Cherry Turnovers With Homemade Puff Pastry

Don't let homemade puff pastry intimidate you! The process is simply a matter of rolling, folding, and chilling the dough. You don't need special equipment, and you can work through the steps gradually throughout the day.

These homemade cherry turnovers are wonderful for breakfast, brunch, dessert, holidays, or whenever you're craving a bakery-style cherry pastry at home.

Why You'll Love This Recipe

• Flaky and buttery: Homemade puff pastry creates delicate, crisp layers that puff beautifully in the oven.
• Easy cherry filling: Cherry pie filling makes these turnovers simple to assemble while still giving them plenty of sweet cherry flavor.
• Made from scratch: The homemade pastry makes these cherry turnovers extra special and gives them that bakery-style texture.
• Make them ahead: The puff pastry dough can be prepared ahead of time and kept chilled until you're ready to use it.
• Perfect for brunch or dessert: These pretty pastries are perfect for holidays, brunches, showers, parties, and weekend baking.
• Use the pastry for other recipes: Once you've made homemade puff pastry, you can use it for all kinds of sweet and savory pastries.

What Others Are Saying

This recipe is delicious! I added a very thin zig-zag layer of powdered sugar frosting and it really sweetened it up---Janae

Tips and Tricks

• Keep the butter cold. Cold butter is essential for creating flaky layers. If the butter becomes soft while you're working with the dough, put everything back in the refrigerator before continuing.
• Don't rush the chilling time. Chilling keeps the butter firm and allows the dough to relax, making it easier to roll and fold.
• Don't overwork the dough. Mix the initial dough just until it comes together. Overworking it can make the pastry tougher.
• Use only a little flour when rolling. A lightly floured surface keeps the dough from sticking without incorporating too much extra flour.
• Don't overfill the turnovers. Too much cherry filling can make the pastries difficult to seal and can cause the filling to leak during baking.
• Seal the edges well. Run a little water along the edges before folding and press firmly to seal the turnovers.
• Keep the finished pastries cold before baking. If the pastry becomes warm while you're assembling the turnovers, refrigerate the baking sheet for a few minutes before placing it in the oven.
• Bake in a fully preheated oven. Puff pastry needs a hot oven to create the steam that separates the layers and gives the turnovers their beautiful rise.

What Is Puff Pastry?

Puff pastry is a laminated dough made by layering butter between sheets of dough. The dough is repeatedly rolled and folded, creating many thin layers of butter and pastry.

When the pastry is baked, the water in the butter turns to steam. The steam pushes the layers apart, creating the flaky, crisp texture that makes puff pastry so delicious.

The process may sound complicated, but it really comes down to roll, fold, chill, and repeat.

Ingredients

• All-purpose flour: Forms the base of the puff pastry dough.
• Salt: Enhances the flavor of the pastry.
• Butter: Creates the flaky layers. Keep it cold throughout the process.
• Ice water: Brings the dough together while keeping it cold.
• Cherry pie filling: Provides the sweet cherry center. You can use store-bought or homemade cherry filling.
• Egg: Used to make an egg wash that gives the turnovers a beautiful golden finish.
• Water: Thins the egg for brushing over the pastry.
• Sugar: Adds a little sweetness and crunch to the tops. You can use regular or coarse sugar. I use whatever I have on hand.

See the recipe card below for exact measurements and complete recipe instructions.

How to Make Homemade Puff Pastry

Homemade puff pastry takes some time, but most of that time is hands-off chilling. The rolling and folding process is what creates the flaky layers.

Step 1: Prepare the butter. Measure the butter according to the recipe. Place the portion that will be incorporated into the dough in the refrigerator. Place the remaining butter between sheets of wax paper and gently pound and shape it into a square. Refrigerate until firm.

Step 2: Make the dough. Combine the flour and salt in a large mixing bowl. Cut the chilled butter into the flour mixture until it resembles coarse crumbs.

Step 3: Add the water. Make a well in the center and gradually add the ice water. Mix with a rubber spatula just until a rough dough forms. Do not overmix. Wrap the dough and refrigerate for 1 hour.

Step 4: Enclose the butter. Roll the chilled dough into a large circle. Place the chilled butter square in the center and fold the dough over it, pressing the seams together so the butter is completely enclosed.

Step 5: Roll the dough. Roll the dough into a long rectangle. If the butter is very firm, gently pound the dough with your rolling pin to help soften it enough to roll without tearing.

Step 6: Fold the dough. Fold the rectangle into thirds, like folding a letter. Rotate the dough a quarter turn.

Step 7: Roll and fold again. Roll the dough into another rectangle and fold it into thirds again. Wrap the dough and refrigerate for 30 minutes.

Step 8: Repeat the process. Continue rolling and folding until you've completed six total rolls and folds, chilling the dough as needed between rounds.

Step 9: Chill the finished dough. Wrap the completed puff pastry and refrigerate it for at least 1 hour before making the turnovers.

How to Make Cherry Turnovers

Once the puff pastry is ready, the turnovers are quick to assemble.

Step 1: Roll out the pastry. Place the chilled puff pastry on a lightly floured surface and roll it to about ¼-inch thick.

Step 2: Cut the pastry into squares. Use a pizza cutter or sharp knife to cut the dough into squares. Larger squares will make larger turnovers, while smaller squares can be used for mini turnovers.

Step 3: Add the cherry filling. Place a small amount of cherry pie filling in the center of each pastry square. Leave plenty of room around the edges for sealing.

Step 4: Fold the turnovers. Fold each square diagonally to create a triangle. Lightly moisten the edges with water and press firmly to seal.

Step 5: Transfer to a baking sheet. Place the turnovers on a parchment-lined baking sheet, leaving space between each one.

Step 6: Brush with egg wash. Whisk the egg with water and brush it over the tops of the turnovers. Sprinkle with coarse sugar.

Step 7: Bake. Bake at 400°F for about 22–25 minutes, or until the turnovers are puffed and golden brown.

Step 8: Cool slightly. Let the turnovers cool on the baking sheet for several minutes before transferring them to a cooling rack. The cherry filling will be extremely hot straight from the oven.

Cherry Turnover Variations

Once you've made these homemade turnovers, it's easy to switch up the filling.

Try apple, peach, lemon raspberry, or blueberry filling for a different flavor combination. A thick filling works best because it is less likely to run out of the pastry while baking. You can also use the homemade puff pastry for savory turnovers filled with cheese, vegetables, or seasoned meat.

How to Serve Cherry Turnovers

Cherry turnovers are delicious warm or at room temperature. For a bakery-style finish, dust the cooled turnovers with powdered sugar or drizzle them with a simple vanilla glaze.

Frequently Asked Questions

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