Cherry Turnovers with Puff Pastry
Learn how to make these Easy Cherry Turnovers with puff pastry! This Cherry Turnover recipe begins with homemade cherry pie filling that's filled inside of store bought puff pastry sheets.
Servings: 8 turnovers
Ingredients
- 2 puff pastry sheets, thawed
- 2 cups fresh cherries, pitted (you can use frozen as well)
- 1/4 cup granulated sugar
- 2 tsp cornstarch
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- Coarse sugar
- Egg wash (egg + 1 Tbsp water or milk)
Instructions
- Preheat the oven to 400 degrees and line a large baking sheet with parchment paper (you can also use two smaller baking sheets).
Cherry Pie Filling
- In a small bowl, mix cherries with sugar, cornstarch, lemon zest, vanilla extract, and almond extract. Once combined, set aside.
Puff Pastry
- Unfold the puff pastry sheets and cut each sheet into four equal squares (eight squares total).
Assembly
- Divide the filling evenly among the puff pastry squares (about 4-5 cherries per turnover).
- Using a pastry brush, brush egg wash on the edges of each puff pastry square.
- Gently fold each pastry into a triangle, covering all of the filling.
- Use a fork to crimp the edges of each turnover. Then, cut a slit in the center of each turnover.
- Gently transfer the turnovers to the baking sheet, spacing them evenly apart. (If using two baking sheets, do four and four turnovers on each.)
- Brush the tops of each turnover with egg wash and sprinkle with coarse sugar, if desired.
- Bake for 18-20 minutes, or until puffed and golden brown.
- Allow to cool at least 5-10 minutes before serving. Dust with powdered sugar, if desired.
- Store leftovers in an airtight container at room temperature or in the fridge.