Description
Delight in these flaky Cherry Turnovers made with buttery puff pastry and a sweet-tart cherry filling. Ready in just 30 minutes, they offer a perfect balance of juicy cherries enhanced with hints of lemon, vanilla, and almond extracts. Golden, crisp, and lightly sprinkled with coarse sugar, these turnovers are ideal for breakfast, dessert, or a charming snack anytime.
Ingredients
Scale
Puff Pastry
- 2 puff pastry sheets, thawed
Cherry Filling
- 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
Finishing
- Coarse sugar, for sprinkling
- Egg wash (1 large egg beaten with 1 Tbsp water or milk)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper, or use two smaller baking sheets to accommodate all turnovers.
- Prepare Cherry Filling: In a small bowl, gently combine the pitted cherries with granulated sugar, cornstarch, lemon zest, vanilla extract, and almond extract. Mix until the cherries are evenly coated and set this mixture aside.
- Cut Puff Pastry: Unfold the thawed puff pastry sheets on a clean surface and cut each sheet into four equal squares, yielding eight squares in total.
- Fill Pastry Squares: Divide the cherry filling evenly across the pastry squares, placing about 4-5 cherries on each square to avoid overfilling.
- Apply Egg Wash on Edges: Using a pastry brush, lightly brush the edges of each pastry square with the egg wash to help seal the turnover when folded.
- Fold and Seal: Carefully fold each pastry square into a triangle, covering the filling completely. Use a fork to crimp and seal the edges securely, then cut a small slit in the center on top of each turnover to allow steam to escape during baking.
- Arrange on Baking Sheet: Transfer the turnovers gently to the prepared baking sheet(s), spacing them evenly to allow room for puffing.
- Final Egg Wash and Sugar: Brush the tops of each turnover with the remaining egg wash and sprinkle a little coarse sugar on top to add crunch and sparkle.
- Bake: Bake in the preheated oven for 18-20 minutes or until the turnovers have puffed up beautifully and turned a golden brown color.
- Cool and Serve: Let the turnovers cool on a rack for at least 5-10 minutes to set. Optionally dust with powdered sugar just before serving for an extra touch of sweetness.
- Storage: Store any leftover turnovers in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
Notes
- Frozen cherries can be used as a substitute for fresh; be sure to thaw and drain excess liquid to prevent soggy pastries.
- Do not overfill the turnovers to avoid filling leakage during baking.
- Egg wash helps achieve a shiny, golden crust and assists in sealing the pastry edges.
- The slits on top are important to allow steam to escape, preventing the pastry from bursting open.
- For a nut-free version, omit the almond extract and increase vanilla extract slightly.
- Serve warm for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cherry turnovers, puff pastry desserts, cherry pastry, easy cherry turnovers, fruit turnovers
