Cherry Turnovers are flaky, golden pastries filled with a sweet-tart cherry filling that oozes out with every bite. They’re made with buttery puff pastry and a simple fruit filling that tastes like cherry pie wrapped in a crisp crust. These little hand pies are perfect for breakfast, dessert, or an afternoon treat — warm, fruity, and wonderfully satisfying with a scoop of vanilla ice cream or a drizzle of glaze on top.
1. Cooking Time: 35 minutes
2. Serving: 6 turnovers
3. Ingredients:
For the Filling:
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2 cups fresh or frozen cherries (pitted)
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¼ cup sugar
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1 tablespoon cornstarch
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1 tablespoon lemon juice
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½ teaspoon vanilla extract
For the Pastry:
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1 sheet puff pastry (thawed according to package instructions)
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1 egg (beaten, for brushing)
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1 tablespoon water
For the Glaze (optional):
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½ cup powdered sugar
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1–2 teaspoons milk or lemon juice
4. Instructions:
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Prepare the filling: In a small saucepan, combine cherries, sugar, cornstarch, and lemon juice. Cook over medium heat for 5–7 minutes until the mixture thickens and the cherries soften. Stir in vanilla and let cool completely.
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Preheat the oven: Set the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Prepare the pastry: Roll out the puff pastry on a lightly floured surface and cut it into 6 equal squares.
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Assemble the turnovers: Spoon about 2 tablespoons of cherry filling onto one half of each square. Fold the pastry diagonally to make a triangle and press the edges with a fork to seal.
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Brush and bake: Mix the beaten egg with 1 tablespoon of water to make an egg wash. Brush over the tops of the turnovers. Make a small slit on top of each for steam to escape. Bake for 18–20 minutes or until golden brown and puffed.
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Add glaze (optional): Mix powdered sugar with milk or lemon juice to make a thin glaze. Drizzle over the warm turnovers before serving.
5. Nutrition (per turnover):
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Calories: 270
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Carbohydrates: 36g
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Protein: 3g
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Fat: 13g
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Fiber: 2g
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Sugar: 18g
6. Tips:
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You can use canned cherry pie filling if you’re short on time.
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Make sure the filling cools before adding it to the pastry — warm filling can make the dough soggy.
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For a richer flavor, sprinkle coarse sugar over the turnovers before baking.
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These taste best warm, but you can store leftovers in an airtight container and reheat in the oven for a few minutes.
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Try other fillings like apple, blueberry, or peach for variety.
