Easy Cherry Turnovers

These light and flaky cherry turnovers are super easy to make with puff pastry and pie filling and are perfect for breakfast or dessert!

Homemade Cherry Turnovers

Cherry turnovers are a fancy pastry, much like cherry hand pies. There’s just something about a light and flaky pastry, filled with tart and sweet cherry filling, that is portable and can be enjoyed any time of the day.

They can also be called empanadas, hand pies, or pasties depending on where you get them.

They don’t only come in cherry, my favorite flavor, but puff pastry turnovers can be apple, peach, or blueberry! Just add your favorite fruit and you are all set.

Usually cherry turnovers are served at fancy brunches, so you just expect them to be complicated. But really, they are pretty simple to make. This easy cherry turnover recipe will be the new star of your breakfast table!

But if you love cherry season, and cherries as much as I do, check out these Cherry Pie Bars, this Cherry Danish, this old fashioned cherries in the snow, and this easy Cherry Dump Cake.

Ingredients Needed

Puff Pastry – Two sheets of puff pastry, thawed. Make homemade puff pastry if you’re adventurous!

Cherry Pie Filling – Use canned or homemade cherry pie filling.

Powdered Sugar – Coarse sugar can be sprinkled on before baking or you can make a glaze with powdered sugar and drizzle it on.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

How to Make Cherry Turnovers

First: Thaw puff pastry sheets and cut into 8 equal squares (4/sheet) using a sharp knife.

Second: Place 2-3 tablespoons cherry pie filling in the center of each square; fold pastry over filling making triangles.

Third: Brush pastry triangles with egg wash. Sprinkle the top of each turnover with coarse sugar (optional). Place turnovers on lined baking sheet. Bake at 375 degrees for 30 minutes or until golden brown.

Fourth: Remove from the oven and cool slightly. Drizzle with vanilla glaze and enjoy!

For the full recipe and detailed instructions, please see the recipe card at the end of this post.

How long do they last?

These turnovers will last for 3 days in an air tight container, at room temperature, if they don’t get eaten before then. They will last a week if you store them in the refrigerator.

If they contain any dairy, like cream cheese or whipped cream, then you MUST store them in the refrigerator.

If you are making them for a future event, keep them for up to 3 months in the freezer!

What is the best canned cherry pie filling?

You can make your own pie filling from scratch with fresh cherries or use a store bought can of cherry pie filling. I do both because life happens.

I have been known to eat some right out of the can, standing in the pantry, in my PJs. So, no judgement here!

My favorite canned filling is Comstock. The filling has a bright color and the perfect balance of sweet and tart. In a pinch I will use my store brand, but only in a pinch.

Does canned cherry pie filling need to be cooked?

No it does not. I should know because I have eaten so much of it right out of the can, and I am still normal. As normal as I can be…

Variations

• Sprinkle with coarse sanding grain sugar.
• Add sliced almonds after glazing.
• Add a little cream cheese to the cherry mixture before baking.
• Mix different fruits to make fun combos.
• Try a few chocolate chips to the filling.
• Drizzle with a glaze flavored with almond extract for more flavor.

More Pastry Ideas

Don’t have puff pastry? Try these using these other pastry options.

• Pie Crust
• Crescent Rolls or Dough Sheets
• Phyllo Dough

Tips for No Leftovers

• Cut even squares – Use a pastry or pizza cutter and a ruler or straight edge. Then cut perfect pastry squares in one motion.
• Fully thaw the puff pastry dough – This makes them easier to fold after filling.
• Don’t overstuff – The pie filling expands as cooks and could leak out.
• Seal tightly – Pressing the edges tightly keeps the filling from leaking out while baking.
• Egg wash – Helps to seal the turnover and gives them a golden brown color during baking.
• Preheat oven – This will help with even baking. Use parchment paper to prevent sticking.
• Cool – Cool slightly on a wire rack before glazing so the vanilla icing doesn’t run off and keeps the bottom from becoming soggy.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This easy recipe for light and flaky cherry turnovers are so easy and delicious that you will want to make them every morning! Be sure to stock up on puff pastry and the other simple ingredients next time you are at the store.

{originally published 05/21/2020 – photos and recipe notes updated 10/03/2022}

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