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.
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 into a whole pie!
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!
Serve these puff pastry cherry turnovers as an easy after-dinner dessert, for Valentine's Day, or any time you're looking for a quick and comforting dessert treat.
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.
Ingredients and substitutions
Frozen puff pastry sheets can be substituted with homemade puff pastry if you're feeling ambitious. Cherry turnovers can also be made with regular pie crust, but will lack the flaky, buttery texture of puff pastry.
Turbinado sugar can be substituted with granulated sugar.
Cherry pie filling can be substituted with your favorite pie filling, like apple pie or blueberry pie.
Thawing your puff pastry
If you've never worked with puff pastry before, it's almost like working with a pie crust. The difference is that puff pastry is made by layering thin sheets of dough with layers of butter (or other fat).
To thaw your puff pastry, transfer into the refrigerator the night before you plan to make your turnovers.
Or, set the box on the counter for 30 minutes to thaw. Puff pastry doesn't take long to come to a workable temperature.
How to prevent 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.
- Slice a vent into the tops of your turnovers just before baking. This helps steam escape from the tops instead of the sides. Prick with a fork or slice once or twice with a knife.
- 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.
Egg wash substitute
Want a nice brown glaze on your turnovers, but don't have an egg handy? Luckily, there are a ton of great options for egg wash substitutes.
My favorite substitute is 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.
Other substitutes include vegetable or olive oil, maple syrup, honey, melted butter, and milk. Each will add a different type of finish to the tops of your turnovers.
Want to learn more about egg wash substitutes and how they'll look on your baked goods?: Bakerpedia: Egg wash substitutes
Puff Pastry Cherry Turnovers
- 2 puff pastry sheets thawed
- 1 large egg
- 2 tablespoons turbinado sugar
Cherry Pie Filling*
- 2 cups cherries pitted
- ½ 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 ¼ cup of cherry pie filling onto a corner of each square, avoiding ½ 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.