Cherry Turnover

These light and flaky cherry turnovers are super easy to make with puff pastry and pie filling and are perfect for any time!

4.77 from 13 votes

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Course: Desserts

Cuisine: American

Prep Time: 10

Cook Time: 30

Additional Time: 5

Total Time: 45

Servings: turnovers

Calories: 91kcal

Author: Jennifer Stewart

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.
Fold pastry over filling making triangles.
Make egg wash by whisking 1 egg and a little water.
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.
Stir to combine.
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!

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.

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