Cherry Turnovers

5 from 4 votes

Cherry Turnovers are a delicious baked dessert made with flaky puff pastry and sweet, tart cherry sauce. This is the best easy dessert recipe!

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Total Cost: $10.26 recipe / $1.28 serving

Servings:

Calories: 416kcal

Author: Monti Carlo

Equipment

Enamelware Sheet Pan
Parchment Paper

Ingredients

2 sheets puff pastry thawed, $6.24
2 cups cherry pie filling $3.48 ¹
1 large egg beaten, $0.37
½ cup powdered sugar $0.16 ²
1 Tbsp milk $0.01

Instructions

Line a baking sheet with parchment paper. Place an oven rack in the center of the oven and preheat the oven to 400°F. Roll each thawed piece of puff pastry gently into a square, then cut each sheet into 4 squares. Place the 8 squares on the baking sheet.
Place 1/4 cup of cherry pie filling into the middle, left of center, of each square.
Brush a little of the beaten egg along the outside edges of each puff pastry square.
Fold the bottom right corner of the dough over the filling and press it into the top left corner. Seal the edges with a fork.
Use a pastry brush or paper towel to add a very light layer of the beaten egg over the top of the puff pastry turnover. Bake for 20 to 25 minutes until the puff pastry has risen and is golden brown. Remove from the oven and allow to cool on the baking sheet for a few minutes before placing the turnovers on a wire cooling rack.
Mix the milk with the powdered sugar to make a glaze. Use a spoon to drizzle the glaze over the turnovers. Then enjoy!

See how we calculate recipe costs here.

Notes

I use canned cherry filling. Is it cheaper and better than my homemade cherry sauce? No. But it's convenient, and sometimes that beats the tastiest thing ever. But, if you have a few extra minutes, I highly recommend using my cherry sauce recipe.
If you don't have powdered sugar, sprinkle granulated sugar on the pastries after washing them with egg to create a sweet textured finish. You can also skip the powdered sugar glaze and the granulated sugar. These pastries will still be knockouts. Promise.

Nutrition

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