Description
These Cherry Turnovers are flaky, buttery, and filled with sweet-tart cherry filling. Made with puff pastry, they’re quick and easy to prepare, making them perfect for breakfast, dessert, or a sweet snack. Dust them with powdered sugar for a beautiful finishing touch!
Ingredients
1 sheet (about 8 oz/225g) puff pastry, thawed
1 cup (240g) cherry pie filling (store-bought or homemade)
1 egg, beaten (for egg wash)
1 tbsp milk (for egg wash)
2 tbsp powdered sugar (for dusting)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the puff pastry: Unfold the puff pastry sheet on a lightly floured surface. Roll it out slightly to smooth any creases. Cut the pastry into 4 equal squares.
- Add the filling: Spoon 2–3 tablespoons of cherry pie filling onto one half of each pastry square, leaving a small border around the edges.
- Fold and seal: Fold the pastry over the filling to create a triangle. Use a fork to press and seal the edges tightly.
- Egg wash: In a small bowl, whisk together the egg and milk. Brush the tops of the turnovers with the egg wash.
- Bake: Place the turnovers on the prepared baking sheet. Bake for 15–20 minutes, or until golden brown and puffed.
- Cool and dust: Let the turnovers cool for 5–10 minutes, then dust with powdered sugar before serving.
Notes
For homemade cherry filling, simmer 2 cups of pitted cherries with 1/4 cup sugar, 1 tbsp cornstarch, and 1/4 cup water until thickened.
Add a splash of almond extract to the cherry filling for extra flavor.
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat in the oven for best results.
Nutrition
- Serving Size: 1 turnover
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg