Homemade Cherry Turnovers

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.

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.

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.