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
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Jan SHERIDAN
I, too, have a question regarding freezing these turnovers (I don’t see that the question was answered by another person). Can they be frozen and if so, is it best they be frozen before baking or after?
Shawn
You can prepare these and then freeze before baking. Bake from frozen, but you might need to add a few minutes to the baking time. To prevent the pastry from sticking to the pan, you can line it with parchment paper or use a silicone baking sheet. Or you could also bake, let cool, wrap tightly and then freeze them. Either way will work.
Donna
Super easy. I over filled a few, but crimped the edges and did the egg white wash. Will definitely be trying other canned fruits.
Vicki Lagenour
I can’t make these fast enough! We’ve had blueberry, cherry, and Apple so far. We’re going to try the Blackberry next! These turnovers are so delicious and easily made. This recipe would also be good to let your kids experiment with baking.
Cheryl
Strawberry/Rhubarb are also really good!!
Deb
Made these today. Simple recipe. Watched the time as my oven cooks a bit hotter. No problem with them puffing. They were gone as soon as they cooled. Thanks.
William Hal Wallace
Turned out superbly! I used almond extract in the icing rather than vanilla— works better with cherries! Nice, easy to follow recipe to get great results!
Barbara
This is my 4 time making them. The one thing that makes a difference is sealing all 4 edges with egg wash than I use a fork to crimp them. I think the lower temp works very well as before I would cook them at 400-425 and they would brown to much before they were all the way done inside. I do put a little almond flavor in the frosting. I do chill my cherry filling to keep everything cold.
vera
can i freeze them after they are made.
Jess
Amazing recipe! The first time my mom made cherry turnovers she forgot the follow many steps; she followed the directions on the pastry bag from the story but for got to put down floor so it wouldn’t stick to the counter and she forget the sugar… however she isn’t the baker of the family; I’m the baker, she should have let me make them for my brothers birthday lol So I the next week followed your recipe perfectly and didn’t make the vanilla glaze but made cream cheese glaze which turned out amazing
Crystal Allen
Awesome recipe! I used parchment paper on my baking sheet. I took my puff pastry from the freezer. I thawed it in the fridge overnight. I took it out of the fridge. The dough was absolutely perfect. We had these with scrabbled eggs for dinner.
Mary K
I’m giving this five stars because I think I messed up and it’s not your fault. I use the Pepperidge Farm puff pastry and I always roll it a little bit to make it a bit larger and smoother. My turnovers were not very “puffy”. Either I shouldn’t have rolled them, or perhaps I should have baked them a bit longer? They were kind of flat and chewy.
I was thrilled though because I’m a new diabetic and I found some sugar-free cherry pie filling which to me tastes identical to the regular filling. Could it have been the filling?
Becki Fabian
I use Pepperidge Farm puff pastry sheets and also roll it out. I think the trick is to not let the pastry get too warm. If needed, put back in refrigerator for a bit before baking. Hope that helps.
Gail
Just made these. I have a small oven so I made them on two pans. While the first pan was baking I put the second pan in the freezer. Then bake it straight from the freezer when the first pan was done. What a difference most of the turnovers popped open on the first pan and none on the second pan.
Mrs Reynolds
Mine also did not puff – and yes, I rolled them just a tad, but I don’t think that should matter. I wonder if the oven should be set higher b/c puff pastry ordinarily puffs best at a temp of 400 or 425 – at least per my experience/instructions from the manufacturer.
Michelle
I recommend spraying the baking sheet with non stick cooking spray. The turnovers stuck to the pan. Great recipe. Will be making again.
Bandit's Slave
Just made these-fantastic. I didn’t use icing sugar but rather the larger raw sugar sprinkled on top. Gosh! How delicious and how easy! Just like our own Patisseries here in Montreal but cheaper and more delicious! Bravo!
Kenna Ryan
Fantastic! Made these as a holiday treat for family. I used two boxes of puff pastry and only one can of filling, so I may have underfilled mine. Otherwise followed the recipe as-written and they turned out perfectly.