I have never made turnovers of any kind before. I always thought they sounded a little intimidating. I finally decided to buck up and give them a try. I opted for cherry turnovers because we had cherry pie filling on hand. And because Valentine’s Day is just around the corner and I’m in the mood for all things red and pink. 😉
I am kicking myself for not attempting turnovers before. They were one of the easiest treats I’ve made in a long time! No joke. Just cut the dough, spoon in some filling, bake, and glaze.
And then bite into a little flaky piece of absolute deliciousness. I used a cream cheese glaze on my turnovers, and it made them over the top yummy. Better than any pastry I’ve had from a bakery. And I whipped them up in minutes. That my friends is the sign of a successful recipe! I hope you’ll give these turnovers a try. Don’t be scared. You can do it!
Easy Cherry Turnovers
Ingredients
- 1 17 oz. package of Puff Pastry thawed (I used Pepperidge Farms)
- 1 21 oz can of cherry pie filling
- Milk and sugar for tops of turnovers
Cream Cheese Glaze
- 2 oz cream cheese softened
- 1 Tbsp soft butter
- ⅔ cup powdered sugar more or less
- ¼ tsp vanilla
- Milk as needed
Instructions
- Turnovers: Unfold one of the squares of puff pastry dough. Cut down the fold lines to make three strips. (I used a pizza cutter.) Then cut each strip into thirds. You should have nine squares total.
- Line a cookie sheet with parchment paper. Place on square of dough on the parchment, and spoon about a tablespoon of pie filling in the middle Pull up the corners of the dough and pinch together at the top. It's OK if the filling is still showing on the sides.
- Repeat for the remaining squares. Brush the tops of the pastries with milk, then sprinkle with sugar.
- Bake in a preheated 375° oven for 15-20 minutes, or till golden brown.
- Repeat the process for the second sheet of puff pastry. After the turnovers have cooled slightly, drizzle them with cream cheese glaze. Enjoy!
- Glaze: Beat cream cheese and butter till smooth. Beat in powdered sugar and vanilla. Add milk to achieve a drizzle-able consistency. Drizzle over cherry turnovers.
Notes
Nutrition
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Would you be able to freeze these? Has anyone tried?
It think they might get soggy when they thaw, but I haven’t tried it. I’d experiment with just one first to see how it turns out.
Perfection! Thank you. I was given a 10lb bag of fresh picked tart cherries. Cooked them and now will use them for turnovers. Delicious b
Can I use cooking spray instead of parchment paper? (dont have any on hand)
You can, but the cherry pie filling still tends to stick. It will work in a pinch, but the pan will take some muscle to scrub clean. 😉
I just made these exactly by your recipe, they turned out great! Can I send a pic? The only change was I rinsed all the yucky pie mix out and just used the cherries from the strainer and some real cherries I had in the fridge mixed with sugar, same thing (I don’t know what is in that gel). Anyways, mine baked just like you said, with milk and sugar brushed on top for 15 minutes at 375, perfect. I drizzeled or globbed the frosting cream cheese sugar on top and they are crunchy and soft and so perfect, thank you so much!
I would love to see a photo of how yours turned out! I bet they were fantastic with the fresh cherries!
I hate to give a bad review but I have made these 3 times now and every time barely any of them stay together on top, they come unfolded and look hideous, always really disappointed after my high hopes of them turning out as cute as the picture. First, I tried just like it said only pinching them together, nope fell apart. Then, I tried getting them just a little wet with water, nope fell apart. Last, I just made them and did a little egg as glue, nope all opening up and look like poo. I give up, not making them again.
So sorry they didn’t turn out for you. 🙁
I pinched mine together but then folded over the top of the pinches so they would stay put.
Great idea Charlotte!
Can you substitute Hershey’s kisses for the fruit. I’m making these tonight. I will post how it turns out.
Cute, easy, tasty ! Thank you for sharing.
These are fabulous and couldn’t be easier…….or quicker
OMG! What did I do wrong!? These were awful! Very dry! Is puff pastry the same as phyllo dough? I unrolled the dough was I suppose to use one sheet? I need “Cooking 4 Dummies”!
Oh dang. Puff pastry is NOT the same thing as phyllo dough! Puff pastry has layers of thin dough and butter, phyllo dough is just the paper thin sheets of dough. No wonder they were dry. If you use the puff pastry, it will be much easier, and they will taste amazing, promise!
In the oven right now. A little harder than I thought. Dough dries out soooooo fast! I couldn’t get them to stay together. Put them in cupcake pans. Will let you know how they turn out.
You’ve convinced me! Pinning!! Thank you
These look delicious!! Thanks for sharing 😉 Pinning!
Hope you’re having a great week!
– Brenda @ChattingOverChocolate.blogspot.com
Thanks for the pin Brenda! By the way, love the name of your blog! 🙂
Oh these look divine!
They are divine. In fact, I’m wishing I had one (or three) right about now!
I haven’t ever made turnovers before either, you’ve done a great job at convincing me to give ’em a try! They look amazing in your photo!
Oh Janet, you’ve gotta try ’em! I couldn’t believe something so easy could taste so good!
Ya know how you start to trust a cook because you’ve tried enough recipes to know they aren’t gonna jack you with a nasty one? That’s how I feel about you. :). pinned!