Description
These Cherry Turnovers are flaky, golden pastries filled with a sweet and tangy cherry filling, topped with a smooth almond glaze. Perfect for a delightful breakfast treat or a sweet snack, these turnovers combine the warmth of baked puff pastry with a luscious cherry center and a glossy sweet finish.
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: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper. Set these aside for later use.
- Prepare Filling: In a large mixing bowl, combine the cherry pie filling with brown sugar, cornstarch, and almond extract. Stir thoroughly until the cornstarch is fully dissolved and the mixture is uniform. Set aside to let the flavors meld.
- Prepare Puff Pastry: On a lightly floured surface, roll out one sheet of thawed puff pastry slightly. Cut it into six 4×4 inch squares and place these on one of the prepared baking sheets, spacing them at least 2 inches apart. Repeat this process with the second puff pastry sheet on the other baking sheet.
- Fill Pastry: Spoon approximately 2 tablespoons of the cherry filling mixture onto the center of each pastry square. Fold each square diagonally to form a triangle and press the edges together with a fork to crimp and seal them well, ensuring no filling leaks during baking.
- Apply Egg Wash: Beat the large egg in a small bowl. Lightly brush the tops of each turnover with the beaten egg to give them a beautiful golden-brown finish once baked.
- Bake: Bake the turnovers in the preheated oven for 20 to 22 minutes, or until they are golden-brown and puffy. Once done, carefully remove from the oven and allow them to cool on the baking sheets.
- Prepare 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: Drizzle the prepared glaze evenly over each cooled turnover. Allow the glaze to set before serving for a perfect finishing touch.
Notes
- Ensure the puff pastry is properly thawed to avoid cracking or breaking while handling.
- Seal the edges firmly with a fork to prevent the cherry filling from leaking during baking.
- The glaze can be adjusted with milk quantity to reach your preferred consistency — thicker for drizzle, thinner for a light coat.
- For a nut-free version, use vanilla extract instead of almond extract.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat turnovers in a toaster oven or regular oven to retain the crispiness before serving again.
