Cherry Pie Turnovers with Puff Pastry
Turn everything you love about pie into a hand-held snack with these turnovers. With just two main ingredients, these portable cherry pies can be enjoyed any time of day.
Servings: 8
Calories: 426kcal
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
Calories: 426kcal | Carbohydrates: 46g | Protein: 5g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 174mg | Potassium: 87mg | Fiber: 1g | Sugar: 8g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg
