Cherry Turnovers
Quick and easy homemade cherry turnovers featuring flaky puff pastry and a sweet, jammy cherry filling—perfect for brunch or dessert.
Ingredients
Cherry Filling
- 2 cups fresh cherries, pitted and halved Substitute with frozen, thawed and well-drained, if needed.
- 1/2 cup sugar Use less for very sweet cherries.
- 1 tablespoon cornstarch Provides a glossy, set filling.
- 1 teaspoon alcohol-free vanilla extract Optional but enhances flavor.
Pastry and Topping
- 1 package refrigerated puff pastry (2 sheets), thawed Follow package instructions for thawing.
- 1 each egg, beaten For egg wash.
- to taste powdered sugar For dusting.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
- Combine the pitted, halved cherries with sugar, cornstarch, and vanilla in a bowl. Stir, then let sit for about 10 minutes to release juice.
- On a lightly floured surface, roll out each thawed puff pastry sheet to smooth out creases. Cut each sheet into even squares (about 3–4 inches).
Filling and Assembly
- Spoon roughly a tablespoon of the cherry mixture into the center of each square, leaving a narrow border.
- Fold each square into a triangle and press the edges together. Crimp edges firmly with a fork to seal.
- Brush each turnover with the beaten egg to ensure a glossy finish.
Baking
- Bake for 20–25 minutes, until puffed and deep golden brown. Rotate the pan halfway through baking.
- Let cool for a few minutes on the baking sheet, then transfer to a cooling rack. Dust with powdered sugar just before serving.
Notes
Serve warm, perhaps plated with vanilla ice cream, Greek yogurt, or alongside tea. To store, keep in an airtight container. For longer storage, freeze unbaked turnovers and bake from frozen.