Cherry Turnovers

5 from 6 votes

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.

Prep Time20

Cook Time25

Chilling time20

Total Time1 5

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 428kcal

Author: Heather Perine

Ingredients

For the turnovers

2 tablespoons cornstarch
1 tablespoons water
1 tablespoon lemon juice
16 ounces (about 2 ½ cups) fresh or frozen cherries
⅓ cup (67 g) granulated sugar
½ 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 ½ cups) fresh or frozen cherries ⅓ cup (67 g) granulated sugar ½ 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 10” 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 Baking – I find for the best rise, it’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 – 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 – 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 – 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.

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