These Cherry Turnovers are are so easy to make! Light, flakey and delicious, you really only need two ingredients, plus a couple more to make them even more yummy! And they take about 1 minute to prepare and get in your oven!
Why You’ll Love This Recipe
- EASY – Like I mentioned, just a couple of ingredients and a minute to prepare! This is a great recipe for beginners, or kid-friendly recipe to let your little ones help out on!
- GREAT FOR DESSERT OR BREAKFAST – We just love versatile recipes that can be used for two different purposes. Cherry Turnovers make a perfect dessert or a tasty breakfast pastry!
- DELICIOUS – The pastry puffs (why don’t I use these in more recipes?!?!?!) bake up so light and flakey. With the sweetness of the cherry pie filling and the icing on top? Yum and yum!
What Is A Cherry Turnover?
A turnover gets it’s name from the fact that it’s dough is “turned over” the filling. This is unlike other pastries, where there may be ingredients baked in, layered or put on top of the dish. And the filling of a turnover could be anything, from sweet to savory. Empanadas are actually also called “beef turnovers”.
How To Make A Cherry Turnover
For step-by-step instructions, check out the printable recipe card below. But here is what you’ll need to get started:
- PUFF PASTRY – Usually found in the refrigerated section of your grocery store. We used the Jus Rol Refrigerated Pre-Rolled Dough. This brand actually comes with the parchment paper already attached.
- CHERRY PIE FILLING – A 21 ounce can of pie filling. We still had about 1/3 of the can left. So you can buy a little extra pastry dough and make more if you want. Or find another use for the pie filling.
- EGG – To help the turnover stay together, we suggest combining water and egg and brushing the egg wash on the sides of the turnover. But you don’t have to do this.
- ICING INGREDIENTS – Again, you don’t HAVE to put icing on these turnovers. But why wouldn’t you!?!?! You’ll just need some powdered sugar, milk and 1/2 teaspoon vanilla extract.
Storage, Leftovers and Freezing
You can store your Cherry Turnover in an Airtight Container at room temperature. It should stay good for about 4 days. Although the crust won’t ever be as flakey and delicious as it was when it was freshly made.
Can you freeze Cherry Turnover? Yep! Cherry Turnovers are GREAT to freeze! First, line them up on a baking sheet and freeze them in your freezer. Once frozen, you can put them in a freezer bag. To heat, bake them in an oven at 400 degrees for about 15-20 minutes. There is no need to thaw first.
Notes, Tips and FAQs
- LET THE TURNOVERS COOL BEFORE ICING – Make sure you let your turnovers get to room temperature before you glaze them. If not, the icing will just melt and run all over the place.
- DO I HAVE TO USE CHERRY PIE FILLING? – Nope! This recipe will work great with any pie filling. Apple pie filling, strawberry pie filling, peach pie filling or blueberry pie filling will all work great! You could even melt some chocolate to put in there! Also, if you have a homemade cherry pie filling you’d like to use, go for it!
- KEEP THE PUFF PASTRY SHEET AS COLD AS POSSIBLE – The puff pastry is MUCH easier to work with when cold. Keep it the fridge until right about to fill them with pie filling.
- DON’T OVERFILL – No matter how hard you try, some pie filling is likely to seep out as the turnovers bake. That is ok. But if you overfill the turnovers with pie filling, they could break open. That is not ok. Keep the pie filling at least about 1/2 inch from the edge of the pastry.
- USE A SHARP KNIFE – When cutting the pastry, use the sharpest knife possible to get clean lines.
- HOW DO YOU KNOW WHEN YOUR TURNOVER IS DONE? – The turnovers should turn a light golden brown and the crust should get nice and flakey.
We hope you enjoy this Easy Cherry Turnover Recipe. We’d love to hear how it turns out in the comment section! Drop us a line!
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- 1 puff pastry 13.2 oz thawed and kept in the refrigerator
- 1 can 21 oz, cherry pie filling
- 1 egg
- 1 tablespoon water
- 2/3 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla
- Preheat oven to 400 and line a baking sheet with parchment paper.
- Unroll your puff pastry and place onto the parchment paper.
- Using a sharp knife, cut the pastry into six squares. (Please note, they may not be perfect squares, but a little more of a rectangle shape and that should work fine.)
- Add a dollop of cherry pie filling to each square, keeping it about 1/2" from the edge.
- Beat together egg and water and use a pastry brush to add the egg wash to all four sides of the pastry.
- Fold over the pastry, connecting opposite corners to make a triangle. Press the sides together with a fork to seal.
- Cut a small slit in the top of each pastry. Top with additional egg wash using a pastry brush.
- Bake for 18-22 minutes or until browned. Let cool until slightly warm before icing.
- Mix together the powdered sugar, milk and vanilla to make icing.
- Drizzle with a spoon on each turnover and let stand a few minutes to harden. Serve.
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