Description
Delightful Cherry Turnovers made with flaky puff pastry filled with a sweet cherry filling, baked to golden perfection and topped with a smooth almond glaze. Perfect as a dessert or a sweet snack that combines tender fruit and buttery pastry in every bite.
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
Glaze
- 1 ¼ cups powdered sugar
- 1 to 2 tablespoons milk
- ¼ teaspoon almond extract (or ½ teaspoon vanilla extract)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking and set aside.
- Mix Cherry Filling: In a large mixing bowl, combine the cherry pie filling, light brown sugar, cornstarch, and almond extract. Stir until everything is well mixed and the cornstarch is fully dissolved, ensuring the filling thickens properly during baking. Set aside.
- Prepare Puff Pastry Squares: On a lightly floured surface, gently roll out one sheet of thawed puff pastry. Cut it into six 4×4 inch squares. Place these squares evenly spaced on one of the prepared baking sheets. Repeat this process with the second pastry sheet on the other baking sheet.
- Fill and Fold the Pastry: Spoon 2 tablespoons of the cherry filling onto the center of each pastry square. Fold each square diagonally to form a triangle, carefully sealing the edges using the tines of a fork to prevent filling leakage during baking.
- Egg Wash: Beat the egg in a small bowl and lightly brush the tops of each turnover. This helps create a golden, glossy finish once baked.
- Bake: Place the baking sheets in the preheated oven and bake the turnovers for 20 to 22 minutes or until they are golden-brown and puffy. Remove from oven and allow them to cool on the sheets.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, milk, and almond extract (or vanilla extract) until smooth and well combined.
- Glaze and Serve: Once the turnovers have cooled, drizzle the glaze evenly over each one. Allow the glaze to set before serving. Enjoy your freshly baked cherry turnovers!
Notes
- Make sure to seal the pastry edges tightly to prevent the cherry filling from leaking out during baking.
- For an extra glossy finish, you can apply a second egg wash after placing the filling before folding.
- If puff pastry dough is frozen, ensure it is fully thawed in the refrigerator before rolling to prevent tearing.
- You can swap almond extract for vanilla extract according to your flavor preference.
- Cherry pie filling can be substituted with other fruit fillings, adjusting sugar to taste.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
