Name: Cherry Turnovers with Puff Pastry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 puff pastry sheets, thawed; 2 cups fresh cherries, pitted (can substitute frozen cherries, thawed); 1/4 cup granulated sugar; 2 tsp cornstarch; 1 tsp lemon zest; 1/2 tsp vanilla extract; 1/4 tsp almond extract; Coarse sugar, for sprinkling; Egg wash (1 large egg beaten with 1 Tbsp water or milk)

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Introduction

These cherry turnovers with puff pastry are a delightful blend of flaky, buttery crust and sweet, juicy cherry filling. Perfect for a quick dessert or an elegant snack, they come together easily and bake up beautifully golden and crisp.

A white decorative plate holds a stack of four golden brown triangular hand pies. Each hand pie has a crimped edge with a shiny, slightly textured surface sprinkled with coarse sugar. One hand pie has a dark red cherry filling peeking through a small opening. The plate sits on a white marbled texture with a white lace cloth beneath it. Several dark red cherries with stems are scattered around the plate on the white marbled surface. The overall scene is softly lit with a light pink background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 puff pastry sheets, thawed
2 cups fresh cherries, pitted (frozen can be used as well)
1/4 cup granulated sugar
2 tsp cornstarch
1 tsp lemon zest
1/2 tsp vanilla extract
1/4 tsp almond extract
Coarse sugar, for sprinkling
Egg wash (1 egg beaten with 1 Tbsp water or milk)

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. You may also use two smaller baking sheets if preferred.
Step 2: In a small bowl, combine cherries, granulated sugar, cornstarch, lemon zest, vanilla extract, and almond extract. Mix gently until evenly combined, then set aside.
Step 3: Unfold the thawed puff pastry sheets and cut each into four equal squares, making eight squares total.
Step 4: Evenly divide the cherry filling among the puff pastry squares, placing about 4–5 cherries per square.
Step 5: Using a pastry brush, lightly brush the edges of each square with the egg wash.
Step 6: Fold each square diagonally into a triangle, fully enclosing the filling.
Step 7: Press the edges with a fork to crimp and seal the turnovers, then cut a small slit in the center of each to allow steam to escape.
Step 8: Transfer the turnovers to the prepared baking sheet(s), spacing them evenly apart.
Step 9: Brush the tops with egg wash and sprinkle with coarse sugar if desired for a crunchy finish.
Step 10: Bake for 18–20 minutes, or until the pastry is puffed and golden brown.
Step 11: Remove from oven and allow to cool for 5–10 minutes before serving. Optionally dust with powdered sugar.

Tips & Variations

Use frozen cherries if fresh are unavailable, just thaw and drain excess juice before mixing.
For extra flavor, add a pinch of cinnamon or nutmeg to the cherry filling.
Substitute almond extract with rum or orange extract for a different twist.
Brush tops with heavy cream instead of egg wash for a lighter glaze.

Storage

Store leftover turnovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in a warm oven for a few minutes to restore flakiness before serving.

How to Serve

The image shows a close-up of a white plate filled with golden-brown puff pastries. Two of the pastries are cut in half and stacked on top, showing flaky, multi-layered crust with a light cream color on the inside. The filling is deep red and juicy, visible clearly inside the pastries. The pastries rest on a white lace cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries for this recipe?

Yes, frozen cherries work well. Just thaw and drain them to remove excess liquid before using to avoid a soggy pastry.

Do I have to use almond extract?

No, almond extract adds a subtle nutty flavor, but you can omit it or substitute with another extract like rum or orange for a different taste.