Flaky puff pastry filled with a delicious fresh cherry filling and baked to perfection! These cherry turnovers are easy, light, and foolproof!
Flaky pastry for breakfast? Yes, please! Crispy, buttery, puff pastry filled with homemade fruity fillings is one of my go-to comfort treats. These cherry turnovers are so simple to make, and they are ready in no time! They can be made with fresh or frozen cherries, or any berries that are available to you.
For this recipe, I used store bought puff pastry or pasta sfoglia and it makes it all the more easy! All you need to do is roll out the dough (or use ready-rolled puff pastry, prepare the filling (which takes under 15 minutes), brush with egg-wash, and bake away!
Why You'll Love These Puff Pastry Cherry Turnovers
- Simple, delicious treat, ready in under 1 hour
- A great way to use extra fresh or frozen berries
- These cherry turnovers with puff pastry are flaky and crusty on the outside and juicy on the inside!
- Can be made ahead and stay fresh for up to 3 days
- Require 9 basic ingredients and made with store-bought puff pastry
Ingredients and Variations
Puff Pastry - For these cherry turnovers, I used store-bought puff pastry. Puff pastry can also come ready rolled so that you don't even need to roll it out, and sometimes with baking paper as well! You'll need to cut out squares measuring approximately 12cm (4.5"), so make sure to have an adequately-sized puff pastry.
Fruit - I chose to use cherries for this recipe, but you can use any type of berry or a mixture of berries! I always prefer using fresh cherries, but you can also use frozen berries straight out of the freezer into the saucepan.
Sugar - sugar is used for the filling mixture and again for sprinkling turnover pies before baking. My preference is brown sugar, but granulated sugar works just as well if brown sugar is not available. Try using coarse sugar, ideally.
Butter - needed for the filling mixture. Use unsalted butter if possible.
Flavoring - although this is completely optional, I do love the flavor pairing of cherry and rum (or brandy). Use rum flavoring or alcoholic rum or brandy as desired.
Cinnamon - this is also optional, but a pinch of ground cinnamon works wonders with cherries (and blueberries)!
Cornstarch - a small amount is added to the filling mixture as a thickening agent. Always dissolve cornstarch in cold water before adding to other ingredients.
Egg-wash - made using a small egg and 1 tbsp. of milk. Needed to brush the pastry before baking for that super flaky, golden brown pastry, and to help seal the edges of your turnovers!
How to Make Cherry Turnovers with Puff Pastry
- Make the filling: Heat the butter, berries, sugar, rum flavoring, and cinnamon in a small saucepan. Bring these to a simmer for 10-12 minutes. Stir in 1 tsp. of cornflour dissolved in 1 tbsp. of cold water. Once the mixture is ready, transfer to a glass bowl and cool down before using.
- Roll out and cut pastry: Roll out puff pastry on a lightly floured surface and cut out 4.5" (12cm) squares.
- Add the filling: Place 1-2 tsp. of cherry filling (make sure it has cooled down sufficiently) in the middle of each pastry square.
- Seal well: Dip your finger in some water and run it along the edges of each piece of pastry square and then fold each square in half. Gently press the edges together using a fork. Pierce the surface with a fork in one or two areas.
- Add egg-wash: Brush each turnover with egg-wash using a pastry brush (beat an egg well and mix in 1 tbsp. of milk) and sprinkle with some brown sugar.
- Bake: Bake in a preheated oven for 15 to 20 minutes until the pastry is golden brown, puffed up, and flaky.
- Serve warm: once ready, allow some time to cool before serving as the filling would be very hot! Serve warm and enjoy!
Can I use other types of fruit?
Yes! Feel free to use your favourite berries, a mixture of them, or whatever is in season or available for you. Other great choices include blueberries, raspberries, and strawberries!
Can I use frozen fruit?
Yes. If using frozen berries, add these directly to the saucepan straight from the freezer (no need to thaw before).
Can I make these in different shapes?
Absolutely! Feel free to cut out the dough in whichever shape you like (circles, hearts) using a large cookie cutter. Make sure that you slice the dough large enough to contain 1-2 tsp. of filling and always seal the edges well using water, and then by sealing with a fork and brushing with eggwash.
How Long Do These Berry Turnovers Keep For? Can They Be Made Ahead?
You can store these berry turnovers in an airtight container at room temperature for up to 3 days.
You can also freeze these turnovers for up to 2 months. Before serving, bring them out of the freezer and let them thaw at room temperature for 5-8 hours or warm them in a microwave for 2-3 minutes.
You can also prepare the berry filling one day ahead and refrigerate overnight before using.
You Might Also Like:
Cherry Panna Cotta
Blueberry Lemon Hand Pies
- 225 g cherries pitted and halved (fresh or frozen)
- 100 g brown sugar (½ cup) + 2 tbsp. for sprinkling
- 30 g unsalted butter
- 1 tsp. rum flavoring (optional) or 1 tbsp. alcoholic rum or brandy
- 1 tsp. ground cinnamon
- 1 tsp. cornstarch dissolved in 1 tbsp. water
- 230 g puff pastry
- 1 small egg
- 1 tbsp. milk
- Preheat oven to 200°C (400F) and line a large baking sheet with parchment paper.
- Place cherries (pitted and halved), butter, brown sugar, cinnamon and rum flavoring in a small saucepan on medium heat. Simmer for 10-12 minutes until cherries are soft and syrup is released.
- Dissolve 1 tsp. cornstarch in 1 tbsp. cold water and stir in cherry mixture to thicken.
- Transfer cherry mixture to a glass bowl and cool completely.
- Roll out puff pastry on a lightly floured surface and slice into squares each measuring around 12cm (4.5 inches).
- Place 1-2 tsp. of cooled cherry mixture in the middle of each piece of puff pastry. Dip one finger in some water and run it along the edges of each piece of pastry and then fold each square in half. Gently press the edges together using a fork. Pierce the surface with a fork in one or two areas.
- To make egg wash, beat a small egg and whisk in 1 tbsp. of milk. Use a pastry brush to brush each turnover with egg wash, then sprinkle with some brown sugar.
- Bake turnovers for 15 to 20 minutes until puff pastry is a deep golden brown. Allow to cool slightly (filling will be hot!) and serve warm.
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