Cherry Turnovers

Bakery-quality turnovers from four ingredients and 45 minutes. Frozen puff pastry does the hard work, puffing into hundreds of buttery, flaky layers while cherry pie filling bubbles inside.

The assembly is straightforward: cut each pastry sheet into squares, spoon filling in the center, fold into triangles, and crimp with a fork. Brushing the edges with water before folding is the step that seals them shut so the filling stays inside instead of leaking all over the baking sheet.

A quick drizzle of powdered sugar glaze while they’re still warm melts into the surface and adds a sweet, glossy finish. Serve these fresh from the oven when the pastry is at its crispiest.

Pro Tips

• Thaw the puff pastry completely but keep it cold. Warm pastry is sticky, tears easily, and won’t puff properly.
• Drain the cherry pie filling before spooning onto the pastry. Excess liquid makes the bottom soggy and prevents sealing.
• Don’t overfill. A couple tablespoons per turnover is plenty. Too much and they burst open during baking.
• Crimp the edges firmly with a fork. Loose seals pop open as the pastry puffs.

Variations

• Use apple, blueberry, or peach pie filling for different seasonal flavors.
• Add a pinch of almond extract to the cherry filling for a classic cherry-almond pairing.
• Brush the tops with an egg wash before baking for an extra golden, shiny crust.