These cherry turnovers with homemade puff pastry are the real deal. They are made using an easy-to-follow homemade puff pastry recipe. If you’ve ever been intimidated by making your own French puff pastry you’ll definitely want to try these! The process takes a bit of time, but it isn’t hard and your patience will reward you with buttery and flaky pastries that are to die for.
Watch our step by step video!
Old Fashioned Cherry Turnovers Using Homemade Puff Pastry
Easy Homemade Puff Pastry
Puff pastry sheets from the store are easy, but there’s just something so satisfying about making real puff pastry at home!The process of making homemade puff pastry dough it isn’t hard, but the standard way takes about 6 hours start to finish.
Ingredients in Puff Pastry Dough
Cherry Turnover Recipe with Homemade Puff Pastry (Printable Recipe)
Cherry Turnovers With Homemade Puff Pastry
- 3 1/2 cup flour
- 1 teaspoon salt
- 1 1/2 cup plus 2 tablespoons chilled butter 3 1/4 sticks, divided
- 1 cup ice water plus more as needed
- 1 can cherry pie filling
- sugar for sprinkling
- 1 egg
- 1 Tbsp. water
- Measure out 6 tablespoons of butter and place back in the refrigerator.
- Place the remaining chilled butter on a work surface, in between two pieces of waxed paper. Using a rolling pin or the heal of your hand, smash the butter into the surface until pliable, taking care not to over work the butter as it should stay chilled. Work butter into a 5-inch square. Wrap and place in refrigerator.
- Sift together flour and salt into a large mixing bowl. Dice the 6 tablespoons of chilled butter.
- Remember the 6 tablespoons of butter that you set aside? Go ahead and get that out and dice it into small cubes. Place the diced butter into the mixing bowl and, using a pastry blender, blend until the mixture is a coarse meal.
- Make a well in the center of the mixture and add the water. Use a rubber spatula to gradually blend the water with the flour mixture, mixing just until a rough, sticky dough is formed. Wrap dough in plastic wrap and refrigerate for 1 hour.
- Remove the rested dough from the refrigerator and place on a lightly floured work surface. Roll out dough into a 12-inch circle, being careful not to pull or tear the dough. Unwrap the butter square and place into the center of the circle and fold the edges of the dough over the butter, pressing to seal the edges.
- You should now have a square of butter wrapped in dough.
- Now we will begin the rolling process. The dough will be rolled out a total of 6 times.Using a rolling pin, roll the square into a 16 by 8-inch rectangle. (The dough may need to be pounded with the rolling pin several times to allow the butter to become more pliable.) Be careful not to tear the dough. Sprinkle any sticky areas with a tiny amount of flour.
- Fold the rectangle into thirds, as you would a business letter.
- Rotate the dough a quarter turn and roll into ANOTHER 16 by 8-inch rectangle.
- Fold again as you would a business letter.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes. Note: you can write a "2" on the plastic wrap with a permanent marker to help you remember that you already rolled the dough out two times.
- Return the rested dough to a lightly floured surface and repeat the process of rolling the dough into a rectangle, making business-letter folds, giving it a quarter turn and rolling and folding once more.
- Wrap the dough in plastic wrap and refrigerate for at least another 30 minutes. Note: you can write a "4" on the plastic wrap with a permanent marker to help you remember that you already rolled the dough out four times.
- Remove the dough from the refrigerator and place on a lightly floured work surface. Roll into a 16 by 8-inch rectangle and fold again like a business letter. Roll out again and fold again. You have now rolled and folded the dough a total of 6 times. Wrap and refrigerate for 1 hour.Now the pastry is ready to be rolled and used in the desired puff pastry recipe.
- Roll dough 1/4" thick and cut it (using a pizza cutter) into 5" squares. Add 1-2 tablespoons of filling in the center, then fold the square in half to form a triangle.
- Dip a finger in water and run it along the seam and press to close. Place pastries on a parchment paper lined baking sheet.Mix egg and water to create an egg wash and brush the tops of pastries using a pastry brush. Sprinkle with sugar.
- Bake @ 400 degrees for 22-25 minutes or until golden.
How many cherry turnovers does one batch of homemade puff pastry make?
This recipe will make 15-20 turnovers when rolled out 1/4″ and cut into 6″ squares.
What makes puff pastry puff?
Each time you roll out the dough and fold it into thirds it creates layers of butter. After repeating this process over and over and allowing the dough to chill, you have created quite a few layers that will expand when baking into the delicious puff pastry found at bakeries. A hot oven temperature also helps the puff pastries rise. Bake at 400 degrees.
What does the egg wash do for the homemade puff pastry?
An egg wash over a loaf or bread or batch of pastries helps the crust to brown.
Can I make puff pastry ahead of time?
This recipe will last for 2 days in the refrigerator before being rolled out a final time and baked.
What is the best Cherry Pie Filling?
I use canned in this recipe just to keep things easy, but if you’d like to make your own I have a great recipe using fresh cherries! This recipe makes enough for a pie. You can make a half batch for turnovers.
FRESH CHERRY PIE FILLING
- 4 c. fresh cherries, pitted
- 1/4 c. water
- 1 1/2 Tbsp. lemon juice
- 1/3 c. sugar
- 3 Tbsp. cornstarch
- 1/4 teaspoon almond extract
Heat cherries and all of the filling ingredients in a medium sauce pan. Bring to a boil, while stirring. Reduce heat to low and simmer, stirring frequently, until thickened (3-5 min). Allow filling to cool before pouring into pie crust.