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Cherry Puff Pastry Turnovers

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.
5 from 1 vote
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Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 18 Turnovers
Author: Tiffany


  • 2 17.3 oz box Pepperidge Farm Frozen Puff Pastry Sheets, thawed
  • 1 Large Egg
  • 1 tbsp 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 tbsp Milk


  • 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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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