Cherry Turnovers

I am trying out a new recipe plugin! I’ll have my discussion of the recipe process and then the completed directions at the end. Okay, let’s get cooking!

The other day I was trying to stuff items into my freezer faster than J could grab them out, I found a box of puff pastry (don’t worry it was still good, I checked the label!). I also knew I had cherries sitting in my fridge that while we were trying, had not been finished. The next thing I knew I was pulling stems and pits from cherries and throwing them in a sauce pot. I added some sugar, lemon juice, and a bit of water and cooked the halved cherries for a good long time:

IMG_2303This is where they started.

And this is about 40-50 minutes later:

Cherry turnoversI then put in about a tablespoon of flour and let the sauce thicken up a bit.

I rolled my puff pastry just a bit and cut it into four squares/rectangles:

Cherry Turnovers

Then you just load up one end of each rectangle with some cherry mixture (about 1/4 cup) and fold it over:

Cherry Turnovers And press along the edges with a fork to seal them.

At this point I actually put them on a lined cookie sheet and in the fridge until I was ready to cook them. Then I cut three slits in each turnovers and brushed an egg wash on top of each one:

IMG_2309 Then I put them in the oven at 375 degrees for about 30 minutes.

IMG_2311 They will be puffed and golden and spilling out cherry sauce if you didn’t seal them, haha. Don’t worry they will still taste fabulous!

After they had cooled for about fifteen minutes I dusted the tops with powdered sugar, but you could use fresh whipped cream, ice cream, or nothing!


Besides the labor intensive part of pitting, removing stems, and halving the cherries this is a really simple recipe. And sooo good!


Okay here is the complete recipe! Enjoy!

Cherry Turnovers
Recipe type: Pastry
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2½- 3 cups pitted, stemmed, and halved fresh cherries
  • ¼ cup granulated sugar
  • 1 tbs fresh lemon juice
  • 3-4 tbs of water
  • 1 tbs flour
  • 1 sheet puff pastry
  • 1 egg wash (create an egg wash by whisking an egg with about 1 tsp of water)
  1. Place cherries, sugar, lemon juice, and water in a medium sauce pot. Heat over medium-low heat for about 30-40 minutes until cherries have cooked down, and water is almost evaporated. Once cherries have cooked down, turn heat off and add flour. Stir quickly to remove lumps and then set aside to let cool to room temperature.
  2. Preheat oven to 375 degrees.
  3. Thaw and roll puff pastry on a floured surface slightly to about ¼ inch thickness. Cut into four rectangles. Place a scant ¼ cup cherry mixture on one edge of each rectangle and then fold over to make a triangle. Press edges closed with the back of a fork. Make three small slits on the top of each turnover. Place the turnovers on a baking sheet (either spray baking sheet with cooking spray, using parchment paper, nonstick foil or a silpat mat). Then liberally brush turnovers with egg wash. Cook at 375 for about 30 minutes until tops are golden and cherry juice is bubbling. Let cool for 15 minutes and then dust with powdered sugar.

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