Description
Okay, so imagine if you walked into a fancy French bakery, pointed at those gorgeous golden pastries in the window, and then realized you could make basically the same thing at home in your pajamas using store-bought puff pastry and a can of cherry pie filling. That’s the magic happening here. Homemade Cherry Puff Turnovers are basically flaky, buttery puff pastry folded around sweet-tart cherry filling, baked until golden and crispy, then dusted with powdered sugar like they just came from a Parisian patisserie. They’re crispy on the outside, jammy on the inside, and so impressive-looking that people will assume you have culinary training when really you just folded some dough and set a timer. I made these for brunch once and someone asked what bakery I ordered them from. I said “my kitchen” and their brain short-circuited. Another time I brought them to a potluck and they were gone before I even got a second one. These turnovers inspire THEFT.
Ingredients
For the Turnovers:
- 1 package (2 sheets) frozen puff pastry, thawed (about 17 oz total)
- Pepperidge Farm is the gold standard
- Thaw in the fridge overnight or on the counter for 30-40 minutes
- 1 1/2 cups cherry pie filling
- Use canned (easiest) or homemade if you’re feeling ambitious
- 1 egg, beaten (for egg wash)
- 1 tbsp water or milk (mixed with the egg)
For the Filling Enhancement (Optional but Recommended):
- 1 tsp vanilla extract
- 1/4 tsp almond extract (this is THE secret ingredient)
- 1 tbsp cornstarch (if your filling is too runny)
- Pinch of cinnamon
For Finishing:
- Powdered sugar for dusting
- Optional: simple glaze (1 cup powdered sugar + 2-3 tbsp milk + 1/2 tsp vanilla)
- Optional: coarse sugar for sprinkling before baking
Equipment:
- Baking sheet
- Parchment paper or silicone mat
- Rolling pin (optional, for evening out the pastry)
- Pastry brush
- Sharp knife or pizza cutter
- Fork for sealing edges
Instructions
If using canned cherry pie filling straight from the can, taste it. If it’s good as-is, you’re done. If it’s too sweet or bland, doctor it up.
In a small bowl, mix the cherry pie filling with vanilla extract and almond extract (trust me on the almond—it makes it taste homemade).
If your filling is really runny, stir in 1 tbsp cornstarch to thicken it slightly. You don’t want it leaking everywhere.
Optional: Add a pinch of cinnamon for warmth and depth.
If using whole cherries in the filling, roughly chop some of them so they’re easier to eat and distribute evenly.
Set aside while you prep the pastry.
Make sure your puff pastry is thawed but still cold. If it gets too warm, it won’t puff properly and will be a nightmare to work with.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Unfold one sheet of puff pastry on a lightly floured surface. If there are cracks, gently press them together.
If needed, lightly roll the pastry to smooth it out and make it slightly thinner—but don’t go crazy. You want it about 1/8-inch thick.
Using a sharp knife or pizza cutter, cut the sheet into 4 equal squares (or 6 rectangles if you want smaller turnovers).
Repeat with the second sheet of pastry.
In a small bowl, whisk together the egg and 1 tbsp water to make your egg wash.
Place about 2-3 tablespoons of cherry filling in the center of each pastry square, leaving about 1/2-inch border around the edges.
Don’t overfill or they’ll explode in the oven and you’ll have cherry lava all over your baking sheet. Less is more here.
Brush the edges of the pastry with egg wash—this helps seal them.
Fold one corner over diagonally to meet the opposite corner, creating a triangle shape.
Press the edges firmly together with your fingers, then crimp with a fork to seal completely. Really press—you’re creating a barrier against filling escape.
Place the sealed turnovers on your prepared baking sheet, leaving about 2 inches between each one.
Use a sharp knife to cut 2-3 small slits in the top of each turnover. These vents allow steam to escape and prevent explosions.
Brush the tops of each turnover generously with egg wash. This creates that beautiful golden, shiny finish.
Optional: Sprinkle with coarse sugar for extra sparkle and crunch.
Bake for 18-22 minutes until puffed, golden brown, and crispy.
The pastry should look deeply golden—not pale yellow. Pale = underbaked = soggy bottom.
If the bottoms are browning too fast but the tops aren’t golden yet, move the pan to a higher oven rack.
Let cool on the baking sheet for 5 minutes—the filling is MOLTEN lava straight out of the oven.
Transfer to a wire rack to cool for at least 10 more minutes before eating or they’ll burn your entire mouth.
Once cooled to warm (not hot), dust generously with powdered sugar using a fine-mesh strainer.
OR make a simple glaze: whisk together 1 cup powdered sugar, 2-3 tbsp milk, and 1/2 tsp vanilla until smooth. Drizzle over the turnovers.
Serve warm or at room temperature.
Try not to eat them all in one sitting. This is genuinely the hardest part of the entire recipe.
Notes
These are perfect as-is, but here are some ways to make them even MORE special:
- Serve warm with a scoop of vanilla ice cream
- Pair with whipped cream for an elegant dessert
- Serve alongside coffee or tea for breakfast/brunch
- Drizzle with extra cherry sauce for maximum cherry flavor
- Top with a dollop of mascarpone or cream cheese
- Serve with fresh whipped cream and fresh cherries
- Arrange on a tiered stand for a fancy brunch spread
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~280 kcal
- Sugar: ~16g
- Sodium: ~210mg
- Fat: ~13g
- Carbohydrates: ~38g
- Protein: ~4g