Puff pastry cherry turnovers are a quick and easy homemade treat. Flaky puff pastry pockets are filled with fresh cherry pie filling and topped with a crunchy sugar crust.
Puff pastry is a fantastic ingredient to keep on hand in your freezer. Thawing in just 30 minutes, it’s easy to incorporate into a quick homemade dessert recipe.
Puff pastry is filled with homemade cherry pie filling, then sealed into individual pockets and topped with a crunchy sugar crust. Perfect for any cherry pie fan!
You’ll love these cherry turnovers because they’re made with a handful of simple ingredients. Plus, they’re easy to serve and less messy than slicing a whole pie into individual servings.
Cherry pie filling
I’ve included my recipe for homemade cherry pie filling in the recipe card below. However, you’re welcome to use a prepared cherry pie filling that you already have on hand, or canned cherry pie filling.
You’ll need two cups of prepared cherry pie filling for this recipe.
If you’d like to make puff pastry turnovers with apple pie filling, I have a recipe for that too: Puff Pastry Apple Turnovers
Ingredients and substitutions
Frozen puff pastry sheets can be substituted with a homemade puff pastry if desired.
Egg wash alternative: heavy cream. Brush the tops of your turnovers with a light coating of heavy cream just before baking. Heavy cream acts just like an egg wash would, giving the tops of your turnovers a nice golden brown crust.
Turbinado sugar can be substituted with granulated sugar.
How to keep your turnovers from leaking
While baking, it is common to have some filling leak out from at least one turnover. Here are a few tips to help prevent leaks!
- Tightly crimp the edges of your turnovers with a fork or pinch with your fingers when sealing.
- Take care not to overfill your turnovers. Too much filling means your turnovers will likely leak while baking.
- Slicing a vent into the tops of your turnovers just before baking will help steam escape from the tops instead of the sealed sides. I used a small heart cookie cutter for my turnovers, but a simple knife slit will do the trick.
- Brush your egg wash over the edges of your turnovers. The egg wash will help seal your turnovers and act as a barrier if your filling starts to leak.
Puff Pastry Cherry Turnovers
- 2 puff pastry sheets thawed
- 1 large egg
- 2 tablespoons turbinado sugar
Cherry Pie Filling*
- 2 cups cherries pitted
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- dash ground cinnamon
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
Cherry Pie Filling
- In a saucepan over medium heat, add cherries, granulated sugar, lemon juice, cornstarch, and cinnamon. Stir to combine.
- Bring to a boil. Reduce heat to medium-low and cook for 8-10 minutes, or until mixture has thickened. Remove from heat and allow to cool slightly.
- On a lightly floured surface, roll out puff pastry sheets to approximately 12 inch squares. Cut each sheet into four squares.
- Spoon 1/4 cup of cherry pie filling onto a corner of each square, avoiding 1/2 an inch around the edges. Fold the opposite corner of each puff pastry over to cover filling. This will form a triangle.
- Press the edges with a fork to seal. Cut a small vent into the tops of each turnover (or prick with a fork). Optionally, use a small heart shaped cookie cutter to pierce a hole (like the photos).
- In a small bowl, add the egg and 1 tablespoon of water. Whisk together to create an egg wash. Brush the top and sides of each turnover with egg wash, including the sealed edges.
- Sprinkle each turnover with turbinado sugar.
- Transfer turnovers to parchment lined baking sheet. Bake for 19-22 minutes, or until turnovers are golden brown.
- *Optionally, use 2 cups of store bought pie filling instead. Cherry pie filling can be substituted with blueberry pie filling or apple pie filling.
- Egg wash can be substituted with 2 tablespoons of heavy cream instead, with the same result.
- Turbinado sugar can be substituted with granulated sugar.