Homemade, quick, easy cherry turnovers recipe with puff pastry. They are light, flaky and filled with cherry pie filling and topped off with sanding sugar.
- 1 box Puff pastry sheets Thawed, I used the 17.3 oz Pepperidge Farm box
- 1 cup Cherry pie filling
- 1 Egg Large, Optional
- 1 tbsp Water Optional
- 1/3 cup Sanding sugar Optional
Unwrap both the puff pastry sheets and cut into 8 squares (4 from each sheet).
Place 1-2 tablespoons cherry pie filling in the center of each square.
Brush the edges of the square with water.
Fold the puff pastry from one corner to the other in a triangle shape, enclosing the filling inside.
Use a fork to press and seal the edges together OR you can just pinch all along the edges tightly, which is what I did.
Place them on a cookie tray, lined with parchment paper. Optional: In a small mixing bowl, whisk together egg and water. Brush this on ton top of each pastry. Sprinkle sanding sugar on top.
Bake at 375 degrees F for about 20-25 minutes or until pastry is golden brown.
- Read all my tips above.
- Leftovers can be stored in a covered cardboard box at room temperature for up to 2 days.
Calories: 479kcal | Carbohydrates: 60g | Protein: 5g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 173mg | Potassium: 123mg | Fiber: 1g | Sugar: 12g | Vitamin A: 180IU | Vitamin C: 2.6mg | Calcium: 17mg | Iron: 1.8mg