Easy cherry turnovers are portable cherry pies with a light and flaky puff pastry crust. Ready in only a few minutes, this is a great make ahead dessert for busy weeknights and parties.

Cherry Turnovers made with puff pastry

Cherry turnovers are one of my guilty pleasures. It’s a perfectly sweet treat that gives me all of the flavors of a cherry pie without all of the work. Best part is they are ready in less than 30 minutes!

Traditionally turnovers are made with a pie crust but this easy recipe uses premade puff pastry and I think it’s even better! I love biting into that buttery, flaky crust and getting a burst of warm cherry pie filling. We use puff pastry dough in so many delicious recipes from our popular Lemon Cream Cheese Danish to savory Parmesan Puff Pastry Pinwheels

Make them ahead of time for a special dessert on busy weeknights, an easy dessert for parties, or even as a breakfast pastry at your next brunch.

If you love cherries make sure you try our no bake Cherry Cheesecake Dip too!

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cherry pie filling in Cherry Turnovers

What Are Cherry Turnovers? 

Cherry turnovers are like handheld cherry pies. They often use pie crust, but we found that making them with delicious, flakey puff pastry dough makes these treats even better. 

These baked treats are simple to make. They are also easy to carry with you as a dessert on the go. When you bring these to a get together, friends and family can grab one or two and not worry about making a big mess.

ingredients for Cherry Turnovers

Ingredients You’ll Need

Here’s what you’ll need to make the recipe:

  • Puff pastry – We use Wewalka puff pastry (not sponsored we just love it!), but you could use Pillsbury crescent rolls, or frozen Pepperidge Farms frozen puff pastries if you prefer.
  • Cherry pie filling – You should be able to find these cans in the baking aisle at your local grocery store.
  • Egg – This is to give the turnovers a golden brown appearance and help them stick together.
  • Water – You need water to make an egg wash for the golden brown appearance.
  • Powdered sugar – This is for making a glaze to pour on top of the turnovers.
  • Heavy cream – The other part of the glaze to put on top.

Instructions

Step 1 – Preheat the oven to 425 degrees F. This will work for Wewalka puff pastries, but if you use a different brand, follow the directions for heating your oven based on the box.

Step 2 – Prep the puff pastries. Place the pastry sheet on a lightly floured surface. Use a pizza roller or sharp knife to cut the sheet into 6 equal squares.

Step 3 – Make the egg wash. In a small bowl, whisk together the egg and water. When it is well combined, brush the edges of each puff pastry square. 

Step 4 – Add the filling. Once you spread the egg wash around the edges, add 2 tablespoons of cherry pie filling to each square. We found that this works out to about 6 cherries and some of the juices per square. 

To help in filling the squares, pretend your square has a diagonal line from the bottom left corner to the top right corner. Put your filling on the right side of the invisible line, but make sure to leave the edge with the egg wash exposed. 

Step 5 – Seal each pastry. Fold each pastry in half to create a triangle. Seal the edges together by lightly pressing down on them and then use a fork to press the edges together sealing them more firmly. This also creates a fancier edge on each turnover.

Step 6 – Bake the turnovers. Place each turnover on a parchment paper lined baking sheet and then lightly brush each with the egg wash all over the tops. 

Place in the oven and bake for 15 minutes or until the tops have turned golden brown. Once they are done, remove them from the oven and then let them cool completely.

Step 7 – Make the glaze. As the turnovers cool, make the glaze in a small bowl by whisking together the powdered sugar and heavy cream.

Once the pastries have cooled, drizzle the glaze over the tops and let them set for 15 minutes before serving.

Cherry Turnovers on cooling rack

The Dough Makes a Difference 

The brand of puff pastry can make a big difference in the results of this recipe. 

We love Wewalka puff pastry, which you can find in the refrigerated section with the canned biscuits. We’ve found this refrigerated puff pastry gives us the most puff and the crispiest, flakiest layers compared to frozen versions. 

You can also use canned Pillsbury crescent rolls, but you won’t get the same flaky, light texture. 

If your store doesn’t carry Wewalka or another refrigerated puff pastry, you can always use Pepperidge Farms frozen puff pastries. Just make sure to let it thaw in the refrigerator for a few hours or out on the counter for 15 to 20 minutes so it is pliable and easy to work with.

How to Make it Ahead of Time 

You can make these turnovers ahead if you want. To do this, follow the recipe, bake them, and then let them cool completely. 

Once they are cool, place them in an airtight container. You can then store them for 2 to 3 days. 

Just keep in mind, these are best when served fresh.

Cherry Turnovers stacked on top of eachother

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Servings: 12
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins

Easy Cherry Turnovers

Easy cherry turnovers are portable cherry pies with a light and flaky puff pastry crust. Ready in only a few minutes, this is a great make ahead dessert for busy weeknights and parties.

Ingredients

  • 2 sheets Puff pastry
  • 21 ounces Cherry pie filling
  • 1 large Egg
  • 1 tablespoon Water
  • ½ cup Powdered sugar
  • 4 tablespoons Heavy cream

Instructions

  • Preheat oven to 425 degrees F. Note: Use temperature listed on the puff pastry box.
  • Set puff pastry sheet on a lightly floured surface.
  • Cut the sheet into 6 equal squares.
  • In a small bowl whisk together the egg and water.
  • Brush the egg wash around the edges of each puff pastry square.
  • Add 2 tablespoons of cherry pie filling to each square. I found that it was about 6 cherries and some of the juices. Pretend your square has a diagonal line from the bottom left corner to the top right corner. Put your filling on the right side of the invisible line, leaving the edge with the egg wash exposed.
  • Fold the pastry in half creating a triangle. Seal the edges together by lightly pressing down on them and then using a fork to press the edges together sealing them more firmly.
  • Place each turnover on a parchment paper lined baking sheet.
  • Lightly brush the egg wash over each of the sealed turnovers.
  • Bake for 15-17 minutes or until the tops are a golden brown.
  • Remove from oven and let cool completely.
  • While the turnovers cool make your glaze. In a small bowl whisk together the powdered sugar and heavy cream.
  • When the turnovers have cooled drizzle with the glaze. Let set for 15 minutes then serve.

Nutrition

Serving: 1turnover, Calories: 325kcal, Carbohydrates: 37g, Protein: 4g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 22mg, Sodium: 119mg, Potassium: 87mg, Fiber: 1g, Sugar: 5g, Vitamin A: 198IU, Vitamin C: 2mg, Calcium: 15mg, Iron: 1mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell