Cherry turnovers are my favorite shortcut dessert for when I want something warm, flaky, and bakery-level without the drama. With golden puff pastry, sweet cherry filling, and a quick vanilla glaze, these turnovers look impressive but take less than 15 minutes of hands-on time. Perfect for weekend brunch or an easy treat after dinner.
Make bakery-style cherry turnovers, without the fuss!
I used to eat turnovers all the time when I lived in Europe. I loved how every café in France had its own version—cherries, apples, even chocolate-hazelnut. When I moved back, I started making these at home using store-bought puff pastry because, honestly, no one has time to laminate dough on a Tuesday night.
Here’s what makes this version a winner: flaky pastry (thank you, freezer aisle), a filling that’s not runny, and a simple glaze that sets beautifully. You can use canned cherry pie filling for speed or make your own fresh cherry compote in minutes if you want to level it up.
Have extra puff pastry? Make my tomato puff pastry tart or mushroom tartlets. You won’t regret it!
Ingredients and why they matter
My cherry turnover recipe keeps it simple but delicious with flaky puff pastry dough, sweet cherry pie filling, and a golden egg wash for that irresistible crisp. The vanilla glaze adds just the right touch of sweetness to make these hand pies feel a little fancy—perfect for breakfast, dessert, or a snack that feels like a treat!
Full ingredient list and detailed instructions in the recipe card.
- Puff pastry: Keep it cold for the best rise and flake. If it feels soft, chill it before baking.
- Cherry pie filling: Store-bought saves time, but homemade with fresh cherries takes this next-level.
- Egg wash: Don’t skip it—it gives you that glossy, golden finish.
- Vanilla glaze: Powdered sugar, milk, and vanilla come together in seconds for a café-style finish. Add a pinch of almond extract for a cherry-almond flavor.
TIPS & TRICKS
Shruthi’s top tips
- Keep puff pastry cold. Warm pastry = less rise and fewer flaky layers.
- Don’t overfill. Two tablespoons is plenty, or the filling will leak out.
- Press the edges with a fork to keep everything inside.
- Steam slits matter! That little cut on top prevents soggy turnovers.
- A quick 10-minute fridge chill before baking can help keep the shape.
- Cool thoroughly before glazing. If the turnovers are warm, the glaze will slide off.
- If you want to skip the glaze, sprinkle the top with coarse sugar before baking..
How to make cherry turnovers
- On a lightly floured surface, roll the puff pastry into a 10-inch square. Use a sharp knife or pizza cutter to cut into 4 equal squares.
- Spoon cherry pie filling into the center of each square.
- Fold each square into a triangle. Press the edges with a fork to seal, and cut a small slit on top for steam release.
- In a small bowl, whisk the egg with water. Brush the tops of the turnovers with egg wash.
- Bake for 20–25 minutes or until the crust is golden brown and puffed. Let cool on a wire rack for at least 10 minutes.
- In a small bowl, mix powdered sugar, vanilla extract, and just enough milk to create a thick but pourable glaze. Drizzle the top of each turnover with glaze before serving.
How to serve cherry turnovers
I love cherry turnovers fresh out of the oven, once they’ve cooled just enough to keep that crisp flakiness. They’re perfect for breakfast, an afternoon snack, or even a sweet finish to dinner—really, anytime you want a little treat!
Serve them with a cup of coffee or tea, or go all out with a scoop of vanilla ice cream or a swirl of whipped cream on the side. Either way, you’ll love every bite!
Storage and reheating suggestions
Store cooled turnovers in an airtight container for 1 to 2 days.
Reheat in the oven or toaster oven at 350°F for a few minutes to bring back that flaky crispness. Avoid microwaving if you want to keep them from getting soggy.
More simple desserts
If this hit the spot, just wait until you try these next!
The Best Mixed Berry Galette
Peach Puff Pastry
Strawberry Tiramisu
Bisquick Apple Cobbler
Cherry Turnovers
Ingredients
- 1 sheet puff pastry, thawed
- 1 cup cherry pie filling
- 1 egg
- 1 tablespoon water
For the glaze:
- ½ cup powdered sugar
- 1 teaspoons milk, add 1 more teaspoon if needed
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the puff pastry into a 10-inch square. Cut into 4 equal squares.
- Spoon 2 tablespoons of cherry pie filling into the center of each square.
- Fold each square into a triangle. Press the edges with a fork to seal and cut a small slit on top for steam.
- In a small bowl, whisk the egg with water. Brush the tops of the turnovers with egg wash.
- Bake for 20–25 minutes or until golden brown and puffed. Let cool on a wire rack for at least 10 minutes.
- In a small bowl, mix powdered sugar, vanilla extract, and just enough milk to create a thick but pourable glaze. Drizzle over cooled turnovers before serving.
Notes
- If using fresh cherries instead of canned filling, pit and halve 2 cups of cherries. Simmer with ¼ cup sugar, 1 tablespoon lemon juice, and a pinch of salt over medium heat for 5 to 7 minutes. Stir in 1 tablespoon cornstarch mixed with 1 tablespoon water and cook until thickened, about 1 to 2 minutes. Cool completely before using.
- Keep puff pastry cold: If the dough gets too soft, pop it in the fridge for 10 minutes before baking.
- Don’t overfill: Too much filling will cause the turnovers to burst open.
- Use a sharp knife or bench scraper to cut the pastry cleanly for the best puff.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
