Description
Flaky, golden pastry pockets filled with a sweet-tart cherry filling, these cherry turnovers are the perfect handheld dessert — simple to make, yet irresistibly elegant for any occasion.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1 1/2 cups fresh or frozen cherries, pitted
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
- 1/2 cup powdered sugar (for glaze)
- 1–2 teaspoons milk (for glaze)
- 1/4 teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small saucepan, combine cherries, sugar, lemon juice, and vanilla over medium heat.
- Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until cherries soften and release juices.
- Mix cornstarch and water in a small bowl, then stir into cherry mixture. Cook another 1-2 minutes until thickened. Remove from heat and cool.
- Roll out puff pastry on a lightly floured surface and cut into 4 equal squares.
- Place a spoonful of cherry filling in the center of each square.
- Fold each square into a triangle and seal edges by pressing with a fork.
- Brush tops with egg wash and sprinkle with coarse sugar if desired.
- Bake for 18-20 minutes, or until golden brown and puffed.
- Let cool slightly. Mix glaze ingredients and drizzle over turnovers before serving.
Notes
- Ensure the cherry filling is cooled before assembling to prevent soggy pastry.
- You can use canned cherry pie filling in place of homemade for convenience.
- Store leftovers in an airtight container and reheat in the oven to maintain crispiness.