These Super Easy Cherry Turnovers are one of the easiest desserts to make and the fastest to disappear!
A few weeks ago I took my kids into an Arby’s for lunch. It had been years since I had been in there, but I was really craving some curly fries.
After we finished our lunch, my kids begged me for one of their turnovers that they have conveniently displayed behind the counter.
Who I am to deny my kids a cherry turnover?!
After we inhaled our turnovers, I got to thinking…
These are incredible, and probably SUUUUUPER simple to make at home.
I immediately drove to the store and got the 2 ingredients I needed to make them.
All you need is a package of frozen puff pastry dough, a can of cherry pie filling (other pie fillings would work too!), and an egg white!
If you want to make the vanilla glaze that goes on top (you do, you really do), then you’ll just need some powdered sugar, milk and a tiny bit of vanilla extract!
Now, when I first made these turnovers I simply pinched the seams closed and hoped for the best.
While the turnovers opened up and lots of cherry filling came out, they still tasted amazing.
Second time around I brushed the edges of the pastry dough with egg whites, which helped to seal them closed.
That did the trick.
Then I brushed the tops with the same egg whites to give it a nice and flaky top.
While some filling my find it’s way out, I think it only adds to the appeal.
I mean… I really want another cherry turnover RIGHT NOW!!
I recommend waiting till the turnovers cool before attempting to drizzle the thick vanilla glaze on top. The warmth from the turnovers will melt it pretty quick.
These turnovers taste exactly like the ones at Arby’s and I could not be happier.
They’re light, flaky and perfectly sweet.
We had no trouble devouring these. In fact, I’m planning on making another batch of these this Fourth of July weekend.
Some with blueberry filling and some with cherry! How cute will those be?!?
You’re just a few simple ingredients away from one out of this world dessert!!
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Super Easy Cherry Turnovers
Ingredients
- 1 Puff Pastry Dough, box (found in the freezer section, thawed according to package instructions)
- 1 Cherry Pie filling, 21oz can
- 1 egg white, lightly beaten
For the Vanilla Glaze:
- 1 1/2 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375 degrees F.
- Unwrap both of the puff pastry doughs and cut into 8 squares (4 from each dough).
- Place a heaping tablespoon or two of cherry pie filling in the center of each square. Brush the edges of the squares with the egg white and fold over to enclose the pie filling.
- Bake on an un-greased baking sheet for 20 to 25 minutes, or until puff pastry is golden brown.
- Let cool on a wire rack.
To make vanilla glaze:
- Combine the powdered sugar, milk and vanilla extract in a bowl and whisk until smooth. Pour in a frosting bag or zip close bag then snip off the tip or corner to pipe on the cooled turnovers. Enjoy!
Notes
Nutrition
You may also enjoy these:
Lemon Berry Cheesecake Puff Pastries
Quick Cherry No Bake Cheesecakes
Kitchen Hacks to Organize and Make Your Kitchen Flow Better
Krista M.
My family and I LOVE THESE!! I have made so many in the past couple of months thanks to this recipe. We have been having fun trying different fillings. So far our favorite is a tie between an apple caramel and cinnamon filling and a mixed berry filling. And my 7 year old loves this recipe because he can make them himself (with parent supervision of course!)
Amy
These were really good and super easy!! I’ll be making them again and again! Thanks!!
Shawn
I’m so glad you enjoyed them Amy!
Bh
I can’t wait to try those. How would I store them if I wanted to make a few days ahead?
Lori
Very easy to make. I’m making some for my friends and relatives for Christmas this year.
Katherine
So I decided to use apple pie filling instead of the cherry, and they were absolutely delicious! My family loves them, and I will definitely be making this super easy recipe again.
Shawn
That’s great! I’m so glad you enjoyed it!
Anonymous
So good!! I like to brush egg white over the whole thing and put a drizzle granulated sugar on top
Shawn
Beautiful! I’m so glad you enjoyed it!
Theresa Kunz
Would these freeze?
Shawn
Definitely!
Betsy Wilson
Do you need to fork press the edges even when brushed with egg white?
Shawn
It probably wouldn’t hurt to do it!
Betsy
I put the cherries in blender with sprinkle of tapioca, pulsed a few times just to cut up the cherries. Will definitely make again.
eloise
I was looking for cherry cobbler recipe thanks to you, I finally found it.
Shawn
So glad you found it Eloise!
Bonnie
I was searching for a place on how to bake my turnovers. I made cherry turnovers from cherry pie filling. Thank you for helping me out.
Shawn
You’re very welcome! I’m so glad you enjoyed them!
Sandra
What can I substitute eggs with?
Shawn
You can use either milk or cream to brush the pastries instead of egg whites. 🙂
Tom
cherry pie filling is not optimal. Don’t you have a recipe using “real” cherries?
Shawn
There are real cherries in cherry pie filling… if you want to make your own pie filling you can definitely do that. Those would be called Cherry Turnovers, not SUPER EASY Cherry Turnovers though. 😉
Kristina
Elsie
Can these be made ahead the night before and then baked or do they need to be baked right away?
Shawn
I’m thinking they would be best if baked right away.
LOVE2BAKE
These look so easy!!! I’m going to try them today!!!! Whenever we go to Arby’s, my dad orders one apple and one cherry! I am going to suprise him with his favorite: cherry! I absolutely love to bake! My dad says I’m the best at it. I’m going to go to culinary school and study cooking! Maybe I’ll open a bakery when I grow up!
Thanks again for the recipe,
LOVE2BAKE
Shawn
Awesome! Hope you make it to culinary school and do many great things! Enjoy these simple turnovers!
CDHPL
I like cherries so much and thanks for this
Shawn
I’m glad you enjoyed the recipe!
Brad Whitmire
What are the dimensions of the pastry squares you cut 3×3 or 4×4?
Shawn
Either size will work!
Joshua
Very good! My wife has been asking me to make turnovers forever and when I came across this recipe I had to try.They were the BOMB! Whole family loved them!
Jen
I made these earlier this week and they were such a hit I am making them again tonight! I am trying some decorative sugar on top this time as well. I thought they were even better after having sat for an hour as well ( after cooking)
Shawn
Fun! I hope the decorating turned out well! 🙂
Kaila
Hello,
I would like to make a small portion of the glaze for my turnovers, what measurements do you recommend to make a small portion vanilla glaze! Thanks!
Shawn
You can try halving the recipe for the glaze.
Tina
Can I prepare these a few hours prior to baking? I want to make the on Christmas. I was thinking of prepping them before hand and baking them after dinner.
Shawn
If you prepare them prior to baking, just make sure you keep them covered and chilled.
Tina
Thank you. Should I cover them with plastic wrap, foil, towel?
Shawn
I would say plastic wrap.
Laurie
These are easy and delicious. I used canned cherry pie filling and added some almond extract. Thanks for sharing.
Shawn
Nice! So glad you enjoyed it!
Beth J
We have a bakery up here that makes something similar, but they use their own dough.
But, to seal the edges so that the nummy filling stays in, you can just pinch the edges together, or can do the fork method, but don’t push all the way down. They just had us make sure our hands were floured well, the edges of dough were wet, the filling didn’t gush out, and then it was pretty easy to seal just by pressing the edges of dough together.
I like that you shared an easy way to make these at home. I have been missing these since I stopped working at the bakery, and they only do 2 flavors there, so this will give more options. Thank you.
Shawn
Oh I love that tip! Thank you Beth!
Sylvia
I had some puff pasty in the freezer about to expire and some fresh cherries. I made filling with the cherries (pitted of course), 1/4 c water, 1/8 cup sugar, and 1 tbsp tapioca flour. I heated filling t ill boiling, cooled for 10 minutes and made turnovers as directed (did not use vanilla icing). I baked at 450 for about 20 minutes. A lot of filling oozed out but the effect was pleasing. Thanks for the inspiration.
Shawn
So glad you enjoyed the recipe! I’m loving that you used fresh cherries! YUM!
shawny shaw
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J Fockler
I made these for a staff breakfast at school (cherry, blueberry, and apple) and they were a big hit! 🙂 Thanks!!
Shawn
Awesome!! So glad you guys enjoyed them! 🙂
Maggie olsen
Just the best & easiest to make. Used black cherries I thickened my self, and sweetened cream cheese. Awesome.
Anna Wright
Awesome! I’m gonna mad on this cheesy recipe 🙂 Lovely
mary Jones
Thanks for these Recipe i will be trying them.
Mahtab
nice delicious meal. will try it.
juliana katuku
Very fantastic super…
very fantastic super…nice photos.
very
Esther
Thats very tasty. Wao…thanks for sharing.
Dorothy @ Crazy for Crust
OMG. I haven’t had those fries in YEARS and now I want a whole bag, so thanks. 😉 Love the turnovers, they’re beautiful!
Shawn
I know, those fries… so good! Just like these turnovers!! 🙂
NJ-Cook4You
That’s easy but very tasty. Thanks for sharing. I love your blog
Greets
NJ-Cook4You
Shawn
Thanks NJ! 🙂
Terra Burroughs
If you can’t run to the store to get the puff pastry use 1c flour, 1/4t of salt, 10 tablespoons cold butter. Add the salt to the flour. Cut in the butter until they are informed @ pea size. Make a well and pour in 1/3c of ice cold water. Dough will be crumbly. Flour your work surface and roll into @ 10″ square (you will see butter in the dough) fold the bottom up @ 1/3 then fold the top over the bottom. Rotate 1/4 and repeat 7 times. Cover and refrigerate 1hr.
Shawn
Fantastic! Thanks for the recipe!
Hayley @ The Domestic Rebel
These look fabulous!
Shawn
Thanks Hayley! 🙂
Judy G
I had to have a turnover and fast! I found your recipe and in about 30 minutes I was a happy girl. So, so easy and delicious. Glad another Utah girl likes her turnovers!! Thanks!!
Shawn
Yay!! I’m so glad you enjoyed these Judy! 🙂
Abby
Do you roll the dough?