 1/3 cup of granulated sugar in the cherry filling. Agave syrup is considerably sweeter than sugar, so Iโ€™d recommend using about 1/4 cup instead and taste as you go. Keep in mind that it might also slightly change the flavor and consistency of the filling since itโ€™s a liquid. Let me know how it works out if you give it a try! ๐Ÿ˜Š

  2. Anita Severtis says:

    Heather; in your blueberry turnover recipe , you said you can freeze them fully baked in an air tight container up to 3 months. However, in the cherry turnovers you said not to bake them if u plan to freeze them; then when ready to bake, egg wash them then bake. Why canโ€™t I freeze them fully baked like the blueberry on?

    1. You can freeze the cherry turnovers for up to 3 months. When youโ€™re ready to enjoy them, thaw them in the fridge overnight and then reheat in the oven to crisp up. Iโ€™ve also updated the directions to include how to freeze them fully baked. Thank you!

  3. 5 stars
    Made the Cherry ones today and they were delicious and easy to make. Made the blueberry ones a few weeks ago and they were also
    scrumptious!! My husband loved them. Thank you for sharing your recipe.

    1. Thank you for your comment! Iโ€™m so glad you and your husband enjoyed both the cherry and blueberry turnovers. Thanks for trying the recipe!

    1. That’s fantastic, happy baking, enjoy!

  4. 5 stars
    These homemade turnovers were so tasty! I loved the tart cherry filling and the flakiness of the turnover crust.

    1. Thank you so much for your lovely comment! I’m thrilled to hear that you enjoyed the homemade cherry turnovers. The combination of tart cherry filling, and flaky crust is always a winner! Happy baking! ๐Ÿ’๐Ÿ˜Šโœจ

  5. 5 stars
    What a yummy looking cherry dessert! Love that I can make it with frozen or fresh cherries. Thanks for sharing and I look forward to making this soonest!

    1. Thanks so much, Kechi, these are perfect for breakfast and brunch too!

  6. 5 stars
    I used up my fresh cherries using this recipe and it was perfect! I still have some in the freezer and I’m looking forward to having them again!

    1. That’s wonderful to hear! I’m glad that the cherry turnovers turned out perfectly for you. Enjoy them when you indulge again! ๐Ÿ˜Š๐Ÿ’โœจ

  7. 5 stars
    These turnovers are my favorite way to start a day! Fantastic recipe to keep handy at all times!

    1. Wonderful, so happy to hear that you love them, thank you!

5 from 6 votes

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