As an Amazon Associate, I earn from qualifying purchases.
These cherry puff pastry turnovers are the quick and easy dessert that we all need in our lives. Flaky, buttery puff pastry is the perfect partner for sweet cherries and a tasty homemade glaze!
When you want a flavorful homemade dessert that is easy but has a lot of WOW factor, these cherry puff pastry turnovers should be at the top of your list!
Made with fresh or frozen sweet cherries, store-bought puff pastry, and a quick three-ingredient glaze, these homemade turnovers will make you the hero of your kitchen.
When shopping for this recipe, grab a few extra boxes of puff pastry to stash in your freezer. It’s the most versatile product in the kitchen. Check out all my puff pastry recipes to choose what to make next.
I used sweet cherries, but if you are using tart cherries, start with the amount of sugar the recipe calls for and then adjust to taste.
If you prefer to use frozen cherries, you’ll need to cook the mixture a bit longer to reduce the liquid that is produced.
Pro Tips/recipe Notes
- Don’t overfill the puff pastry squares, or they’ll be difficult to seal. You should have the precise amount of filling you need, but if there’s any extra, you can pop it in the fridge and use it for ice cream or yogurt.
- For best results, let the cherry filling cool a bit.
- You can skip the glaze if you’d like; another option is to sprinkle coarse sugar (like Turbinado) over the egg wash, which adds some sweetness and crisp texture to the exterior.
- Place the fully cooled puff pastry cherry turnovers in an airtight container and store at room temperature for up to 2 days.
Cherry Puff Pastry Turnovers (Quick & easy)
Ingredients
- 2 sheets puff pastry {from 1, 17 oz box}
- 2.5 cups cherries {fresh or frozen}
- 1/3 cup sugar
- 2 tbsp water
- 2 tsp cornstarch
- 1 tsp lemon juice
- 1 tbsp all-purpose flour
- 1 egg {optional – see notes}
- 1 tbsp whole milk
Frosting/Glaze
- 3/4 cup powdered sugar, sifted
- 1 tbsp whole milk or heavy cream
- 1/2 tsp vanilla extract
Instructions
- Follow thawing times on the puff pastry box (anywhere from 20-120 minutes depending on the brand).2 sheets puff pastry
- In a heavy-bottomed saucepan, combine cherries, sugar, water, cornstarch, and lemon juice.2.5 cups cherries , 1/3 cup sugar, 2 tsp cornstarch, 1 tsp lemon juice, 2 tbsp water
- Cook over medium heat until the cherries have softened and there is a thickened sauce (~10-15 minutes).
- Pro tip: If you have time, allow the cherries to cool a bit so they don't heat the puff pastry, making it hard to work with.
- Preheat the oven to 400˚F.
- On a lightly floured surface, carefully unfold each sheet of puff pastry.1 tbsp all-purpose flour
- Using a floured rolling pin, gently roll out each sheet of pastry until it is about 12×12 inches.
- Cut the puff pastry into quarters. Pro tip: a pizza cutter makes this job easy.
- Whisk together the egg and milk and lightly brush on all edges of each of the pastry quarters.1 egg, 1 tbsp whole milk
- Add 1/4-1/3 cup of cooked cherries into the middle of each of the portion of the puffed pastry.
- Fold one side of the puffed pastry to form a triangle, gently sealing the edges by pressing with your fingers.
- Press the edges with the flat part of fork tines and gently poke a few holes in the top of each pocket with the fork.
- If possible, refrigerate or freeze for 20-30 minutes.
- Bake at 400˚F for 10 minutes and then carefully remove the pan from the oven. Brush leftover egg wash over the tops of the puff pastry pockets.
- Return the pan to the oven and bake for an additional 7-9 minutes or until the tops are lightly golden brown.
- Make the glaze while the turnovers cool (for ~10 minutes) by whisking together powdered sugar, milk/cream, and vanilla extract.3/4 cup powdered sugar, sifted, 1 tbsp whole milk or heavy cream, 1/2 tsp vanilla extract
- Drizzle the glaze over the top of the warm turnovers.
Notes
- If the cherries aren’t very juicy, you run the risk of them burning before they have softened in the pan. If you notice this, add additional water, 1 tbsp at a time to keep the cherries from burning.
- Instead of an egg, you can use water or heavy cream to seal the edges of the puff pastry, and for the wash on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
