Puff Pastry Cherry Turnovers
Cherry Turnovers are light, flaky pastries filled with tart cherry pie filling and drizzled with a light vanilla glaze. Store bought puff pastry makes a great short cut so they come together fast and taste like a fancy bakery treat. Perfect for breakfast, brunch, or dessert, they take about 45 minutes and make 8 turnovers.
These cherry turnovers look like they came from a fancy bakery, but the secret is they take almost no effort. People assume turnovers are complicated because you usually see them at fussy brunches, but with a few shortcuts, they couldn’t be easier.
The secret is store bought puff pastry and a can of pie filling. Let’s be honest, I’ve tried to make puff pastry before (when I made apple turnovers) and it was an ordeal.
Not that it was hard to do, it just took a long time, a lot of butter, and I made a huge mess. Why go through all that when you can grab it from the store?
Plus, it always bakes up right, which is why I like to use it for these turnovers instead of a regular pie crust. They are light, flaky, and make breakfast portable!
Cherry is my favorite, but you can use apple, peach, or blueberry just as easily. Any of these are great with Pancake Skewers, Chicken and Waffle Sliders, and Homemade Fruit Kolaches.
Easy Breakfast and Brunch Recipes
- French Toast Casserole – make ahead overnight breakfast bake
- Hawaiian Roll Breakfast Sliders – sweet and savory pull apart breakfast
- Breakfast Casserole Bites – handheld egg and cheese morning bites
- Breakfast Pigs in a Blanket – flaky wrapped sausage breakfast bites
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Puff Pastry – Two thawed sheets are all you need. Thaw them in the fridge overnight so they stay cold but you can unfold them without cracking.
Cherry Pie Filling – Canned works great, and my favorite is Comstock because it has a bunch of fruit and isn’t to sweet. Make Homemade Cherry Pie Filling if you have to time.
Egg Wash – Whisk an egg with a little water. It seals the edges and gives the turnovers that glossy, golden brown finish.
Clear Vanilla – For the glaze, clear vanilla keeps it bright white. Regular vanilla works too, the glaze will just be a shade darker.
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How To Make Cherry Turnovers
- Preheat the oven to 375°F. Thaw the puff pastry and cut each sheet into 4 squares, for 8 total. Place a heaping tablespoon of cherry pie filling in the center of each square.
- In a small bowl, whisk the egg and water together to make an egg wash. Brush a little around the edges of the squares, fold, and press to seal the turnovers.
- Place on a parchment lined baking sheet. Brush with the remaining egg wash and sprinkle with sugar if you like.
- Bake at 375°F for 30 minutes, until puffed and golden brown. While they cool, whisk the powdered sugar, milk, and vanilla into a glaze. Drizzle over the turnovers when cool.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Room Temperature: Store turnovers in an airtight container for up to 3 days.
Refrigerator: They keep up to a week in the fridge. If you add cream cheese or any dairy to the filling, you must keep them in the fridge.
Freezer: Freeze baked and cooled turnovers for up to 3 months. Perfect for making ahead for a party or the busy holidays. I like to keep the glaze or sanding sugar off while freezing and adding it right before serving.
Reheat: Warm in a 350°F oven or air fryer for a few minutes to bring back the flaky crispness. Glaze after reheating if you need to.
Turnover Variations
Different Fruit: Swap the cherry for apple, peach, or blueberry pie filling.
Almond Glaze: Flavor the glaze with almond extract, which tastes amazing with cherries.
Cream Cheese: Add a little cream cheese to the filling before baking for a Cherry Danish style turnover.
Extra Crunch: Sprinkle sliced almonds over the glaze, or coarse sanding sugar before baking.
Chocolate Cherry: Tuck a few chocolate chips into the filling for a yummy twist.
More Cherry Desserts
- Cherry Pie Bars – buttery crust with sweet cherry filling
- Cherry Dump Cake – four ingredients, gooey and effortless
- Cherries in the Snow – vintage creamy no bake cherry dessert
- Cherry Cupcakes – fluffy cherry cupcakes with creamy frosting
What Is the Best Canned Cherry Pie Filling?
You can make your own filling from scratch with fresh cherries or grab a can and get started. I like to do both because life gets busy.
My favorite canned option is Comstock, which has a bright color and not too sweet. A store brand works in a pinch, but Comstock is worth it if you can get it.
And no, canned cherry pie filling does not need to be cooked first, so you can use it straight from the can (I may have eaten a few spoonfuls that way myself).
Frequently Asked Questions
Nope. It is fully cooked and ready to use straight from the can. Just spoon it right onto the pastry. Or into your mouth like I do.
Absolutely. Apple, peach, and blueberry all work great. Use whatever pie filling you love.
Do not overstuff them, and press the air out as you close them. Then use a fork to press the edges together and make a tight seal. The egg wash also helps glue the edges shut while they bake.
Yes. They keep for days at room temperature, or freeze them up to 3 months. Reheat and glaze just before serving.
Usually from glazing too soon or not cooling them on a rack. Let them cool slightly on a wire rack, off the pan, so the bottoms stay crisp and the glaze does not run off.
You sure can, if you are feeling adventurous and have lots of time! But thawed store bought puff pastry keeps this recipe quick and easy.
Recipe Tips & Tricks
- Fully thaw the puff pastry overnight in the fridge so it folds without cracking.
- Do not overstuff. The filling expands as it bakes and can leak out.
- Press the edges tightly and brush with egg wash to seal them well.
- Cool slightly on a wire rack before glazing so the bottoms stay crisp.
- Use a pizza cutter and a straight edge for perfectly even squares in one motion.
This puff pastry cherry turnovers recipe is flaky, sweet, and so easy you will want to make them every weekend. Whip up a batch for your next brunch and watch them disappear before they even cool!
Puff Pastry Cherry Turnovers Recipe
Ingredients
Turnovers
- 17.3 ounces puff pastry frozen
- 1 cup cherry pie filling
- 1 large egg
- 2 tablespoons water
Glaze
- ½ cup powdered sugar sifted
- 1 tablespoon milk
- 1 teaspoon vanilla extract clear
Instructions
- Preheat oven to 375F.
- Thaw puff pastry sheets and cut into 8 squares (4/sheet).
- Place 1 heaping tablespoon cherry pie filling on each square. Then distribute any leftover to use it all up.
- Make egg wash by whisking 1 egg and 2 tablespoons of water.
- Brush a little egg wash on the edges of the puff pastry squares.
- Fold pastry over filling making triangles. Press to seal.
- Brush pastry triangles with egg wash.
- Sprinkle with coarse sugar (optional).
- Place pastries on lined baking sheet.
- Bake at 375 degrees for 30 minutes or until golden brown.
- While baking, prepare the glaze.
- Combine the milk, vanilla, and powdered sugar.
- Whisk to combine until smooth.
- When cherry turnovers are done, remove from the oven and place on a cooling rack.
- When turnovers are cooled off, drizzle with vanilla glaze and enjoy!
Notes
- Fully thaw the puff pastry overnight in the fridge so it folds without cracking.
- Do not overstuff. The filling expands as it bakes and can leak out.
- Press the edges tightly and brush with egg wash to seal them well.
- Cool slightly on a wire rack before glazing so the bottoms stay crisp.
- Use a pizza cutter and a straight edge for perfectly even squares in one motion.
Nutrition
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