Cherry Turnovers
Cherry Turnovers are the perfect combination of crisp, flaky pastry and warm, sweet cherry filling. Each bite is packed with juicy cherries, buttery layers, and a simple icing drizzle that brings just the right amount of sweetness.
Cherry Turnovers come together easily with store-bought puff pastry and a quick cherry filling, so you can have fresh pastries on the table in under 40 minutes
This recipe is all about getting that bakery-style treat without spending hours in the kitchen.
Cherry Turnovers are the kind of homemade treat that always disappears fast. Let’s make a batch so you can enjoy that golden, flaky goodness fresh from your own oven.
Cherry Turnovers Recipe Highlights
- Easy Homemade Pastry with Store-Bought Puff Pastry
- Flaky, Buttery Layers with a Sweet Cherry Filling
- Bakes in Just 25 Minutes for a Quick Treat
- Drizzled with a Simple Powdered Sugar Glaze
- Great for Breakfast, Dessert, or a Sweet Snack
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CHERRIES – Fresh or frozen cherries both work well, but if using frozen, thaw and drain them completely to prevent excess liquid from making the filling too runny. If your cherries are extra tart, you can add a little more sugar to balance the flavor.
SUGAR – Granulated sugar sweetens the cherry filling and helps draw out the natural juices as it cooks, giving it the perfect balance of tart and sweet. Powdered sugar is used for the icing drizzle, adding a light sweetness that complements the flaky pastry without overpowering the cherry flavor. If you prefer a thicker glaze, use less milk, or for a thinner drizzle, add a little more until you reach the right consistency.
LEMON – A little lemon juice makes a big difference by brightening the cherry flavor and balancing the sweetness of the filling. Even if your cherries are naturally sweet, don’t skip it—the acidity enhances the fruit’s natural taste and keeps the filling from being too one-note.
CORNSTARCH – This is what makes the cherry filling thick and jam-like instead of watery. Be sure to cook the filling until it fully thickens before using, or it may leak out of the pastry as it bakes.
PUFF PASTRY – This is what gives the turnovers those light, flaky layers. Keep the pastry cold until you’re ready to use it—if it gets too warm, it won’t puff up properly in the oven.
EGG – Brushing the turnovers with a beaten egg before baking gives them a golden, glossy finish. If you don’t have an egg, a little milk or cream can work as a substitute, though the shine won’t be as pronounced.
MILK – Thins out the powdered sugar to create a smooth glaze that’s easy to drizzle over the turnovers. If you want a richer flavor, try using heavy cream instead for a thicker, creamier icing.
How To Make Cherry Turnovers
Please check the printable recipe card below for more detailed instructions.
- Cook the cherries, sugar, cornstarch, and lemon juice in a saucepan until thickened. Allow to to cool.
- Roll out the puff pastry, cut each sheet into four squares, and add cherry filling to one side.
- Fold into triangles, seal the edges with a fork, and brush with a beaten egg.
- Bake at 375º Fahrenheit for 20-25 minutes until golden brown.
- Drizzle with icing before serving.
Leftovers and Storage
STORE – Keep turnovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days if you want them to last longer. If chilled, let them sit out for a few minutes before eating—cold puff pastry isn’t nearly as flaky and crisp.
FREEZE – If you want fresh turnovers on demand, freeze them unbaked by placing them on a baking sheet until firm, then transferring them to a freezer-safe bag. Bake straight from frozen, just adding a few extra minutes in the oven. Already baked? Wrap each turnover individually before freezing so they don’t dry out, then reheat in the oven for that just-baked crispness.
REHEAT – The best way to bring back the crisp, golden layers is in a 300º Fahrenheit oven for 5-7 minutes. Avoid microwaving unless you don’t mind a softer, less flaky texture—it won’t ruin them, but the oven is much better! If frozen, pop them in a 350º Fahrenheit oven for 10-12 minutes until warm throughout.
MAKE AHEAD – Assemble the turnovers and place them on a parchment-lined baking sheet, then refrigerate uncovered for up to 24 hours before baking. Keeping them cold helps the pastry bake up flakier. If you’re stacking them, separate layers with parchment paper to keep them from sticking together.
More Easy and Delicious Cherry Desserts
Serving Suggestions
COFFEE OR TEA – A warm drink brings out the rich, buttery layers of the pastry while balancing the sweet cherry filling. Whether it’s a morning treat with coffee or an afternoon break with tea, these turnovers pair beautifully with something warm.
WHIPPED CREAM – A soft dollop of fresh whipped cream makes these feel even more special. For an extra touch, try adding a splash of vanilla or a sprinkle of cinnamon to the cream before whipping.
VANILLA ICE CREAM – A warm cherry turnover with a scoop of creamy vanilla ice cream? That’s dessert perfection. The contrast of warm and cold, crisp and creamy makes this a must-try.
Recipe Success Tips
KEEP THE PASTRY COLD – Puff pastry needs to stay cold for those flaky layers to bake up properly. If it gets too warm, the butter softens, and you’ll end up with a dense, greasy turnover instead of a crisp, airy one. If the pastry feels sticky or stretches too easily, pop it back in the fridge for 10 minutes before working with it again.
DON’T OVERFILL – It’s tempting to load up the turnovers with extra cherry filling, but too much will cause leaks, making the pastry soggy. Stick to 1-2 tablespoons per turnover to keep everything neatly sealed inside. If you see any filling seeping out as you fold, gently push it back and wipe the edges clean before sealing.
SEAL THE EDGES WELL – Nothing is worse than a turnover bursting open in the oven! To lock in the filling, press the edges firmly with a fork, making sure to crimp the entire seam. For extra security, lightly brush the edges with water or a beaten egg before pressing—they’ll stick together better and prevent leaks.
SLICE A VENT – A quick small slit or two on top of each turnover allows steam to escape, keeping them from puffing up unevenly or bursting. Without this step, you might find your turnovers splitting at the seams instead of baking up neatly.
ROTATE THE PAN – Puff pastry browns unevenly depending on your oven’s hot spots, so turning the baking sheet halfway through baking helps every turnover get that golden, crispy finish. This is especially important if your oven tends to bake one side darker than the other!
Commonly Asked Questions
Can I use canned cherry pie filling instead of making my own?
Yes, but canned filling is sweeter and runnier, so you may need less per turnover to keep them from bursting open. If you prefer a thicker texture, stir in a little cornstarch and let it sit for a few minutes before using.
How do I prevent the turnovers from getting soggy?
Let the cherry filling cool completely before adding it to the pastry—warm filling makes the dough soft. Also, baking them until deep golden brown helps seal in crispiness and prevents them from going limp.
Why did my turnovers split open while baking?
Turnovers burst open when the edges aren’t sealed tightly or when steam builds up inside. Always crimp the edges firmly with a fork and cut a small slit on top to let steam escape.
Do I have to use an egg wash on top?
It’s optional, but highly recommended if you want a crisp, golden-brown finish. Without it, the pastry will still bake up flaky but will look paler and less glossy.
More Easy and Delicious Desserts
Cherry Turnovers
Ingredients
Cherry Filling
- 2 cups cherries pitted, fresh or frozen
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
Puff Pastry
- 2 sheets puff pastry thawed
- 1 large egg
Glaze
- ½ cup powdered sugar
- 2 tablespoons milk
Instructions
- In a saucepan over medium heat, combine the cherries, granulated sugar, cornstarch, and lemon juice.
- Cook, stirring occasionally, until the cherries release their juices and the mixture thickens, about 5-7 minutes. Remove from heat and let the filling cool completely.
- Preheat your oven to 375° Fahrenheit. Line a baking sheet with parchment paper.
- Roll out the puff pastry sheets on a lightly floured surface and cut each into 4 equal squares.
- Spoon about 1-2 tablespoons of the cherry filling onto one-half of each pastry square.
- Fold the pastry over to form a triangle, sealing the edges by pressing with a fork. Brush the tops with the beaten egg for a golden finish.
- Place the turnovers on the baking sheet. Bake for 20-25 minutes or until golden brown and flaky. Let them cool slightly on a wire rack.
- In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle over the turnovers before serving.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.