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Flaky Cherry Turnovers


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Rate this recipe 4.5/5 (19 Votes)


  • 1/2 recipe (1 1/4 lb/625 g) Quick Puff Pastry (see below) or 1 1/4 lb. (625 g) purchased puff pastry
  • 2 1/2 cups (12 1/2 oz/390 g) Bing cherries, pitted and halved
  • 1/4 cup (2 oz/60 g) granulated sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon cornstarch
  • Flour for rolling out the dough
  • 1 large egg, beaten
  • Turbinado sugar for sprinkling


Adapted from


Step 1

Prepare and chill the dough as directed.

Have ready a stainless steel bowl set in a larger bowl of ice water. In a heavy, medium saucepan, combine the cherries, sugar, and lemon juice. Cover and cook over-medium-low heat, stirring often, until the cherries give off their juices and are tender, about 5 minutes. Taste and add more sugar, if desired. In a small bowl, sprinkle the cornstarch over 1 tablespoon of cold water and stir to dissolve. Stir into the simmering cherry mixture and cook until thickened, about 30 seconds. Transfer to the stainless steel bowl set in the bowl of ice water and let stand until chilled, about 20 minutes.

Line a rimmed baking sheet with parchment paper. Roll out the puff pastry on a lightly floured surface into a 15-inch (38-cm) square about 1/8 inch (3 mm) thick. Using a pastry wheel, cut nine 5-inch (13-cm) squares. Place about 2 tablespoons of the chilled filling just off the center of a pastry square. Fold the square in half diagonally so two points meet and enclose the filling. Using a fork, press and seal the edges closed. Place on the baking sheet. Repeat with the remaining pastry squares and filling. Refrigerate, uncovered, for 15-30 minutes.

Preheat the oven to 375°F (190°C). Brush the tops of the pastries with some of the beaten egg. Sprinkle the tops with the turbinado sugar. Bake until the turnovers are puffed and golden brown with no sign of uncooked dough, 20-25 minutes. Let cool on the baking sheet for 10-15 minutes. Serve warm or at room temperature. Makes 9 turnovers.

Variation: If fresh cherries aren’t available, you can substitute one 16-oz (500-g) can good-quality pitted sweet cherries in syrup. Drain the cherries well, reserving 1/2 cup (4 fl oz/125 ml) of the syrup. In a heavy, small saucepan, combine the drained cherries, the reserved syrup, 1 tablespoon sugar, and the lemon juice. Bring to a simmer over medium heat, stirring often. Stir the dissolved cornstarch into the simmering cherry mixture and cook until thickened, about 30 seconds. Continue as directed in the recipe.

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