Cherry Turnovers Easy (Print Version)
# Ingredients:
→ Pastry
01 -
1 cup cherry pie filling (fresh or canned)
02 -
1 pack of puff pastry (2 sheets), thawed
→ Egg Wash
03 -
1 tablespoon milk
04 -
1 large egg
→ Vanilla Glaze
05 -
2-3 tablespoons milk
06 -
1 teaspoon vanilla extract
07 -
1 cup powdered sugar
→ Optional Garnish
08 -
A sprinkle of powdered sugar for dusting
# Instructions:
01 -
Set your oven to heat up to 400°F (200°C). Grab a baking sheet and line it with a silicone mat or parchment paper.
02 -
Lay out the thawed puff pastry sheets on a floured countertop. If you spot any cracks, press them together gently. You might want to lightly roll each one to smooth out any folds.
03 -
With a sharp knife or a pizza cutter, slice each pastry sheet into four squares. This should leave you with eight total pieces.
04 -
Spoon about 1-2 tablespoons of cherry filling onto one side of every square, arranging it diagonally and making sure to leave about half an inch of space at the edges. Be mindful not to overfill, as it could spill out while baking.
05 -
Fold the square in half diagonally to form a triangle around the filling. Pinch the edges closed by pressing firmly, then use the back of a fork to crimp and lock the edges together.
06 -
In a tiny bowl, whisk the egg together with the tablespoon of milk until mixed evenly.
07 -
Brush a light coating of the egg wash on top of every turnover. This will help them turn golden and shiny after baking. If you'd like, cut a tiny slit on the top of each for steam.
08 -
Place the turnovers on the baking sheet, keeping a couple of inches of space between them. Bake for 15 to 20 minutes, or until they're puffed up and golden-colored.
09 -
Take the turnovers out of the oven and let them sit right on the baking sheet for about 5-10 minutes. Then move them to a cooling rack for a few moments more.
10 -
As the turnovers cool, mix together the powdered sugar, milk, and vanilla in another bowl. Stir until smooth. If needed, thin it out by adding a bit more milk.
11 -
Drizzle the glaze on top of the turnovers with a spoon, or transfer it to a small plastic bag, snip a corner, and pipe it on.
12 -
Let the icing harden for a few minutes, then enjoy warm or at room temp. Dusting with powdered sugar just before serving is a nice extra touch.
# Notes:
01 -
Make sure your puff pastry is cold but not frozen when you start handling it.
02 -
You’re free to swap the cherry filling with any fruit filling you like.
03 -
If the turnovers brown too quickly, cover them loosely with foil.
04 -
They’re best eaten the same day, but you can store them in a sealed container for up to two days.