Here’s a classic, foolproof recipe:
🍒 Homemade Cherry Turnovers
Ingredients
For the filling:
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2 cups cherries, pitted (fresh or frozen)
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½ cup granulated sugar
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1 tbsp lemon juice
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1 tbsp cornstarch
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1 tbsp water
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½ tsp vanilla extract (optional)
For the pastry:
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1 sheet puff pastry, thawed (or use pie dough)
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1 egg, beaten (for egg wash)
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1 tbsp water
For the glaze (optional):
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½ cup powdered sugar
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1–2 tsp milk or cream
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¼ tsp vanilla extract
Instructions
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Make the cherry filling:
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In a saucepan, combine cherries, sugar, and lemon juice over medium heat.
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In a small bowl, mix cornstarch and water into a slurry, then stir it into the cherries.
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Cook 5–8 minutes, stirring until the mixture thickens and becomes glossy.
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Remove from heat, stir in vanilla, and let cool completely.
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Prepare the pastry:
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Preheat oven to 400°F (200°C).
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Roll out puff pastry and cut into 4 equal squares.
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Spoon 2–3 tbsp of the cooled cherry filling into the center of each square.
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Seal and shape:
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Fold each square diagonally into a triangle.
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Press edges with a fork to seal.
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Place on a parchment-lined baking sheet.
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Egg wash & bake:
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Brush tops with beaten egg mixed with 1 tbsp water.
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Cut a small slit in the top of each turnover for steam to escape.
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Bake 18–22 minutes, until puffed and golden brown.
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Glaze (optional but delicious):
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Whisk powdered sugar, milk, and vanilla until smooth.
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Drizzle over warm turnovers and let set.
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💡 Tips
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You can use store-bought cherry pie filling for a shortcut — just thicken slightly if too runny.
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Try almond extract in the filling for that classic cherry–almond combo.
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These are amazing served warm with vanilla ice cream! 🍦
Would you like me to give you a cream cheese cherry turnover version (like bakery-style with a creamy layer inside)?
