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My neighbor brought over a plate of cherry turnovers last month, and I swear I ate three of them before she even made it back to her house. They were flaky, sweet, and had that perfect balance of tart cherries and buttery pastry that just made you want another bite.
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I immediately asked for the recipe, thinking it would be some complicated process that takes all day. Turns out, she used frozen puff pastry and had the whole batch done in under an hour. I felt a little silly for being so intimidated by homemade turnovers.
Now I make these at least twice a month, and my family thinks I’m some kind of pastry wizard. Little do they know how easy they actually are.
What Makes This Recipe Special?
The secret is really in the puff pastry. It does all the hard work for you, creating those beautiful flaky layers that make turnovers so irresistible.
Using cherry pie filling instead of making your own cherry mixture saves tons of time and gives you consistent results every time. You get all that sweet-tart cherry flavor without any of the fuss.
That simple powdered sugar glaze on top takes them from good to bakery-level amazing. It’s like the finishing touch that makes everything look professional.
Why You’ll Love This Recipe
These turnovers are ready in about 30 minutes from start to finish. Perfect for when you need something sweet but don’t want to spend hours in the kitchen.
The puff pastry makes them taste like you bought them from an expensive bakery, but they cost a fraction of the price to make at home.
Kids love helping with these too. They can help fill the pastry squares and brush on the egg wash. It’s a fun little project that doesn’t require any special skills.
Plus, they freeze beautifully if you want to make a double batch and save some for later.
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Recipe Tips for Success
Let the puff pastry thaw completely but don’t let it get too warm. It should be pliable but still cold to the touch.
Don’t overfill the turnovers or they’ll burst open while baking. A tablespoon or two of filling is plenty.
Really press those edges together well and use a fork to crimp them. This seals in all that delicious cherry filling.
The egg wash is what gives them that beautiful golden color. Don’t skip this step if you want them to look bakery-perfect.
Let them cool for at least 10 minutes before adding the glaze. If they’re too hot, the glaze will just melt right off.
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What You’ll Need
1 package of puff pastry (2 sheets)
1 cup fresh or canned cherry pie filling
1 egg (for egg wash)
1 tablespoon milk (for egg wash)
1 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk (for glaze)
I usually buy the frozen puff pastry that comes in a box with two sheets. Pepperidge Farm works great, but any brand will do.
For the cherry filling, you can use the canned stuff or make your own if you have fresh cherries. The canned version is perfectly fine and saves you a lot of time.
Step by Step Instructions
1. Get everything ready.
Preheat your oven to 400°F and line a baking sheet with parchment paper. Take the puff pastry out of the freezer to thaw if you haven’t already.
2. Prep the pastry.
Once the puff pastry is thawed, roll each sheet out on a lightly floured surface. You don’t need to roll it super thin, just smooth out any creases.
3. Cut into squares.
Cut each sheet into 4 equal squares. You should end up with 8 squares total.
4. Fill the turnovers.
Place 1-2 tablespoons of cherry filling in the center of each square. Don’t go crazy with the filling or they’ll leak.
5. Fold and seal.
Fold each square diagonally to make a triangle. Press the edges together firmly, then use a fork to crimp all around the edges. This seals them up nice and tight.
6. Add the egg wash.
Beat the egg with 1 tablespoon of milk in a small bowl. Brush this mixture over the tops of all the turnovers. This gives them that gorgeous golden color.
7. Bake them up.
Place the turnovers on your prepared baking sheet and bake for 15-20 minutes, until they’re golden brown and puffed up.
8. Make the glaze.
While they’re baking, whisk together the powdered sugar, vanilla, and 2-3 tablespoons of milk. Start with 2 tablespoons and add more if you want it thinner.
9. Finish with glaze.
Let the turnovers cool for about 10 minutes, then drizzle that glaze all over the top. Serve them while they’re still warm.
What Kind of Filling Works Best?
Cherry pie filling is classic and what I use most often. The canned stuff works perfectly and saves you time.
If you want to use fresh cherries, just pit them and toss with a little sugar and cornstarch. Cook them down for a few minutes until they’re jammy.
You can also try other pie fillings like apple, blueberry, or even strawberry. Just keep the amount the same so they don’t get too full.
For something different, try cream cheese mixed with a little sugar and vanilla. It’s like having a danish.
Variations to Try
For a richer version, brush the tops with melted butter instead of egg wash.
You can make these savory too. Try spinach and feta, or ham and cheese for a breakfast version.
Make mini turnovers by cutting the pastry into smaller squares. They’re perfect for parties.
Try adding a little lemon zest to the glaze for a bright, citrusy twist.
Sprinkle some coarse sugar on top before baking for extra crunch and sweetness.
How to Store and Reheat
These are best eaten the same day, but you can store leftovers in the fridge for up to 3 days. Cover them loosely with plastic wrap.
To reheat, pop them in a 300°F oven for about 5 minutes. The microwave works too, but they won’t be as crispy.
You can freeze the unbaked turnovers for up to 3 months. Just wrap them individually and freeze on a baking sheet first.
When you’re ready to bake frozen turnovers, add an extra 5 minutes to the baking time. No need to thaw them first.
Frequently Asked Questions
Can I use phyllo dough instead of puff pastry?
You could, but it won’t be the same. Puff pastry gives you those flaky layers that make turnovers so good. Phyllo is much thinner and crispier.
What if my puff pastry tears?
Just pinch it back together and keep going. Puff pastry is pretty forgiving, and small tears won’t ruin the final result.
How do I know when they’re done?
They should be golden brown and puffed up. If you tap the bottom, it should sound hollow. Usually takes about 15-20 minutes.
Can I make the glaze ahead?
Sure, but it might thicken up as it sits. Just whisk in a little more milk to thin it out when you’re ready to use it.
What if I don’t have cherry pie filling?
You can use any fruit pie filling, fresh fruit cooked down with sugar, or even jam in a pinch. Just make sure it’s thick enough that it won’t leak out.
Do I have to use the egg wash?
The egg wash gives them that beautiful golden color, but you can skip it if you want. They just won’t look quite as pretty.
Can I make these without the glaze?
Absolutely. They’re delicious on their own, or you could just dust them with powdered sugar instead.
