Homemade Cherry Puff Turnovers

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Golden, flaky, and filled with rich cherry goodness—Homemade Cherry Puff Turnovers are the kind of treat that stops you in your tracks. Whether you’re planning a cozy brunch, a picnic dessert, or simply looking for something easy yet irresistible to bake, these cherry-filled delights deliver with minimal effort and maximum reward. Each bite is a contrast of buttery crunch and tart-sweet cherry filling, wrapped in a crisp puff pastry shell and dusted with snowy powdered sugar.

These turnovers are a nostalgic nod to bakery counters, but they’re wildly easy to make at home using store-bought puff pastry. No rolling pins or fancy tools—just a few simple steps and a little oven magic. Perfect for holiday mornings, Valentine’s treats, or an anytime dessert, these pastries taste like you’ve spent hours baking when you’ve only spent minutes assembling.

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What Kind of Puff Pastry Should I Use?

For the flakiest, most reliable result, I recommend using all-butter frozen puff pastry sheets. Brands like Dufour offer rich flavor, but any quality puff pastry will work. Just make sure to thaw it in the refrigerator (not at room temp) to keep the layers cold and intact.

If you’re feeling extra ambitious, you can make your own puff pastry—but store-bought truly shines in this recipe, making these turnovers weeknight-friendly and no-stress.

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Ingredients for the Homemade Cherry Puff Turnovers

• Puff Pastry Sheets: The buttery, flaky foundation of the turnover. Make sure it’s cold when working with it.
• Cherry Pie Filling: Adds the vibrant flavor and color—go for a high-quality or homemade version if you can.
• Egg Wash: Just one egg whisked with a splash of water helps give that golden, glossy finish.
• Powdered Sugar: A light dusting for a beautiful, sweet finish that mimics bakery style.
• Optional: Almond Extract: A splash mixed into the cherry filling enhances the fruit with a subtle nutty aroma.

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How To Make the Homemade Cherry Puff Turnovers

Step 1: Preheat and Prep Your Tools

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly dust your surface with flour to prevent sticking when handling the pastry.

Step 2: Roll and Cut the Puff Pastry

Unfold your thawed (but still cold) puff pastry sheet on the floured surface. Gently roll it out just enough to even out the creases. Cut the sheet into equal squares—usually 4 to 6 squares per sheet depending on the size you want.

Step 3: Add the Cherry Filling

Spoon about 1 to 1½ tablespoons of cherry pie filling into the center of each square. Be careful not to overfill—you want to leave a border so the pastry can seal properly.

Step 4: Fold and Seal the Edges

Fold each square into a triangle by bringing one corner to the opposite corner. Press the edges together gently, then crimp with a fork to seal them completely. If the pastry is too warm, pop it back in the fridge for 10 minutes before baking.

Step 5: Brush with Egg Wash

Place the turnovers on your prepared baking sheet. Whisk together an egg with a splash of water and brush the tops of each turnover with the egg wash. This gives them a beautiful golden finish.

Step 6: Bake Until Golden and Flaky

Bake the turnovers for 18 to 22 minutes, or until they are puffed up and deep golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 7: Dust and Serve

Once they’ve cooled slightly, dust generously with powdered sugar. Serve warm or at room temperature—either way, they’re absolutely delicious.

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How to Serve and Store Homemade Cherry Puff Turnovers

These cherry puff turnovers are best served warm, just after baking when the pastry is at its flakiest and the cherry filling is still a little gooey. They’re fantastic on their own but also pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an elevated dessert.

If you’re making them ahead, let the turnovers cool completely, then store them in an airtight container at room temperature for up to 2 days. To re-crisp them, simply pop them in a 350°F oven for about 5 minutes. For longer storage, freeze the baked turnovers and reheat in the oven straight from frozen.

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Frequently Asked Questions

What’s the best way to keep the pastry from getting soggy?

Avoid overfilling, and make sure to seal the edges tightly. Baking on parchment paper also helps wick away moisture.

Can I use fresh cherries instead of pie filling?

Yes, but you’ll want to cook them down first with some sugar and cornstarch until thickened to mimic the texture of pie filling.

Do I have to use egg wash?

While not strictly necessary, egg wash gives the turnovers a golden, glossy look that makes them visually appealing and a bit more crisp.

How do I keep puff pastry from getting too soft when working?

Keep it cold! If the dough starts to feel too warm or sticky, place it back in the fridge for 10 minutes before continuing.

Can I make these ahead of time?

Absolutely! Assemble the turnovers, freeze them unbaked on a tray, then transfer to a bag. Bake straight from frozen, adding a few minutes to the baking time.

What else can I fill them with?

These turnovers are endlessly versatile. Try apple, blueberry, Nutella-banana, or even cream cheese for a twist!

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Want More Fruit Dessert Ideas?

If you’re loving the flaky fruit-filled magic of these Homemade Cherry Puff Turnovers, you’ll definitely want to try some of these other sweet treats from the blog:

• Strawberry Puff Pastry Hearts for a romantic and fruity twist with a similar flaky base.
• Blueberry Swirl Yogurt Bites if you’re looking for a refreshing and bite-sized berry option.
• Strawberry Cheesecake Cupcakes that blend rich creaminess with fruity brightness.
• Maraschino Cherry Chocolate Chip Cookies for a chewy, chocolatey cherry indulgence.
• Strawberry Cheesecake Stuffed Donut Holes when you want something handheld and creamy.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life with Nina on Pinterest

And let me know in the comments how yours turned out! Did you add a splash of almond extract? Maybe drizzle chocolate on top?

I love seeing your takes on these recipes. Questions and tweaks are always welcome—let’s make dessert even better together.

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