Quick Cherry Turnovers

Three ingredients, 30 minutes, and you’ve got warm cherry turnovers with a flaky crust and a sweet glaze drizzled on top. This is the kind of shortcut recipe that actually delivers.

Crescent roll dough does all the pastry work. Each triangle gets two spoonfuls of cherry pie filling, then folds over and gets crimped shut with a fork. The sealed edges puff up golden and crispy while the filling stays jammy inside.

The powdered sugar glaze is just sugar and water, nothing more. Drizzle it on while the turnovers are still warm so it sets into a thin, glossy coat. It adds sweetness without making them heavy.

Chef Tips

• Seal the edges firmly with a fork. Cherry filling bubbles as it bakes and will leak through any gaps.
• Don’t overfill. Two spoonfuls is plenty. More than that and the dough can’t close properly.
• Place turnovers on parchment-lined baking sheets. If any filling escapes, cleanup is painless.

Variations

• Swap cherry for blueberry or apple pie filling for a different fruit turnover.
• Add a pinch of cinnamon to the filling before folding for a warm spice note.
• Replace the water in the glaze with a splash of almond extract for a cherry-almond flavor pairing.