Cherry Turnovers Recipe
Buttery, flaky puff pastry pockets filled with sweet-tart cherry filling, baked until golden brown and drizzled with a delicate vanilla glaze.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">1 sheet (320g) ready-rolled puff pastry, thawed if frozen</li><li class="ingredients-single-item">350g fresh cherries, pitted and halved (or frozen cherries, thawed and drained)</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">1 tablespoon lemon juice</li><li class="ingredients-single-item">1 tablespoon cornstarch</li><li class="ingredients-single-item">¼ teaspoon almond extract (optional)</li><li class="ingredients-single-item">1 large egg, beaten (for egg wash)</li><li class="ingredients-single-item">15g demerara sugar (or coarse sugar) for sprinkling</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">120g icing sugar</li><li class="ingredients-single-item">2-3 tablespoons milk</li><li class="ingredients-single-item">½ teaspoon vanilla extract</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Small saucepan</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the cherry filling. In a medium saucepan, combine the pitted cherries, granulated sugar, and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally, until the cherries begin to release their juices.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Add this mixture to the simmering cherries, stirring constantly. Continue cooking for 2-3 minutes until the mixture thickens significantly – it should coat the back of a spoon. Remove from heat and stir in the almond extract if using. Transfer to a bowl and allow to cool completely (this is crucial as hot filling will melt the pastry).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 200°C (180°C fan) and line a baking tray with parchment paper. Remove the puff pastry from the refrigerator about 10 minutes before using – it should be cold but pliable. Working quickly (as puff pastry becomes difficult to handle when warm), unroll the pastry on a lightly floured surface.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Cut the pastry into 6 equal squares (approximately 10cm × 10cm each). Place about 1½ tablespoons of cooled cherry filling in the center of each square, being careful not to overfill, as this can cause the turnovers to leak during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Brush the edges of each pastry square lightly with beaten egg. Fold one corner of each square over to the opposite corner to form triangles. Press the edges firmly with a fork to seal completely – this prevents the filling from escaping while baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the turnovers to the prepared baking tray, spacing them about 5cm apart to allow for expansion. Use a sharp knife to cut 2-3 small slits in the top of each turnover to allow steam to escape (this helps prevent the filling from bursting out the sides).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Brush the tops of the turnovers with the remaining beaten egg wash, being careful not to let it pool around the edges (which can prevent proper puffing). Sprinkle with demerara sugar for extra crunch and sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 18-20 minutes, until the turnovers are puffed and deeply golden brown. The multiple layers should be clearly visible and crisp. Transfer to a wire rack to cool for at least 15 minutes before glazing.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the turnovers are cooling, prepare the glaze by whisking together the icing sugar, 2 tablespoons of milk, and vanilla extract in a small bowl. Add more milk, a teaspoon at a time, until you achieve a smooth, pourable consistency that's not too runny.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the turnovers have cooled (they should still be slightly warm), drizzle the glaze over them using a spoon or piping bag. Allow the glaze to set for about 10 minutes before serving. Enjoy while still slightly warm for the perfect contrast between crisp pastry and sweet-tart filling!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use frozen cherries instead of fresh for making turnovers?
Yes, frozen cherries work excellently for turnovers! Simply thaw them completely and drain excess liquid before cooking. This makes cherry turnovers a year-round treat, though you may need slightly less cornstarch as frozen cherries typically release more moisture than fresh ones.
Why did my puff pastry turnovers not rise properly?
Common reasons for poor pastry rise include: pastry being too warm before baking (keep it cold!), edges not sealed properly, insufficient venting (always cut slits), too much egg wash pooling at edges, or an oven that wasn't hot enough. Always preheat thoroughly and work quickly with cold pastry.
How long do homemade cherry pastries stay fresh?
Freshly baked cherry turnovers are best enjoyed the same day when they're perfectly crisp. They'll remain good for 2 days at room temperature in an airtight container. For longer storage, refrigerate for up to 4 days or freeze unglazed turnovers for up to 3 months.
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