Cherry puff pastry turnovers are delicious and easy to make. They’re puff pastry filled with cherry filling then baked until flakey and golden brown.
This is a Pepperidge Farm Puff Pastry cherry turnover recipe. It’s easy to put together since the puff pastry sheets are already made for you.
All you need is the filling, a little egg wash to press the edges together, and some icing to drizzle on top. Altogether it’s only 6 ingredients!
However, if you are brave and want to make the puff pastry dough from scratch try this puff pastry recipe.
Cherry Puff Pastry Turnover Ingredients
- Pepperidge Farm Frozen Puff Pastry Sheets
- Large Egg
- Water
- Cherry Cake/Pastry Filling (The kind that doesn’t have pieces of cherries, it’s more like a cherry jelly.)
- Confectioners’ Sugar
- Milk
How to Make Cherry Turnovers with Puff Pastry
- Allow puff pastry sheets to completely thaw before beginning. The Pepperidge Farm box gives thawing directions.
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a small dish, add egg and water. Scramble and set aside.
- Carefully unfold both pastry sheets. Lay them on a lightly floured surface and use a rolling pin to spread each sheet to approximately 12″ x 12″.
- Use a pizza cutter to cut 9 equal squares on each sheet to get a total of 18 squares.
- Brush all the edges with egg wash. Spoon approximately 1 tablespoon of cherry filling onto each square.
- Take one corner of a square and fold it to the opposite corner to make it into a triangle. Seal the edges together by crimping with the tongs of a fork.
- Place each triangle on the prepared baking sheet. Brush the top of each puff pastry with additional egg wash to help them brown.
- Bake pastries in the oven for 17-19 minutes until they are golden brown.
- While they bake, make the icing by combining confectioners’ sugar and milk in a small dish. Combine until smooth then drizzle over baked puff pastries.
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Enjoy!
Cherry Puff Pastry Turnovers
Cherry puff pastry turnovers are delicious and easy to make. They're puff pastry filled with cherry filling then baked until flakey and golden brown.
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Servings: 18 Turnovers
Ingredients
- 2 17.3 oz box Pepperidge Farm Frozen Puff Pastry Sheets, thawed
- 1 Large Egg
- 1 tablespoon Water
- 2 12.5 oz Cans of Solo Cherry Cake/Pastry Filling (The kind that doesn’t have pieces of cherries, it’s more like a jelly.)
- ½ cup Confectioners’ Sugar
- 1 tablespoon Milk
Instructions
- Thaw puff pastry sheets. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a small bowl, whisk together egg with water, set aside.
- Carefully unfold the two thawed pastry sheets on a lightly floured surface. Using a rolling pin, spread each sheet into approximately a 12"x12" square. Use a pizza cutter to cut 9 squares in each sheet (total of 18.)
- Spoon approximately 1 tablespoon of cherry filling onto each square. Brush the edges of the squares with the egg wash and fold the square into a triangle so that all edges meet. Press the edges with a fork to seal. See photos above for examples.
- Place each triangle on the prepared baking sheet and brush the tops with more egg wash. Bake in the oven for 17-19 minutes until they are golden brown.
- While they bake, make the icing by combining confectioners’ sugar and milk in a small dish. Combine until smooth then drizzle over baked puff pastries.
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Nutrition
Calories: 204 kcalCarbohydrates: 33 gProtein: 2.4 gFat: 7 gSaturated Fat: 3.4 gPolyunsaturated Fat: 1 gCholesterol: 10 mgSodium: 107 mgFiber: 0.7 gSugar: 17 g
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