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This homemade cherry turnovers recipe delivers perfectly puffed pastries with a warm, sweet-tart cherry filling inside a buttery golden crust. Whether for breakfasts, snacks, or quick desserts, these turnovers bring a taste of nostalgia and comfort.
My family loves these turnovers on weekend mornings. I first made them as a surprise treat for a brunch gathering, and now they’re an essential favorite.
- Puff pastry: Package with two sheets to ensure flaky, buttery layers and save prep time
- Fresh or canned cherry pie filling: For the perfect mix of tart and sweet; love canned for ease, but fresh works beautifully
- Egg: Mixed with milk for that golden, glossy finish
- Powdered sugar: For adding sweetness to the glaze
- Vanilla extract: To bring warm depth to the icing
- Milk: To give the glaze the perfect drizzling consistency
How To Make Homemade Cherry Turnovers
- Preheat and Prep:
- Set your oven to 400 degrees F and line a baking sheet with parchment paper. Let the puff pastry sit at room temperature to thaw.
- Roll and Smooth:
- Gently roll each sheet of puff pastry on a lightly floured surface to eliminate creases. No need to thin it out too much.
- Cut Into Squares:
- Slice both sheets into equal 4 squares resulting in 8 total squares ready to fill.
- Add the Cherry Filling:
- Spoon 1 to 2 tablespoons of cherry pie filling into the center of each square. Avoid overfilling to keep the pastries sealed.
- Seal the Edges:
- Fold each square diagonally to form a triangle. Press the edges together with your fingers and crimp with a fork to secure.
- Apply the Egg Wash:
- Whisk the egg and milk together and brush this mixture over each pastry triangle for that golden bakery look.
- Bake Until Golden:
- Place turnovers onto the prepared baking sheet and bake in the preheated oven for 15 to 20 minutes until golden and puffed.
- Make the Glaze:
- Combine powdered sugar, vanilla extract and milk in a bowl. Whisk until smooth and adjust the milk for desired thickness.
- Finish With Glaze:
- Allow baked turnovers to cool for 10 minutes. Drizzle the glaze over them generously and serve warm or at room temperature.
My favorite moments are filling these with my kids, who love choosing the flavor. The glaze especially has become their delightful finishing touch.
Storage Tips
Leftovers? Store in an airtight container at room temperature for two days. Reheat gently in the oven at 325 degrees F until warm and crisp.
Ingredient Substitutions
For a fresh twist, use fresh cherries cooked down with sugar and lemon juice instead of canned filling. Or swap powdered sugar glaze for a chocolate drizzle.
Serving Suggestions
Pair these turnovers with a hot cup of coffee or tea for breakfast. For desserts, add a scoop of vanilla ice cream to make them extra special.
Cultural Context
Turnovers have long been celebrated as handheld desserts found in many cuisines. This recipe channels a classic American cherry version that feels both vintage and modern.
Recipe FAQs
- → Can I use frozen cherries for the filling?
Yes, you can! Simply thaw and cook them down with a bit of sugar and cornstarch to create a similar consistency to canned cherry pie filling.
- → How do I keep the turnovers from leaking?
Don't overfill the turnovers, and make sure to seal the edges tightly by pressing them firmly and crimping with a fork.
- → Can these turnovers be made ahead of time?
Yes, they can be prepared a day in advance and stored in the refrigerator before baking. Bake them fresh for the best results.
- → What can I use instead of an egg wash?
If you want an alternative, you can use just milk or a mixture of milk and a bit of honey to achieve a similar golden color on the pastry.
- → How do I make the glaze thicker or thinner?
To adjust the thickness of the glaze, add more powdered sugar for a thicker glaze or a few drops of milk for a thinner consistency.