Description
Cherry Turnovers are flaky, golden pastry pockets filled with sweet-tart cherry filling. These delightful hand pies are easy to make with puff pastry and are perfect for breakfast, dessert, or a sweet snack. With a crisp exterior and juicy fruit center, they’re a delicious bakery-style treat right from your oven.
Ingredients
1 sheet puff pastry, thawed
1 cup cherry pie filling
1 egg, beaten (for egg wash)
1 tbsp water
For the glaze (optional):
1/2 cup powdered sugar
1–2 tsp milk
1/4 tsp vanilla extract
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured surface and cut into four equal squares.
Place about 2 tablespoons of cherry pie filling in the center of each square. Fold each square diagonally to form a triangle. Press the edges together and crimp with a fork to seal.
In a small bowl, whisk the egg with water to make an egg wash. Brush the tops of the turnovers with the egg wash for a shiny, golden finish.
Place the turnovers on the prepared baking sheet and bake for 18-20 minutes or until puffed and golden brown.
Let the turnovers cool slightly before drizzling with glaze.
For the glaze, mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm turnovers and allow to set.
Notes
You can substitute cherry pie filling with other fruit fillings like apple or blueberry. Be careful not to overfill the turnovers to prevent leakage. These are best enjoyed fresh but can be stored in an airtight container for up to two days. Reheat in the oven for crispness.