Welcome to the world of irresistible Cherry Turnovers Recipe! As someone who's spent countless hours perfecting this beloved pastry, I'm thrilled to share my foolproof recipe that guarantees golden, flaky cherry turnovers recipe every single time. These delightful pastries combine buttery puff pastry with sweet-tart cherry filling, creating a dessert that's both elegant and comforting.
Whether you're a seasoned baker or just starting your culinary journey, these cherry turnovers recipe will become your go-to recipe for impressing family and guests. The beauty of cherry turnovers lies in their versatility; they're perfect for breakfast, dessert, or afternoon tea, making them an essential addition to any baker's repertoire.
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What sets these cherry turnovers recipe apart from ordinary pastries is the perfect balance of technique and flavor that I've refined over years of baking. Unlike store-bought versions, these homemade cherry turnovers feature a genuinely flaky puff pastry exterior that shatters delicately with each bite, revealing a luscious cherry filling that's neither too sweet nor too tart. The secret lies in using high-quality ingredients and understanding the science behind creating the perfect cherry turnovers recipe.
This recipe eliminates the common pitfalls that plague many cherry turnovers recipe; soggy bottoms, overly sweet filling, or tough pastry. By following my tried-and-tested method, you'll create cherry turnovers that rival those from the finest bakeries, with a professional appearance and restaurant-quality taste that will have everyone asking for your secret.
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Ingredients
- Frozen puff pastry sheets
- Fresh or frozen cherries
- Granulated sugar
- Cornstarch
- Vanilla extract
- Lemon juice
- Butter
- Egg
- Powdered sugar
- Milk
- Almond extract
- Salt
See recipe card for quantities.
Instructions
Prepare the Cherry Filling
- Combine cherries, granulated sugar, cornstarch, vanilla extract, and lemon juice in a saucepan
- Cook over medium heat until mixture thickens and cherries release their juices
- Remove from heat and let cool completely before assembling
Assemble the Turnovers
- Roll out thawed puff pastry and cut into squares
- Place cherry filling in center of each square, leaving borders for sealing
- Fold pastry diagonally, press edges with fork to seal, and brush with beaten egg
Bake to Golden Perfection
- Arrange sealed turnovers on parchment-lined baking sheet
- Bake at 400°F for 15-20 minutes until golden brown and puffed
- Cool slightly before drizzling with powdered sugar glaze
- Prepare the Cherry Filling: Simmering cherries into a thick filling
- Assemble the Turnovers: Assembling the turnovers with cherry filling before baking
- Bake to Golden Perfection: Golden baked turnovers fresh out of the oven
Equipment For Cherry Turnovers Recipe
- Large mixing bowls
- Rolling pin
- Sharp knife or pastry cutter
- Baking sheets
- Parchment paper
- Pastry brush
- Small saucepan
- Fork for sealing edges
Expert Cooking Tips
- Always keep puff pastry cold while working to maintain flaky layers
- Don't overfill cherry turnovers to prevent bursting during baking
- Use cornstarch to thicken cherry filling and prevent soggy bottoms
- Score decorative vents on top to allow steam to escape
- Brush with egg wash for beautiful golden color
- Let cherry turnovers cool on wire rack to maintain crispiness
Recipe Variations
- Apple Cherry Turnovers: Mix diced apples with cherries for complex flavor
- Chocolate Cherry Turnovers: Add mini chocolate chips to filling
- Cream Cheese Cherry Turnovers: Spread softened cream cheese before adding cherries
- Glazed Cherry Turnovers: Top with vanilla, almond, or lemon glaze
- Mini Cherry Turnovers: Cut smaller squares for bite-sized treats
- Air Fryer Cherry Turnovers: Cook at 375°F for 8-10 minutes
Storage
- Store cooled cherry turnovers in airtight container at room temperature for 2 days
- Refrigerate for up to 5 days in sealed container
- Freeze unbaked turnovers for up to 3 months
- Reheat in 350°F oven for 5-7 minutes to restore crispiness
- Avoid microwave reheating as it makes pastry soggy
Grandma's Secret That Changed Everything
The game-changing secret my grandmother taught me about cherry turnovers is to always drain excess liquid from your filling and add a pinch of almond extract. This simple technique prevents soggy pastry while enhancing the cherry flavor exponentially. She would also brush the inside corners of the pastry with beaten egg white before sealing, creating an invisible barrier that kept the cherry turnovers recipe perfectly crisp.
Another revelation was her method of chilling assembled turnovers for 15 minutes before baking. This extra step allows the puff pastry to firm up, resulting in more dramatic puffing and better layer separation. These small but crucial details transform ordinary cherry turnovers recipe into extraordinary pastries that people remember long after the last bite.
FAQ
How to prevent soggy bottoms in cherry turnovers?
To prevent soggy bottoms in your cherry turnovers, always drain excess liquid from your cherry filling and add cornstarch as a thickening agent. Pre-bake the bottom pastry for 5 minutes before adding filling, use a lower oven rack position, and ensure your cherry turnovers recipe are completely cooled on a wire rack to maintain crispiness throughout.
What are the ingredients in Arby's cherry turnover?
Arby's cherry turnovers typically contain puff pastry, cherry filling with high fructose corn syrup, modified corn starch, natural flavors, and preservatives. However, homemade cherry turnovers recipe use fresher ingredients like real cherries, pure vanilla extract, and butter, resulting in superior flavor and texture compared to commercial versions available at fast-food restaurants.
Can you use pie filling for turnovers?
Yes, you can absolutely use store-bought cherry pie filling for cherry turnovers, though homemade filling offers better flavor control. When using canned pie filling, drain excess syrup and add cornstarch if needed to thicken. The consistency should be thick enough to stay contained within your cherry turnovers during baking without creating soggy pastry.
What pastry do you use for cherry pie?
For cherry pie, traditional pie crust made with flour, butter, and water is most common, though some bakers prefer puff pastry for a flakier texture. However, cherry turnovers specifically work best with puff pastry due to its laminated layers that create the signature light, crispy exterior that perfectly complements the sweet cherry filling inside.
Your Next Baking Adventures Await
Now that you've mastered these incredible cherry turnovers recipe, you're ready to explore more delicious pastry adventures that will expand your baking repertoire. These cherry turnovers represent just the beginning of what's possible when you combine quality ingredients with proven techniques and a passion for creating memorable treats.
Consider trying our Irresistible Hand Pies Recipe next, which uses similar pastry techniques but with savory fillings that make perfect appetizers or light meals. Then challenge yourself with our Secrets to Perfect Apple Pie Bread Recipe, where you'll discover how to transform classic pie flavors into a tender, aromatic quick bread. Both recipes build upon the skills you've developed making these cherry turnovers, ensuring your continued success in the kitchen while delighting everyone who tastes your homemade creations.
From my kitchen, with heart.
Megan Riley ❤️
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Pairing
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Cherry Turnovers
Equipment
- 1 Large mixing bowl
- 1 Rolling pin
- 1 Sharp knife Or pastry cutter
- 1 Baking sheet
- 1 Parchment paper
- 1 Pastry brush For egg wash and sealing
- 1 Small saucepan For cooking the cherry filling
- 1 Fork For sealing pastry edges
Ingredients
- 2 sheets Puff pastry Frozen, thawed
- 2 cups Cherries Fresh or frozen
- 0.5 cup Granulated sugar
- 1 tablespoon Cornstarch For thickening
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice Fresh
- 1 tablespoon Butter
- 1 Egg Beaten, for egg wash
- 0.5 cup Powdered sugar For glaze
- 1 tablespoon Milk For glaze
- 0.25 teaspoon Almond extract Optional, for flavor boost
- Salt Pinch, optional
Instructions
- Cook cherry filling
- Cool completely
- Roll out pastry
- Cut into squares
- Add filling to center
- Fold & seal edges
- Brush with egg wash
- Bake at 400°F for 20 min
- Cool slightly
- Drizzle with glaze
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