Description
Delight in these flaky and buttery Cherry Turnovers filled with a sweet and tangy cherry pie filling, topped with a smooth almond glaze. Perfect as a breakfast treat, dessert, or snack, these turnovers combine the convenience of store-bought puff pastry with a homemade fruit filling and glaze for a quick yet impressive pastry.
Ingredients
Scale
Filling
- 2 cups cherry pie filling
- ¼ cup light brown sugar
- 1 tablespoon cornstarch
- ¼ teaspoon almond extract (or vanilla extract)
Pastry
- 1 box puff pastry dough (2 pastry sheets), thawed in the refrigerator
- 1 large egg (for egg wash)
Glaze
- 1 ¼ cups powdered sugar
- 1 to 2 tablespoons milk
- ¼ teaspoon almond extract (or ½ teaspoon vanilla extract)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Make the Cherry Filling: In a large mixing bowl, combine the cherry pie filling, light brown sugar, cornstarch, and almond extract. Stir thoroughly until the cornstarch is fully dissolved and the mixture is well combined. Set this aside to let the flavors meld.
- Prepare Puff Pastry Squares: On a lightly floured clean surface, gently roll out one sheet of thawed puff pastry. Cut the sheet into six equal squares, about 4×4 inches each. Arrange these squares on one of the prepared baking sheets with at least 2 inches between each. Repeat the same with the second sheet of puff pastry, placing the squares on the second baking sheet.
- Fill and Seal Turnovers: Spoon 2 tablespoons of the cherry filling into the center of each pastry square. Fold each square diagonally over the filling to form a triangle. Use a fork to crimp and seal the edges tightly to prevent the filling from leaking during baking.
- Apply Egg Wash: In a small bowl, beat the large egg. Lightly brush the tops of the turnovers with the egg wash to achieve a gorgeous golden and glossy finish after baking.
- Bake the Turnovers: Place the baking sheets in the preheated oven and bake for 20 to 22 minutes until the turnovers are puffed up and golden brown. Remove carefully from the oven and allow them to cool on the baking sheets to set.
- Prepare the Glaze: While the turnovers cool, whisk together powdered sugar, milk, and almond extract (or vanilla extract) in a small bowl until smooth and well combined.
- Glaze the Turnovers and Serve: Drizzle the glaze over the cooled turnovers. Let the glaze set before serving. Enjoy these delicious, flaky cherry turnovers warm or at room temperature.
Notes
- Ensure puff pastry is thoroughly thawed before rolling and cutting for best texture.
- Seal the edges tightly with a fork to avoid filling leaks during baking.
- You can substitute almond extract with vanilla extract if preferred.
- For a dairy-free glaze, substitute milk with almond or oat milk.
- Leftover turnovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for 4 days.
