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Quick and Easy Cherry Turnovers

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In honor of National Cherry Pie Day, I decided to share one of my favorite quick and easy desserts, cherry turnovers. (A turnover is a folded pie, isn’t it?…Okay, I am stretching the occasion to fit what I have already made). What makes them super easy is that I use frozen puff pastry dough and canned fruit pie filling…um..yes, I cheat.

In my own defense, this method reminds me of my childhood. My paternal grandmother would buy Pillsbury’s cherry turnover kits in a box; they were found in the refrigerator section of the grocery store. She used to have me help assemble them. My favorite part though was getting to drizzle on the icing out of the little container and make squiggly lines over the cooled pastries.

I used a “double the cherries” cherry pie filling, but any fruit pie filling would work. I do suggest using filling that are mostly fruit as opposed to mostly filler. You can use other canned fillings like Nutella, minced meat, or peanut butter and marshmallow fluff. Of course, you can also take some extra time and make your own filling using fresh or frozen fruit, custards, etc.

I did not roll my puff pastry thinner and only made eight turnovers using a package of puff pastry dough. You could have a thinner crust and more turnovers by rolling the dough into a 12-inch (or maybe even 16-inch) square. You would have 18 (or maybe 24) turnovers instead of just eight. I just happen to like the thicker puff pastry crust.


 

Recipe: Fruit Turnovers

Ingredients

  1. 1 box frozen puff pastry
  2. 1 can extra cherry pie filing
  3. 1 egg, beaten and mixed with 1 Tbsp. water
  4. Granulated sugar
  5. Powdered sugar
  6. Milk

Instructions

  1. Thaw puff pastry and keep refrigerated.
  2. Preheat oven to 400 degrees F.
  3. Cut one puff pastry sheet into 4 even squares while other sheet is in the refrigerator.
  4. Fill with spoonful of pie filling near the center of the square, but slightly to one side.
  5. Brush edges of square half with filling on it with egg wash mixture.
  6. Fold other half of pastry square over filling to form a triangle and seal at edges by pressing lightly with fingers.
  7. Cut a couple of slits in top of pastry or prick it with a fork if you do not want it to puff up much or leave whole if you would like it to really puff.
  8. Place on lined baking sheet and put in refrigerator while you repeat the above steps with the second sheet of puff pastry.
  9. Remove all from the refrigerator after the last ones have been in for a few minutes and lightly brush tops with egg wash.
  10. Sprinkle with granulated sugar (optional).
  11. Bake about 25-30 minutes or until golden brown.
  12. After they have cooled some, mix about 1/3 c. confectioner’s sugar and a few drops of milk to make a loose icing. Place in a small plastic storage bag or disposable pastry bag. Clip of end or corner with scissors and drizzle icing over turnovers (also optional).
  13. You may want to do either the granulated sugar on top or the icing…of course, both is also an option.

Copyright © 2012.
Recipe by Paula, A Simple Home Cook.

Enjoy!

Comments

  1. I haven’t tasted these yet but only assembled and froze them unbaked for later. What I did want to mention is that you will have cherry pie filling left over. I tried to use more than I should in each turnover and had a difficult time folding and sealing each. I’m sure they will each burst open and leak during baking but they still should be delicious. I will drizzle with icing once baked. I made as per the instructions and didn’t roll out the dough so I got 8 turnovers per package. Next time I will roll the dough to yield more turnovers and possibly use the entire can of pie filling.

  2. I was looking online for what temperature I should cook cherry turnovers on and came across this quick and easy recipe. It was just what I needed. I did not roll out the puff pastry and made eight turnovers. I did half sugar and half icing and my husband liked them both. Thanks for this recipe!!!

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