Easy Homemade Cherry Turnover Recipe: The Ultimate Quick Dessert
If you are craving a warm, flaky pastry filled with sweet, slightly tart cherry filling, look no further than this Easy Homemade Cherry Turnover recipe. These turnovers are surprisingly simple to make, perfect for beginners, and taste just as good as any bakery version. Skip the complicated dough; we are using store-bought puff pastry to save time without sacrificing flavor.
Why You Will Love This Recipe
This Easy Homemade Cherry Turnover recipe hits all the right notes for a satisfying, quick dessert or breakfast treat. You get that wonderful contrast between the crisp, golden-brown puff pastry exterior and the gooey, flavorful cherry filling inside. Because we utilize ready-made puff pastry, preparation time is significantly reduced, making this an excellent choice for last-minute entertaining or a weeknight indulgence. They are single-serving portions, making them easy to manage and incredibly satisfying.
Ingredients
- One package (about 14.1 ounces) frozen puff pastry, thawed according to package directions
- One can (21 ounces) cherry pie filling
- One large egg, beaten (for egg wash)
- One tablespoon water (to mix with egg wash)
- Two tablespoons granulated sugar or coarse sanding sugar (for sprinkling)
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
- Gently unfold the thawed puff pastry sheets onto a lightly floured surface. If the pastry has chilled and stiffened, let it sit for about 5-10 minutes to become more pliable.
- Using a sharp knife or pizza cutter, carefully slice each sheet of puff pastry into four equal squares. You should end up with eight squares total.
- In a small bowl, whisk together the egg and water to create an egg wash. Brush the edges of four of the pastry squares lightly with the egg wash. These will be the bottom pieces.
- Place a generous spoonful (about 2-3 tablespoons) of the cherry pie filling onto the center of the four squares that you just brushed the edges of, leaving a half-inch border clean around the perimeter.
- Place the remaining four pastry squares directly on top of the filling squares to create a sandwich shape. Gently press the edges together with your fingers to seal.
- Use the outer edge of a fork to securely crimp and seal all four edges of each turnover. This prevents the filling from leaking out during baking.
- Brush the tops of all the turnovers generously with the remaining egg wash. This ensures a beautiful, golden-brown finish.
- Use a small, sharp knife to cut two or three small slits in the top of each turnover. This allows steam to escape while baking.
- Sprinkle the tops evenly with granulated sugar or coarse sanding sugar for extra crunch and sparkle.
- Bake for 18 to 22 minutes, or until the turnovers are puffed up and deeply golden brown.
- Remove from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool slightly before serving warm.
Expert Tips / Pro Tips
To ensure your Easy Homemade Cherry Turnover comes out perfectly flaky and sealed, keep these tips in mind:
- Keep the puff pastry cold: While you need it thawed enough to work with, puff pastry handles best when it is cool. If your kitchen is warm, chill the cut squares for 10 minutes before filling.
- Do not overfill: Too much filling will inevitably press out during baking and cause the pastry to stick to the parchment paper or spread. Use about 2-3 tablespoons per turnover top.
- Double sealing power: For maximum security against leaks, first press the edges together firmly with your fingers, then use a fork tines to crimp the seal.
- Create steam vents: Those slits on top are crucial. Without them, pressure builds up inside, which can cause the entire turnover to explode or burst open messily.
Variations & Substitutions
While cherry is classic, this method works well with many different fillings:
- Other Fruit Fillings: Substitute the cherry pie filling with apple, blueberry, or raspberry pie filling for a different seasonal treat.
- Cream Cheese Component: Before adding the fruit filling, spread a thin layer of sweetened cream cheese (about 1 teaspoon per square) on the bottom pastry layer for extra richness.
- Spice it Up: Add a dash of cinnamon or almond extract to the cherry filling before spooning it onto the pastry for a richer flavor profile.
- Dough Swap: If you prefer a biscuit-like texture over flaky puff pastry, you can use refrigerated rolled pie dough for a slightly denser turnover.
Serving Suggestions
These turnovers are delicious warm straight from the oven, but they are even better enhanced with simple toppings:
- Simple Glaze: Whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice and drizzle generously over the cooled turnovers.
- A la Mode: Serve immediately with a scoop of vanilla bean ice cream. The hot/cold contrast is divine.
- Dusting: For a lighter approach, simply dust heavily with powdered sugar just before serving.
- Whipped Cream: Pair with fresh homemade whipped cream for dipping.
Storage, Freezing & Reheating
Storage: Store cooled turnovers in an airtight container at room temperature for up to 2 days. They tend to soften quickly, so fresh is best.
Freezing: You can freeze the turnovers before baking. Assemble them completely, place them on a parchment-lined baking sheet, and freeze until solid. Once frozen, transfer them to a freezer-safe bag for up to 3 months. When ready to bake, place them directly on a parchment-lined sheet (do not thaw) and add about 5-10 minutes to the baking time.
Reheating: For the best texture, reheat completely baked turnovers in an oven or toaster oven preheated to 350°F (175°C) for about 5 to 8 minutes, until warm and re-crisped.
Nutrition Information
The nutrition facts provided below are highly approximate and based on standard ingredients for one turnover using store-bought puff pastry and canned cherry filling. Exact values will vary based on specific brands used.
| Nutrient | Approximate Value |
|---|---|
| Calories | 350-400 kcal |
| Total Fat | 20g |
| Saturated Fat | 5g |
| Carbohydrates | 40g |
| Sugar | 18g |
| Protein | 4g |
FAQ
Can I make the puff pastry dough from scratch?
Yes, you absolutely can make puff pastry from scratch, but it is time-consuming. Using high-quality frozen, all-butter puff pastry is the key to keeping this an Easy Homemade Cherry Turnover recipe and significantly cutting down on prep time for excellent results.
Why did my cherry filling leak out of the turnovers?
The most common reasons for leakage are either overfilling the pastry or not sealing the edges properly. Ensure you leave at least a half-inch clear border and use the fork to firmly crimp the top and bottom layers together for a strong seal.
Can I use fresh or frozen cherries instead of canned pie filling?
If using fresh or frozen cherries, you will need to create a homemade filling base—toss them with sugar, a thickener like cornstarch, and lemon juice, and cook down until thickened before using them in the turnovers.
Easy Homemade Cherry Turnover
Ingredients
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a medium bowl, gently mix the cherry pie filling, lemon juice, and almond extract until just combined. Set aside.
- Unroll the refrigerated pie crust onto a lightly floured surface. Cut the crust into 4 equal squares (approximately 6×6 inches each).
- Spoon about a quarter of the cherry filling mixture onto one half of each square, leaving a half-inch border around the edges. Fold the other half of the pastry over the filling to form a triangle. Crimp the edges firmly with a fork to seal.
- Cut two small vents into the top of each turnover to allow steam to escape during baking.
- Mix the egg and milk/water together to create an egg wash. Brush the tops of the turnovers lightly with the egg wash and sprinkle generously with coarse sugar, if using.
- Bake for 20-25 minutes, or until the pastry is golden brown and flaky. Let cool slightly on the baking sheet before serving warm.