Puff Pastry Cherry Pie Turnovers transform the delectable combination of sweet cherries and flaky crust into a hand-held treat. With just two main ingredients, these portable cherry pies can be enjoyed anytime.
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This post was originally published in October 2019 and has been updated with step-by-step photos, tips, and FAQs.
Do you love cherry pie but think baking one is too much work? Do you love sweet treats that can double as breakfast and dessert, like these orange marmalade muffins?
Yes? Then, these puff pastry cherry turnovers are just for you. With a sweet fruit filling and a flaky crust, these hand-held pies couldn't be easier to make.
For a festive, seasonal tea with friends, serve these alongside Strawberry Tea Sandwiches and this Heart-Shaped Cookie Cake.
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Recipe Highlights
- Two main ingredients - Canned pie filling and store-bought puff pastry are readily available and keep these turnovers fuss-free.
- A sweet glaze adds a delicious finishing touch.
- Customizable - Use any flavor of pie filling, such as blueberry, apple, or peach.
- So easy to assemble - No time-consuming prep work, making puff pastry dough or cooking pie filling.
- Serve as a sweet treat for breakfast, brunch, or an afternoon coffee break.
What is a Turnover?
A turnover is a type of pastry, typically puff pastry, that is folded over a filling. The edges are sealed, and the pies are baked until golden brown and flaky.
Sweet turnovers are often made with pie filling. A dusting of confectioner's sugar or a drizzle of icing is optional - but delicious! Savory turnovers may be filled with meat, cheese, or veggies.
Ingredient Notes
- Puff pastry: Frozen, store-bought dough, like Pepperidge Farm puff pastry sheets, is one of my favorite shortcut ingredients. It's easy to use and bakes up buttery and flaky. It can also be used in savory recipes, like these Ham and Cheese Puff Pastry squares.
- Canned pie filling: This store-bought shortcut is another time-saving ingredient. Feel free to use any flavor you love. Homemade pie filling can also be used if preferred. You will need 1 to 1¼ cups of filling. Reserve the remaining for smoothies or shakes.
- Powdered sugar, butter, and half-and-half (or whole milk) are used to make a simple icing infused with vanilla and almond flavors.
- Almond extract enhances the cherry flavor, which works beautifully in this recipe.
Please see the recipe card for complete instructions and ingredient amounts.
How to Make Cherry Turnovers with Puff Pastry
Step 1: Unfold each sheet of puff pastry and cut it in half cross-wise and in half again length-wise, creating four squares (8 squares total).
Step 2: Spoon 2-2½ tablespoons of pie filling into the center of each square.
Step 3: Brush the edges of the dough with egg wash. Fold the dough in half to create a triangle. Press the edges of the dough to seal using a fork to crimp the edges.
Step 4: Chill the turnovers for 15-20 minutes. Meanwhile, preheat the oven to 400℉. Brush the dough with egg wash. Cut a slit into the top of each pastry.
Step 5: Bake for 15-18 minutes until golden brown. Cool.
Step 6: Whisk together powdered sugar, melted butter, half-and-half, and extracts. Drizzle the glaze over the pastries. Store in an air-tight container for 2-3 days.
Expert Tips
- Keep the puff pastry cold. Thaw it in the refrigerator overnight and keep it chilled until ready to assemble. Chill the assembled pastries before baking, ensuring the dough bakes up light and flaky.
- Don't overfill the pastries. While adding lots of filling is tempting, 2-2½ tablespoons is perfect. Too much filling will make it difficult to seal the edges of the dough.
- Bake on a parchment-lined baking sheet. Inevitably, juices from the filling often ooze out, and the parchment will prevent burning and simplify clean-up.
- Drizzle with glaze. It's a delicious way to add complementary flavors and an extra touch of sweetness. And it looks so pretty, too!
Cherry Turnover FAQs
Make sure the oven is well preheated. Chill the puff pastry for 15-20 minutes before baking to ensure the layers bake up flaky. Cut a small slit in the top of the dough before baking, allowing the steam to escape.
A cherry puff is another name for cherry turnovers. Puff pastry is filled with cherry pie filling, folded and sealed, then baked until golden and flaky.
Keeping the puff pastry dough cold before baking will ensure the layers bake up light and flaky. Additionally, brush the dough with an egg wash to help the pastry bake up golden brown.
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📖 Recipe Card
Cherry Pie Turnovers with Puff Pastry
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Ingredients
Turnovers
- 1 box frozen puff pastry (2 sheets) (thawed overnight in the refrigerator)
- 21 ounces cherry pie filling
- 1 large egg (for egg wash)
Glaze
- ½ cup powdered sugar
- ½ tablespoon unsalted butter (melted)
- 1 tablespoon half-and-half (or milk)
- ¼ teaspoon pure almond extract
- ¼ teaspoon pure vanilla extract
Instructions
- Unfold each sheet of puff pastry on a cutting board covered with parchment paper (to prevent sticking). Cut each sheet of dough into four squares.1 box frozen puff pastry (2 sheets)
- Spoon 2-2½ tablespoons of pie filling into the center of each square.21 ounces cherry pie filling
- In a small dish, whisk the egg and one tablespoon of water together. Brush the egg wash around the edges of each pastry square. Fold the dough over the filling on a diagonal, creating a triangle. Seal the edges using the tines of a fork. Transfer to a parchment-lined baking sheet.1 large egg
- Chill the turnovers for 15-20 minutes. Meanwhile, preheat oven to 400℉.
- Brush the top of each turnover with the remaining egg wash. Use a knife to cut a small vent on the top of each turnover.
- Bake for 15-18 minutes until golden brown. Let cool before adding the glaze.
- In a small bowl, whisk together the powdered sugar, melted butter, half-and-half, and extracts. Drizzle the glaze over the turnovers. Store in an airtight container for 2-3 days.½ cup powdered sugar, ½ tablespoon unsalted butter, 1 tablespoon half-and-half, ¼ teaspoon pure almond extract, ¼ teaspoon pure vanilla extract
Notes
- Keep the puff pastry cold. Thaw it overnight in the refrigerator and keep it chilled until ready to use. Chill the pastries for 15 minutes before baking to ensure the pastry bakes up light and flaky.
- Don't overfill the pastries. Approx. 2 tablespoons are enough. Too much filling makes it difficult to seal the edges and will likely ooze out during baking.
- Bake on a parchment-lined baking sheet for easy clean-up.
- Don't skimp on the glaze. While optional, it's a great way to add complementary flavors and an extra touch of indulgence.
- Use extra pie filling in smoothies and shakes.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
This easy two-ingredient treat is a favorite of all ages. The glaze is optional, but highly recommended!