A cherry turnover is a handheld pastry made by folding puff pastry dough over a sweetened fruit filling. The pastry puffs up in the oven to create flaky layers around the thick cherry center.
Making the filling from scratch takes about ten minutes on the stove. Using store-bought frozen puff pastry keeps the preparation time short. You can bake a batch of eight pastries in under an hour.
Why is Cherry Turnover a Must-Try?
Cooking the cherries with cornstarch before filling the pastry prevents soggy dough.
Chilling the assembled turnovers in the freezer helps the puff pastry rise properly in the hot oven.
Cutting small vents in the top allows steam to escape so the filling stays inside the pastry.
Ingredients for Cherry Turnover
• Fresh cherries: Dark sweet cherries work well here. You will need a cherry pitter or a small knife to remove the pits before cooking.
• Puff pastry: Look for a 17.3-ounce package containing two sheets. Thaw it in the refrigerator overnight or on the counter following the package directions.
• Cornstarch: This thickens the fruit juices as they heat. Make sure to mix it well with the sugar before adding it to the pot to prevent lumps.
• Almond extract: A small amount highlights the natural cherry flavor. You can use vanilla extract if you prefer.
• Turbinado sugar: This coarse sugar provides a crunchy texture on the baked pastry. Granulated sugar is a fine substitute.
Exact quantities are in the recipe card below.
How to Make Cherry Turnover
Step 1: Make the cherry filling
Combine the pitted cherries, water, lemon juice, sugar, and cornstarch in a saucepan. Simmer the mixture on the stove until it thickens into a glossy sauce. Stir in the almond extract and let the filling cool completely.
Step 2: Assemble the pastries
Roll the thawed puff pastry sheets into squares and cut them into smaller sections. Spoon the cooled cherry filling onto each square. Fold the dough over the filling to form triangles and crimp the edges with a fork to seal them shut.
Step 3: Chill and bake
Cut small vents into the top of each pastry and chill them in the freezer. This brief chill ensures the dough remains cold before hitting the hot oven. Brush the tops with egg wash, sprinkle with coarse sugar, and bake until dark golden brown.
What to Serve with Cherry Turnover
Serve these warm pastries with a scoop of vanilla ice cream or a cup of hot coffee.
Expert Tips for Cherry Turnover
The cherry filling must be completely cool before you spoon it onto the puff pastry. Warm filling will melt the butter in the dough and ruin the flaky layers.
If the puff pastry gets too soft or sticky while you are assembling the turnovers, place it in the refrigerator for 10 minutes to firm up.
You can use frozen pitted cherries if fresh are not available. Thaw them first and drain any excess liquid before cooking.
How to Store and Freeze Cherry Turnover
Store leftover turnovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat them in a 350°F (175°C) oven for 5 to 8 minutes to restore the flaky texture.
Cherry Turnover Recipe FAQs
Can I make cherry turnovers ahead of time?
You can assemble the turnovers and keep them unbaked in the refrigerator for up to 24 hours. You can also freeze the unbaked pastries and bake them straight from the freezer, adding a few extra minutes to the cooking time.
Why did my filling leak out of the pastry?
Leaks happen if the edges are not sealed tightly or if the pastry lacks vent holes. Crimping the edges firmly with a fork and cutting slits in the top helps keep the filling contained.
Do I have to use an egg wash?
An egg wash gives the puff pastry a shiny, golden finish and helps the coarse sugar stick. You can use heavy cream or milk as a substitute, though the color will be slightly lighter.
Cherry Turnover
Ingredients
- 1 pound fresh dark cherries pitted, 450g
- 1/4 cup plus 1 tablespoon granulated sugar 62g
- 2 tablespoons cornstarch 16g
- 1/4 cup water 60ml
- 1 1/2 tablespoons lemon juice 22ml
- 1/2 teaspoon almond extract 2ml
- 1 package frozen puff pastry thawed, 17.3 oz / 490g
- 1 large egg beaten
- 2 tablespoons turbinado sugar 25g
Instructions
- Combine the pitted cherries, granulated sugar, cornstarch, water, and lemon juice in a medium saucepan. Stir well to coat the fruit.
- Cook over medium-high heat until the mixture reaches a boil. Reduce the heat to low and simmer for 8 minutes, stirring often, until the liquid is thick and glossy.
- Remove the pan from the heat and stir in the almond extract. Transfer the filling to a bowl and let it cool completely.
- Place one thawed puff pastry sheet on a lightly floured surface. Roll it into a 10-inch (25-cm) square, then cut it into four 5-inch (12-cm) squares. Repeat with the second sheet.
- Spoon 2 to 3 tablespoons of the cooled cherry filling into the center of each square.
- Brush the edges of each square with the beaten egg. Fold the dough over the filling to create a triangle. Press the seams together with your fingers, then crimp the edges with a fork.
- Place the turnovers on a parchment-lined baking sheet. Cut two small slits into the top of each pastry. Place the baking sheet in the freezer for 15 to 20 minutes to chill the dough.
- Preheat the oven to 400°F (200°C) while the pastries chill.
- Remove the baking sheet from the freezer. Brush the top of each turnover with the remaining egg wash and sprinkle with turbinado sugar. Bake for 22 to 24 minutes until deep golden brown. Cool on a wire rack before serving.
Notes
