Homemade Cherry Turnovers

Here’s a simple and delicious homemade Cherry Turnovers recipe that uses puff pastry and a quick cherry filling. You can also use canned cherry pie filling if you’re in a pinch.

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🍒 Homemade Cherry Turnovers

Ingredients

For the cherry filling:

• 2 cups fresh or frozen cherries (pitted)

• 1/3 cup granulated sugar

• 1 tbsp cornstarch

• 1 tbsp lemon juice

• 1/2 tsp vanilla extract (optional)

• Pinch of salt

For the pastry:

• 1 sheet puff pastry, thawed (from a 17.3 oz package with 2 sheets)

• 1 egg (for egg wash)

• 1 tbsp water

For the glaze (optional):

• 1/2 cup powdered sugar

• 1–2 tbsp milk or cream

• 1/4 tsp almond or vanilla extract (optional)

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🥣 Instructions

1. Make the Cherry Filling

1. In a medium saucepan, combine cherries, sugar, lemon juice, and a pinch of salt.

2. Bring to a simmer over medium heat. Stir occasionally until the cherries release their juices (5–7 minutes).

3. In a small bowl, mix cornstarch with 1 tbsp cold water. Stir into the cherry mixture.

4. Cook another 2–3 minutes until thickened. Remove from heat and stir in vanilla extract if using.

5. Let the filling cool completely before using.

2. Prepare the Turnovers

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Lightly flour a surface and roll out the puff pastry slightly. Cut into 4 equal squares.

3. Spoon about 1–2 tablespoons of the cooled cherry filling into the center of each square.

4. Fold each square into a triangle and press the edges with a fork to seal.

5. Whisk the egg with 1 tbsp water and brush over the tops of the turnovers.

6. Cut a small slit or poke holes in the top for steam to escape.

3. Bake

1. Bake for 18–22 minutes or until golden brown and puffed.

2. Let cool on a wire rack.

4. Glaze (Optional)

1. Mix powdered sugar with milk and extract (if using) until smooth.

2. Drizzle over cooled turnovers.

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✅ Tips

• Shortcut: Use canned cherry pie filling instead of making your own.

• Storage: Store leftovers in an airtight container at room temperature for 1–2 days, or refrigerate for up to 4 days.

• Reheat: Warm in a 300°F oven for 5–8 minutes to crisp them up again.