Cherry Turnovers

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.

Course Dessert

Cuisine American

Keyword breakfast pastry, puff pastry dessert

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings Turnovers

Calories 479

Author Abeer

Ingredients

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

Instructions

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.

Notes

Read all my tips above.
Leftovers can be stored in a covered cardboard box at room temperature for up to 2 days.

Nutrition