Puff Pastry Cherry Turnovers Recipe
Easy cherry turnovers made with puff pastry and cherry pie filling, ready in 45 minutes.
Print
Pin
Servings: 8
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
Serving: 1 | Calories: 412kcal | Carbohydrates: 44g | Protein: 5g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 168mg | Potassium: 81mg | Fiber: 1g | Sugar: 8g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg
