Name: Homemade Cherry Turnovers
Prep time: 15 min
Cook time: PT-488446H21M12S
Total time: PT-488446H21M12S
Cuisine: American
Ingredients: 1 package puff pastry (2 sheets, thawed); 1 cup cherry pie filling (fresh or canned); 1 egg (for egg wash); 1 tbsp milk (for egg wash); 1 cup powdered sugar; 1 tsp vanilla extract; 2–3 tbsp milk (for glaze)

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Cherry turnovers are a simple yet delicious treat that bring the perfect balance of tart fruit and flaky pastry to the table. These homemade cherry turnovers come together quickly thanks to store-bought puff pastry, and they’re topped with a sweet vanilla glaze that ties everything together. Whether I’m serving them for breakfast, brunch, or dessert, they’re always a hit.

Homemade Cherry Turnovers

Why You’ll Love This Recipe

I love how easy this recipe is—no fancy techniques, no complicated ingredients. Just puff pastry, cherry pie filling, and a quick homemade glaze. These turnovers bake up golden and crispy on the outside while staying juicy and sweet on the inside. I find they’re perfect for impressing guests or treating myself to a cozy, fruity snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 package of puff pastry (2 sheets)
1 cup fresh or canned cherry pie filling
1 egg (for egg wash)
1 tablespoon milk (for egg wash)
1 cup powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk (for glaze)

Directions

I start by preheating my oven to 400°F.
I thaw the puff pastry according to the package instructions and gently roll the sheets out on a lightly floured surface.
I cut each sheet into 4 even squares, giving me 8 turnovers in total.
I place about 1–2 tablespoons of cherry pie filling in the center of each square.
Then, I fold the pastry over diagonally to make triangles and press the edges together. I use a fork to crimp and seal the edges tightly.
In a small bowl, I beat the egg with a tablespoon of milk to make the egg wash. I brush it over the tops of the turnovers for a golden finish.
I line a baking sheet with parchment paper and place the turnovers on it, spacing them evenly.
I bake them for 15–20 minutes, until they’re golden brown and puffed up.
While they bake, I prepare the glaze by mixing powdered sugar, vanilla extract, and 2–3 tablespoons of milk until smooth. I adjust the milk until I get the consistency I want.
Once the turnovers are slightly cooled, I drizzle the glaze over each one generously.

Servings and timing

This recipe makes 8 turnovers.
Prep time: 15 minutes
Cook time: 15–20 minutes
Total time: 30–35 minutes

Variations

I sometimes switch up the fruit filling depending on what I have. Apple, blueberry, or peach pie filling all work beautifully. I’ve also added a touch of almond extract to the cherry filling for extra depth. For a crunchier texture, I sprinkle coarse sugar on top before baking.

Storage/Reheating

I store any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I pop them in a 300°F oven for about 5–7 minutes to bring back the crispiness. I avoid microwaving them because it makes the pastry soggy.

FAQs

How do I keep the turnovers from leaking?

I make sure not to overfill them and always seal the edges well. Crimping with a fork really helps prevent leaks.

Can I use homemade cherry filling instead of canned?

Absolutely. I like making a quick cherry compote with fresh or frozen cherries, sugar, and a little cornstarch for thickening.

Do I need to thaw the puff pastry fully before using it?

Yes, I let it thaw just enough to unfold and roll it without cracking. If it’s too soft, it gets sticky and hard to work with.

Can I freeze cherry turnovers?

Yes, I freeze them before baking. Once assembled, I place them on a baking sheet to freeze solid, then transfer them to a freezer bag. I bake them from frozen, adding a few extra minutes to the cook time.

What’s the best way to apply the glaze?

I use a spoon or a fork to drizzle the glaze over the cooled turnovers. If I want a neater look, I use a piping bag or a zip-top bag with the corner snipped off.

Conclusion

These homemade cherry turnovers are flaky, fruity, and finished with a perfect drizzle of glaze. I love how effortlessly they come together, making them ideal for any time I’m craving something sweet but don’t want to spend hours in the kitchen. They’re a go-to favorite in my baking rotation—and for good reason.