Cherry Turnovers
Flaky, golden cherry turnovers made with puff pastry and sweet-tart homemade cherry filling.
Print Pin Servings: 8 turnovers
Calories: 310kcal
Cost: $8 – $10
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
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 90g | Calories: 310kcal | Carbohydrates: 36g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 30mg | Sodium: 180mg | Potassium: 90mg | Fiber: 1g | Sugar: 16g | Vitamin A: 350IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg