Cherry Turnovers are so easy to make at home! In this semi-homemade recipe we use a flaky puff pastry, stuff it with cherry pie filling and drizzle powdered sugar icing over the top. They are delicious for a decadent breakfast or dessert!
Breakfast pastries aren’t something I tend to think about making super often, but these cherry turnovers are so good that I want to make them every week! I love to pair them with scrambled eggs and bacon and a warm cup of coffee.
Cherry turnovers are also a great option for dessert too! I love whipping up a batch and bringing them to friends for a “just because” treat, or as a fun addition to pot luck dessert tables.
Why You’ll Love Cherry Turnovers
- This cherry turnover recipe is really adaptable, so you can use any of your favorite fillings and make a variety of turnovers!
- These easy cherry turnovers can be made super quickly for a yummy, but fast, breakfast!
- Cherry turnovers are a great breakfast to make ahead and freeze for a quick reheat on busy mornings.
Ingredients you’ll need for this Cherry Turnover Recipe
- Egg – An egg wash will act as a seal for the edges of the turnovers, and adding it to each side of the pastry will help give it a nice golden color.
- Purified water – This will help to dilute the egg for the egg wash.
- Frozen puff pastry – Be sure to factor in 20-30 minutes for your puff pastry to thaw before using it in your cherry turnovers.
- Cherry pie filling – You can find pie filling on the baking aisle of your local grocery store. I used a 21 ounce can for this easy cherry turnover recipe!
- Powdered sugar – This will make your drizzle perfectly sweet!
- Heavy whipping cream – You’ll use heavy whipping cream to help create your drizzle.
- Pure vanilla extract – Adding a touch of vanilla will give your drizzle more depth and flavor.
How to Make Cherry Turnovers
First things first, take your puff pastry out of the freezer 20-30 minutes before you plan to begin making your cherry turnover to let it thaw.
While thawing, whisk your egg and water in a small mixing bowl to create your egg wash.
Cut your puff pastry into 8 equal squares and place them onto a parchment paper covered baking sheet. Then, place about a tablespoon worth of cherry pie filling in the middle of each square.
Using a pastry brush, line the edges of each square with egg wash.
Fold the puff pastry over to create a triangle “pocket” and crimp the edges with a fork. Brush each cherry turnover with egg wash.
Bake your puff pastry cherry turnovers until golden brown.
While your cherry turnovers cool, whisk together your heavy whipping cream, powdered sugar, and vanilla to create your drizzle.
Place your icing into a piping bag or sandwich bag and drizzle back and forth across each cooled cherry turnover.
How to store cherry turnovers
These easy cherry turnovers will store for 1-2 at room temperature in an airtight container.
FRIDGE: Store them in an airtight container in the refrigerator for up to a week!
FREEZER: To freeze your puff pastry cherry turnovers, place them in the freezer on a baking sheet. Once they’re frozen, place them into an airtight container and put back into the freezer. They will store well for up to a month. Allow them to thaw for 20 minutes before reheating.
REHEAT: To reheat, place them in the oven or toaster oven at 375 degrees for about 5-10 minutes.
Do I have to use cherry pie filling?
Not at all! These turnovers are super versatile and you can add any filling. Use your favorite pie filling or even chocolate hazelnut spread.
Is there an alternative for the icing?
If you’d like to opt out of the drizzle, sprinkle coarse sugar on the tops of the puff pastry after your brush them with egg wash before baking.
Are cherry turnovers for breakfast?
Cherry turnovers are traditionally considered are a breakfast pastry. However, they make a great dessert or snack with your afternoon cup of coffee!
Tips for the Best Cherry Turnovers
- Move quickly through the steps involving the uncooked puff pastry. The warmer that puff pastry gets, the more difficult it is to work with and can come out flat.
- Add some cocoa powder to your icing to create a chocolate drizzle.
- Cut a small slit in the top of your turnover to help the cool faster.
See how easy these are? There’s no need for a pastry chef, these cherry turnovers are bakery quality!
More Breakfast Recipes You’ll Love
- Need a quicker way to make a large batch of pancakes? Try these Sheet Pan Pancakes.
- This breakfast pizza is super easy and packed with protein!
- I love making this fried egg sandwich for a quick, and protein filled, breakfast.
- This breakfast crescent ring is so yummy and a family favorite!
- 1 large egg
- 1 Tablespoon purified water
- 17.3 ounce box frozen puff pastry
- 21 ounce can cherry pie filling
- ¾ cup powdered sugar
- 3 Tablespoons heavy cream
- ¼ teaspoon pure vanilla extract
- Remove the puff pastry from freezer and let thaw 20-30 minutes.
- Preheat the oven to 375 degrees Fahrenheit. Prepare a large baking sheet with parchment paper and set aside.
- Whisk 1 large egg and 1 tablespoon of purified water in a small bowl. Set aside.
- Unwrap the puff pastries from the package. Cut them into a total of 8 squares.
- Place 1 heaping Tablespoon of cherry pie filling in the center of each pastry square.
- Brush egg wash on the inside edges of each square, then fold them into a triangular shape. Gently pinch the edges with your fingers and then use a fork to crimp the edges.
- Place on the prepared cookie sheet. Brush the tops of each turnover with egg wash.
- Bake on the middle rack of the oven for 20 – 23 minutes or until golden brown and crisp on the edges. Allow to cool completely on a cooling rack.
- While the turnovers are cooling, prepare the vanilla icing by placing ¾ cup of powdered sugar, 3 tablespoons of heavy cream and ¼ teaspoon of pure vanilla extract into a small mixing bowl and whisking until thoroughly blended. Place the icing in a piping bag or sandwich bag, trim the tip, and drizzle icing over the tops of the turnovers.