Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Puff Pastry Cherry Turnovers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: Breakfast/Dessert
  • Method: Bake
  • Cuisine: American

Description

These Cherry Turnovers are so easy to make, and they are so good for breakfast or dessert. Everyone will love them!


Ingredients

Units Scale

FOR THE TURNOVERS

  • 1 box (2 sleeves) Puff Pastry sheets, thawed
  • 1 bag frozen red tart cherries, 16 ounces, thawed
  • 2 tablespoons cornstarch
  • 1/2 cup granulated sugar
  • 1 drop red food coloring, optional
  • 1 large egg yolk
  • Turbinado sugar for sprinkling

FOR THE GLAZE

  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 3 to 3 1/2 tablespoons milk


Instructions

Preheat oven to 400 degrees.

FOR THE TURNOVERS

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper and set aside.

  1. Drain the cherries reserving 1/4 cup of the juice in a measuring cup.  Whisk the cornstarch into the juice until smooth.  Add the cherries, sugar and cornstarch mixture to a medium saucepan.  Heat over medium heat, stirring constantly until mixture has thickened, about 5 minutes.  Remove from heat and add a drop of food coloring if desired.  Place pan in the refrigerator or freezer to cool mixture.
  2. Open and remove one sheet of the puff pastry.  Refrigerate the second sheet until you’re finished working with the first sheet.  Place the pastry sheet on a well-floured work surface.  Using a floured rolling pin, roll dough into a square.  Using a sharp knife or pizza cutter, cut dough into four equal squares.  Using a pastry brush, brush edges of each square with the egg wash.
  3. Place two tablespoons of the cherry filling on each square of dough.  Grab one corner and pull it over to meet the corner on the opposite side, making a triangle.  Using a fork, immediately crimp the edges to prevent the filling from oozing out.  The egg wash should help seal the edges.  Don’t worry if a little bit of the filling oozes out.
  4. Place turnovers on baking sheet and brush tops with the egg wash.  Sprinkle turbinado sugar over the tops.
  5. Repeat steps 2 through 4 with the second sheet of puff pastry.
  6. Place baking sheet with turnovers in a refrigerator or freezer until dough becomes very cold again.
  7. Bake turnovers until light golden brown and puffy, about 15 minutes.remove from oven and allow to cool to room temperature.

FOR THE GLAZE

  1. In a small bowl, whisk together the powdered sugar, vanilla, and milk.  Using a spoon, drizzle the glaze back and forth over each turnover.
  2. Serve room temperature or slightly warmed.

Notes

Store turnovers in an airtight container.  Turnovers will stay fresh for up to two days but are best eaten the same day they are made.  They will begin to slowly deflate after the first day.

Make sure that you keep the dough cold while working with it.  If it becomes warm, place it in the freezer for 5 minutes.  After you have formed the turnovers, place your baking sheet with turnovers back in the freezer or refrigerator until dough becomes cold again before placing in the oven.

See my tips above recipe for making perfect turnovers!