Easy Cherry Turnovers
These cherry turnovers are the flakiest little cherry hand pies made with puff pastry and the best Homemade Cherry Pie Filling with a sour cherry jam glaze drizzled over the top. With warm cherry filling and impossibly flaky and airy puff pastry, the cherry vanilla goodness from these pies will make you swoon. The fact that you can make them in minutes and they have very little sugar in them is the kind of winning you need in your weeknight baking.
| Taste | Texture |
| Buttery, cherry, vanilla | Ultra flaky, airy |
| Active time | Total time | Yield | Difficulty |
| 10 minutes | 30 minutes | 9 mini pies | Easy |
When You Should Make Cherry Turnovers
- You Have Leftover Cherry Pie Filling: You need very little filling for these pies, so if you’ve made a Cherry Crumble Pie, save a little filling and you’ve got a bonus recipe you can make with these wee pies.
- You’re Looking for a Fun Lunchbox Dessert: These pies are a great alternative to sugary pre-packaged lunch desserts for your kids. There’s not a ton of sugar in them and they are not too messy.
- Your Thanksgiving Dessert Spread Needs Some Variety: Mini pies are a great addition to your Thanksgiving dessert table. They’re not too big, so you can justify having 3 kinds of pie. You can try one of my other fuss-free small pies recipes like Mini Cherry Pies, Mini Pumpkin Pies, and Apple Hand Pies, too!
- You’re Short on Time: You can roll, assemble, and get these pies in the oven in about 10 minutes. If you’ve got a tailgating potluck to go to, a last minute church function, or are just looking for a good weeknight dessert, these pies fit the bill!
The One Secret Ingredient That’ll Make Your Cherry Turnovers INCREDIBLE
I’ve been making my own puff pastry for a couple years now, and nothing you buy in the freezer section at your grocery store compares.
Once you learn the technique, you’ll be surprised at how easy homemade puff pastry is to make and how little active time it actually takes.
You’ll save money and once you freeze a batch, you’ll have your own convenient shortcut to AMAZING desserts, appetizers, and snacks.
Ingredients for Cherry Turnovers
Cherry Pie Filling
- 1 cup Cherry Pie Filling (sweet cherries, sour cherries, dried sour cherries, vanilla sugar, granulated sugar, arrowroot starch)
Puff Pastry
- 1 pound puff pastry (homemade puff pastry or frozen puff pastry sheets).
Topping
- Egg
- Coarse sugar (turbinado sugar or sanding sugar or pearl sugar )
Sour Cherry Glaze
- Powdered sugar
- Sour cherry jam or raspberry jam
- Whole milk
Equipment Needed
How to Make Cherry Turnovers
- Roll the Pastry: Preheat the oven to 425 F (220 C). Lightly flour a work surface. Roll out the puff pastry into a rectangle that is about 1/8″ thick. Cut the pastry into 9 squares.
- Fill the Turnovers: Beat the egg and about 1 teaspoon of water in a small cup. Brush two adjacent sides of each pastry square with the egg and then add a spoon of filling near the brushed edges. Fold the unbrushed sides of the pastry over the filling and press to adhere the dough to itself.
- Finish Preparing the Turnovers: Use a fork to press the folded edges of the pastry together. Brush the tops of the turnovers with the egg wash and top each one with a little coarse sugar. Cut a couple small vents in the top of each pie with a paring knife.
- Bake the Turnovers: Bake the turnovers until the puff pastry is crisp and golden, about 15-20 minutes.
- Make the Glaze: While the turnovers are baking, mix together the powdered sugar, cherry jam and enough milk to make a drippy glaze. When the turnovers come out of the oven, drizzle over some of the glaze over each one off the end of a fork.
Other Fillings for Amazing Homemade Turnovers
- Make Ahead Apple Pie Filling
- Peach Pie Filling
- 1 Minute Pumpkin Pie Filling
- Homemade Nutella
Easy Cherry Turnovers
- Total Time: 30 minutes
- Yield: 9 hand pies 1x
Description
Turnovers are one of the easiest hand pies to make, and when you fill them with amazing homemade Cherry Vanilla Pie Filling and use extra flaky puff pastry, you’ll have transcendentally tasty little pies you can make in minutes.
Ingredients
Scale
Cherry Turnovers
- 1 cup of Homemade Cherry Pie Filling
- 1 pound puff pastry (1/3 batch of Homemade Puff Pastry or a frozen puff pastry, thawed overnight in fridge)
- 1 egg
- 1 teaspoon water
- 1 Tablespoon turbinado sugar (or sanding sugar or pearl sugar )
Sour Cherry Glaze
- 1/2 cup powdered sugar (60 g)
- 1 tablespoon sour cherry jam or raspberry jam
- 1–2 teaspoons whole milk
Instructions
Preliminary Prep
- If you haven’t already, make a batch of the cherry pie filling. Make sure you cool down the filling before using it. It can be used straight from the fridge or at room temperature. If you had a batch of filling that you froze previously, set it in the fridge to thaw with the pie crust the night before you bake.
- Preheat the oven to 425 F (220 C). Line 2 sheet trays with a piece of parchment .
Roll the Puff Pastry
- Lightly flour a work surface. Roll out the puff pastry into a rectangle that is about 1/8″ thick. Cut the pastry into 9 squares.
Fill the Turnovers
- Beat the egg and about 1 teaspoon of water in a small cup.
- Brush two adjacent sides of each pastry square with the egg and then add a spoon of filling near the brushed edges.
- Fold the unbrushed sides of the pastry over the filling and press to adhere the dough to itself.
Finish Preparing the Turnovers
- Use a fork to press the folded edges of the pastry together.
- Brush the tops of the turnovers with the egg wash and top each one with a little coarse sugar.
- Cut a couple small vents in the top of each pie with a paring knife.
Bake the Turnovers
- Bake the turnovers until the puff pastry is crisp and golden, about 15-20 minutes.
Make the Glaze
- While the turnovers are baking, mix together the powdered sugar, cherry jam and enough milk to make a drippy glaze.
- When the turnovers come out of the oven, drizzle over some of the glaze over each one off the end of a fork.
Storing the Turnovers
- Room Temperature: You can store the pies at room temperature loosely covered for about 3 days.
- Freezing: You can freeze them in a plastic bag with as much air taken out as you can without crushing them for up to 2 months. Warm the frozen pies in a 350 F oven for about 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pies
- Method: Baking
- Cuisine: American
