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Cherry Turnovers Recipe

Cherry Turnovers Recipe

Learn how to make homemade cherry turnovers with this easy baking recipe featuring buttery puff pastry and a luscious homemade cherry filling. The best combination of flaky layers and sweet-tart fruit, these turnovers are perfect for breakfast, brunch or dessert. Ready in under an hour with simple techniques!
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
20 mins
Serves:
6 turnovers
An overhead shot captures six golden-brown cherry turnovers arranged on a rustic wooden board, with one turnover in the foreground showing its flaky layers and ruby-red cherry filling spilling slightly from the corner. Shot in warm natural light, the scene features scattered fresh cherries, a small bowl of powdered sugar, and a vintage blue linen napkin. The glossy vanilla glaze drizzled across the tops creates beautiful contrast against the amber pastry, while a dusting of sparkling sugar catches the light. Steam visibly rises from one freshly-cut turnover, revealing the juicy cherry filling inside.

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>

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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cherry Turnovers Recipe?

Cherry Turnovers require puff pastry, cherries, sugar, lemon juice, cornstarch, almond extract (optional), egg wash, demerara sugar for sprinkling, and for the glaze: icing sugar, milk and vanilla extract. These simple ingredients create perfectly flaky, sweet-tart pastries.

How to cook Cherry Turnovers Recipe at home?

Learn how to cook Cherry Turnovers Recipe by preparing a sweet cherry filling, cutting puff pastry into squares, adding filling to each square, folding them into triangles, sealing the edges, brushing with egg wash, sprinkling with sugar, and baking until golden brown. Finish with a drizzle of vanilla glaze for perfect homemade pastries in under an hour.

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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Ready in under an hour with simple techniques!", "prepTime": "PT25M", "cookTime": "PT20M", "totalTime": "PT45M", "keywords": "cherry turnovers, puff pastry dessert, homemade pastries, breakfast pastry, fruit dessert", "recipeYield": "6", "recipeCategory": "Dessert", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "325 calories", "carbohydrateContent": "38 g", "proteinContent": "4 g", "fatContent": "17 g", "saturatedFatContent": "5 g", "cholesterolContent": "35 mg", "sodiumContent": "120 mg", "sugarContent": "15 g", "servingSize": "1 turnover" }, "recipeIngredient": [ "1 sheet (320g) ready-rolled puff pastry, thawed if frozen", "350g fresh cherries, pitted and halved (or frozen cherries, thawed and drained)", "60g granulated sugar", "1 tablespoon lemon juice", "1 tablespoon cornstarch", "¼ teaspoon almond extract (optional)", "1 large egg, beaten (for egg wash)", "15g demerara sugar (or coarse sugar) for sprinkling", "120g icing sugar", "2-3 tablespoons milk", "½ teaspoon vanilla extract" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare Cherry Filling", "text": "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." }, { "@type": "HowToStep", "name": "Thicken Filling", "text": "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)." }, { "@type": "HowToStep", "name": "Prepare for Baking", "text": "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." }, { "@type": "HowToStep", "name": "Cut and Fill Pastry", "text": "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." }, { "@type": "HowToStep", "name": "Form Turnovers", "text": "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." }, { "@type": "HowToStep", "name": "Prepare for Oven", "text": "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)." }, { "@type": "HowToStep", "name": "Apply Egg Wash", "text": "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." }, { "@type": "HowToStep", "name": "Bake", "text": "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." }, { "@type": "HowToStep", "name": "Prepare Glaze", "text": "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." }, { "@type": "HowToStep", "name": "Finish and Serve", "text": "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!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "187" }, "review": [ { "@type": "Review", "author": "Isabella Martinez", "datePublished": "2024-04-10", "reviewBody": "Perfectly flaky with juicy cherry filling! I made these for Sunday brunch and they were absolutely divine. The homemade filling is so much better than canned pie filling. Will definitely make these again!", "name": "Flaky Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-04-12", "reviewBody": "My family devoured these in minutes! I barely had time to take a photo before they disappeared. The combination of buttery pastry and tart cherries is unbeatable. Worth every minute spent in the kitchen.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophie Lefèvre", "datePublished": "2024-04-15", "reviewBody": "These cherry turnovers are truly better than bakery versions! I loved how detailed the instructions were - even as a beginner baker I had great success. The glaze really does take these over the top!", "name": "Better Than Bakery", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-04-17", "reviewBody": "Cherry flavor pops beautifully! I added a bit more almond extract as suggested and it complemented the cherries perfectly. Would recommend using fresh cherries when in season - makes a huge difference.", "name": "Wonderful Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Petrov", "datePublished": "2024-04-18", "reviewBody": "Super easy weekend baking project! Made these with my daughter and we had so much fun. The pastry was perfectly flaky and the filling was just the right balance of sweet and tart. Will be making these again soon!", "name": "Perfect Weekend Bake", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Cherry Turnovers Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "Cherry Turnovers require puff pastry, cherries, sugar, lemon juice, cornstarch, almond extract (optional), egg wash, demerara sugar for sprinkling, and for the glaze: icing sugar, milk and vanilla extract. These simple ingredients create perfectly flaky, sweet-tart pastries." } }, { "@type": "Question", "name": "How to cook Cherry Turnovers Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Cherry Turnovers Recipe by preparing a sweet cherry filling, cutting puff pastry into squares, adding filling to each square, folding them into triangles, sealing the edges, brushing with egg wash, sprinkling with sugar, and baking until golden brown. Finish with a drizzle of vanilla glaze for perfect homemade pastries in under an hour." } }, { "@type": "Question", "name": "Can I use frozen cherries instead of fresh for making turnovers?", "acceptedAnswer": { "@type": "Answer", "text": "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." } }, { "@type": "Question", "name": "Why did my puff pastry turnovers not rise properly?", "acceptedAnswer": { "@type": "Answer", "text": "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." } }, { "@type": "Question", "name": "How long do homemade cherry pastries stay fresh?", "acceptedAnswer": { "@type": "Answer", "text": "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." } } ] }