By Amanda Luchtel
TheKitchn.com
Cherry turnovers are the kind of breakfast treat that makes slow mornings feel special—crisp, flaky puff pastry wrapped around a gooey, sweet-tart cherry filling and finished with a glossy glaze.
When I was growing up, my mom would make us frozen cherry turnovers on special occasions, and after developing countless cherry recipes I’ve perfected yet another cherry delight. This version hits the perfect balance of flavor, ease, and morning-bite appeal. Using store‑bought frozen puff pastry keeps it simple, and making the filling the night before makes the process even easier.
Perfect for brunch or a leisurely weekend breakfast, these turnovers deliver sweet-tart cherries in every flaky bite—and if you want to go all-in, you can make puff pastry from scratch.
Why You’ll Love Them
- Flaky, buttery puff pastry from the freezer meets a homemade sweet-tart cherry filling that tastes as if it came from a bakery—without the extra fuss.
- The cherry filling is perfectly thickened and jammy, so every bite bursts with fruit flavor and just the right amount of sweetness.
- A simple glaze adds a glossy, irresistible finish, making these turnovers as pretty as they are delicious.
Key Ingredients in Cherry Turnovers
- Frozen sweet cherries: The star of the filling, cherries bring that perfect sweet-tart pop in every bite. Frozen are convenient year-round and retain flavor better than out-of-season fresh fruit.
- Puff pastry: Flaky, buttery layers are non-negotiable here. Store-bought sheets save time, but if you want extra bragging rights, our recipe for homemade puff pastry is worth the effort.
- Lemon juice and zest: Brightens the cherry filling and balances sweetness.
- Cornstarch: Just the right amount thickens the cherry juices into a jammy, spoonable filling without turning it gummy. Mix it with lemon juice first to prevent clumps.
- Egg wash: Gives the turnovers a deep golden color and a slight sheen.
- Powdered sugar glaze: Adds a sweet finish and makes these turnovers feel extra special. I designed the glaze to be a little thick so it sets quickly.
- Ginger or almond extract: Tiny optional touches that elevate the filling—ginger adds warmth, and almond extract adds a nutty, aromatic note.
Helpful Swaps
- Frozen sweet cherries can be substituted with a combination of frozen sweet and tart cherries.
- For a lemon-ginger flavor variation, omit the almond extract and add 1 teaspoon finely grated peeled ginger with the lemon zest in Step 1.
- For a tangy version of the glaze, substitute the water and lemon juice with 1 1/2 tablespoons sour cream or plain Greek yogurt. (Mash and stir the mixture together as directed, trying as best you can not to add any additional liquid. I promise it will come together!) This glaze takes about 15 minutes to set.
Storage and Make-ahead Tips
- The filling can be made up to one day in advance.
- The assembled turnovers can be frozen on the baking sheet without the egg wash until solid. Transfer to an airtight container and freeze for up to two months. When ready to bake, transfer the turnovers to a parchment paper-lined rimmed baking sheet and let thaw in the refrigerator for two hours before brushing with the egg wash and baking.
- While turnovers are best enjoyed the day they’re baked, you can store leftovers in an airtight container at room temperature for up to two days. If you are planning on having leftovers, it’s better to freeze the turnovers unbaked and then bake them off individually.
Cherry Turnovers
Makes 8 turnovers
For the turnovers:
- 1 (16- to 17-ounce) package frozen puff pastry, thawed according to package directions
- 12 ounces frozen sweet cherries (about 2 1/2 cups)
- 1/2 cup granulated sugar
- 1/2 teaspoon finely grated lemon zest (1/2 medium lemon)
- 2 tablespoons freshly squeezed lemon juice (1 medium lemon)
- 5 teaspoons cornstarch
- 1/4 teaspoon almond extract (optional)
- 1 large egg
- 1 tablespoon water
- All-purpose flour, for dusting
For the glaze:
- 2/3 cup powdered sugar
- 2 1/2 teaspoons water or milk
- 1/2 teaspoon freshly squeezed lemon juice
- 1 pinch kosher salt
Make the filling:
Cook 12 ounces frozen sweet cherries, 1/2 cup granulated sugar, and 1/2 teaspoon finely grated lemon zest in a medium saucepan over medium heat, covered but stirring occasionally, until the cherries are thawed and the sugar is dissolved, about 12 minutes.
Using the back of a wooden spoon or potato masher, gently press on the cherries so they are flat but not completely smashed or broken apart.
Increase the heat to medium-high and bring to a simmer. Cook uncovered until the mixture reduces to about 1 1/4 cups, 1 to 3 minutes.
Whisk 2 tablespoons lemon juice and 5 teaspoons cornstarch together in a small bowl until the cornstarch is suspended. Add the cornstarch mixture to the cherries and cook, stirring often, until the juices thicken and a flexible spatula leaves a trail when dragged along the bottom of the saucepan, about 1 minute.
Turn off the heat. Stir in 1/4 teaspoon almond extract if desired. Transfer the mixture to a bowl. Refrigerate until completely cooled into a jam-like consistency, about 1 1/2 hours.
Assemble and bake the turnovers:
Line a rimmed baking sheet with parchment paper. Beat one large egg and 1 tablespoon water together in a small bowl.
Sprinkle your work surface lightly with all-purpose flour. Unfold one sheet of the thawed puff pastry on the work surface (if your puff pastry comes in one sheet, cut it in half crosswise first). Roll out into a 10-inch square and cut into four (5-inch) squares. Repeat with the remaining sheet of puff pastry.
Place 2 tablespoons of the filling in the middle of each square (you may have a little filling leftover). Brush the edges of each square lightly with the egg wash (reserve the remaining egg wash). Fold each pastry in half to form a triangle. Lightly press down with your fingers, working from the center out, to press out any air pockets. Using a fork, crimp the edges of the dough to seal.
Transfer the turnovers to the baking sheet, spacing them evenly apart. Cut three (1/2-inch) slits through the top of each turnover (do not cut through to the bottom). Refrigerate for at least 15 minutes. Meanwhile, heat the oven to 400 degrees F.
Brush each turnover with a thin layer of the remaining egg wash. Bake until deep golden brown, rotating the baking sheet halfway through, 20 to 25 minutes total. Transfer the turnovers to a wire rack and let cool for at least 30 minutes before glazing.
Prepare the glaze:
Mash and stir 2/3 cup powdered sugar, 2 1/2 teaspoons water, 1/2 teaspoon lemon juice, and 1 pinch kosher salt together in a small bowl with a small flexible spatula until smooth (try to avoid adding more liquid, I promise it will come together!). Drizzle evenly over the turnovers. Let sit until the glaze is set, about 5 minutes.
Amanda Luchtel is a contributing writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.
Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to features@epochtimes.nyc.
