Easy Cherry Turnovers with Puff Pastry: Baked or Air Fried Perfection
Cherry Turnovers with puff pastry are a delightful creation – flaky, golden, and utterly delicious pastries bursting with the vibrant flavor of cherry pie filling. This versatile recipe yields 4 individual puff pastry turnovers that can be perfectly baked in the oven or quickly prepared in your air fryer, making them an ideal treat for any occasion.
Just a couple of weeks ago, I embarked on a delightful adventure to a local farm, eager to pick tart cherries. Last year, an unexpected freeze tragically wiped out their entire crop, so I was especially thrilled to see the trees laden with fruit this season. No freeze meant cherries for days – and I certainly took advantage of it!
In fact, the cherry trees were so abundantly fruitful that I found myself accidentally picking a generous 7 pounds, significantly more than my usual 5-pound haul. A happy “whoops” moment, indeed!
My initial plan was to whip up my beloved mini cherry pies. However, Mother Nature had other plans, delivering a massive heat wave right as I returned home. The thought of turning on my oven with outside temperatures soaring over 90 degrees Fahrenheit was simply unbearable. There’s just no way I was going to heat up my kitchen even further.
Of course, there’s always the option of making sour cherry jam, a fantastic way to preserve the bounty. But my sweet tooth was calling, craving an immediate dessert fix. That’s when inspiration struck! I remembered a box of puff pastry tucked away in my freezer, a leftover from my last batch of puff pastry chocolate croissants. It was the perfect solution: Cherry Turnovers with puff pastry!
Even better, I realized I could make these flaky pastries using my air fryer, completely bypassing the oven and keeping my kitchen cool. Don’t worry, though! I’ve included comprehensive instructions for both oven baking and air frying, so you can choose the method that best suits your comfort level and the weather outside. Whether you prefer the traditional bake or the quick crisp of the air fryer, these turnovers are a winner.
Much like my other popular turnover recipes, including blueberry turnovers, apple turnovers, strawberry turnovers, and peach turnovers, these cherry versions are wonderfully flaky, boast a beautiful golden-brown crust, and are generously filled with luscious homemade cherry pie filling. The homemade filling truly makes all the difference, offering a fresh and authentic cherry flavor that canned versions often lack.
The key to their incredible texture lies in using store-bought (or even homemade, if you’re ambitious!) puff pastry instead of a traditional small pie crust. This ensures those coveted crunchy, airy layers in every single bite. The convenience is unmatched – simply unfold the pre-made dough, allow it to thaw slightly, and you’re ready to assemble these delightful treats. No fuss, no lengthy dough preparation!
To finish, a delicate drizzle of vanilla glaze adds just the right amount of sweetness, complementing the tartness of the cherries beautifully. It’s the perfect final touch before you dive into these irresistible pastries.
Essential Ingredients for Flaky Cherry Turnovers
Crafting your own batch of delicious cherry turnovers requires just a few simple, yet crucial, ingredients. Here’s what you’ll need:
- Puff Pastry: This is the star of the show! You’ll typically find puff pastry sheets in the freezer aisle of your grocery store, usually located near frozen pie crusts. Be careful not to confuse it with phyllo dough, which has a very different texture and application. For those who enjoy a baking challenge, you could also try your hand at making homemade puff pastry from scratch – Baking A Moment has a fantastic recipe!
- Cherry Pie Filling: While I always lean towards using homemade cherry pie filling for its superior flavor and freshness, a good quality canned cherry pie filling works perfectly well for convenience.
- Egg: A single large egg, lightly beaten, is essential for creating an egg wash. Brushing your turnovers with this egg wash before baking or air frying helps them achieve that gorgeous golden-brown hue and ensures that the cinnamon sugar topping adheres beautifully to the pastry. If you have leftover egg, don’t let it go to waste! It’s excellent for dredging ingredients in other recipes, such as buffalo chicken tacos.
- Cinnamon Sugar: The classic pairing of cinnamon and sugar truly elevates the flavor profile of cherry pie and, by extension, these turnovers. It adds a warm, comforting spice that complements the tart cherries perfectly.
- Vanilla Glaze: This simple yet indispensable glaze adds a touch of necessary sweetness and a beautiful finish to your turnovers. It’s truly a step you don’t want to skip, as it balances the flavors and enhances the overall dessert experience.
Can You Substitute Other Fruit for the Cherry Filling?
Absolutely! One of the joys of turnovers is their versatility. You can easily swap out the cherry filling for a variety of other delicious fruits. Popular choices include homemade or store-bought apple pie filling, vibrant blueberry pie filling, or sweet peach pie filling. Each offers a unique and delightful twist on the classic turnover.
Beyond traditional fruit fillings, you can also get creative! I’ve even made them with Nutella and bananas. Simply spread about 2 tablespoons of creamy Nutella in the center of your puff pastry square, top with a few slices of fresh banana, seal, and bake. The result is a warm, gooey, and utterly satisfying treat!
How To Make Easy Cherry Turnovers (Oven or Air Fryer)
Making these flaky puff pastry cherry turnovers is surprisingly easy and quick, making them perfect for a last-minute dessert or a special breakfast. Follow these simple steps for perfect results every time:
- Prepare Your Puff Pastry: On a lightly floured surface (this prevents sticking), gently roll out your thawed puff pastry sheet into an approximate 10×10-inch square. Using a sharp knife or pastry wheel, cut the large square into 4 equal, smaller squares. This provides the perfect individual portion size.
- Fill the Turnovers: Take one of the puff pastry squares. Using a pastry brush, lightly brush the edges of the square with some of your prepared egg wash. This helps create a strong seal. Place about 2 tablespoons of your cherry pie filling into the middle of the square, being careful not to overfill or get the filling too close to the egg-washed edges.
- Fold and Seal: Carefully take one corner of the filled square and fold it diagonally over to meet the opposite corner, forming a neat triangle shape. Gently press the edges together to seal them completely. For extra security and a decorative touch, you can crimp the edges with the tines of a fork. Once sealed, place the assembled turnover onto a cookie sheet lined with parchment paper (for oven baking) or into your lightly greased air fryer basket. Repeat this process with the remaining puff pastry squares.
- Vent for Steam: Using a sharp knife, cut 3 small slits into the top of each turnover. These vents are crucial as they allow steam to escape during cooking, preventing the pastry from bursting and ensuring a beautifully puffed result.
- Egg Wash & Cinnamon Sugar: Brush the tops of all the turnovers with the remaining beaten egg wash. This will give them a gorgeous golden sheen. In a small bowl, combine the granulated sugar and ground cinnamon, then generously sprinkle this mixture over each turnover. The cinnamon sugar will create a wonderfully sweet and spiced crust.
- Bake or Air Fry:
- For Oven Baking: Preheat your oven to 400°F (200°C). Bake the turnovers for 18-20 minutes, or until they are beautifully puffed up and have turned a rich golden brown.
- For Air Frying: Place turnovers in a single layer in your air fryer basket (you may need to work in batches). Air fry at 400°F (200°C) for 10 minutes, then carefully flip them over and cook for another 5 minutes, or until golden and cooked through. Keep any uncooked turnovers in the refrigerator to keep them cold until it’s their turn in the air fryer.
Due to the delicate nature of puff pastry, homemade cherry turnovers are truly best enjoyed the same day they are made. The layers are at their flakiest and most tender immediately after cooling. However, if you do have any extras, you can store them in an airtight container at room temperature for up to 2 days, though they may lose some of their crispness.
While these turnovers are absolutely delicious on their own, they are also wonderful served with a scoop of creamy vanilla bean ice cream or a dollop of homemade whipped cream. They make a perfect dessert or a decadent breakfast treat alongside your morning coffee.
How To Make The Perfect Glaze For Turnovers
Once your puff pastry cherry turnovers have completely cooled – this is key to prevent the glaze from melting – it’s time to add that irresistible finishing touch: the vanilla glaze. It’s incredibly simple to make, similar to my Bundt cake glaze but without the butter for a lighter, more translucent finish:
- Whisk Ingredients: In a small bowl, vigorously whisk together the powdered sugar (sifting it first helps prevent lumps), room temperature milk, and vanilla extract until smooth.
- Adjust Consistency: If your glaze appears too thick to drizzle, add a tiny splash more milk, a quarter teaspoon at a time, until it reaches your desired consistency. Conversely, if it’s too thin, whisk in a little more powdered sugar until it thickens up.
- Drizzle and Set: Drizzle the finished glaze generously over your cooled turnovers. Allow the glaze to harden and set for a few minutes before serving to ensure it doesn’t run everywhere.
How To Freeze Puff Pastry Turnovers for Later
Planning ahead or have too many delicious cherry turnovers to eat at once? Fantastic news – you can easily freeze them to enjoy later! Freezing allows you to extend their shelf life and have a quick treat ready whenever a craving strikes. There are three convenient stages at which you can freeze your turnovers:
- Unbaked and Unwashed: Assemble your turnovers completely, but stop before applying the egg wash or cinnamon sugar. This is often the preferred method as it allows for a fresh bake later.
- Fully Baked (Pre-Glaze): After baking them to golden perfection and allowing them to cool completely, but before adding the vanilla glaze. This is great for a quick thaw and serve.
- Fully Glazed: After baking, cooling, and glazing the turnovers. Be aware that the glaze may become a bit sticky or slightly runnier after thawing due to excess moisture, but the flavor will still be excellent.
Whichever stage you choose, the freezing method itself is the same. Begin by placing your puff pastry turnovers in a single layer on a baking tray or plate. This prevents them from sticking together during the initial freeze.
Freeze them for approximately 1 hour, or until they are firm to the touch. This “flash freezing” step is crucial for preventing them from clumping together in the freezer bag.
Once firm, transfer the frozen turnovers to a freezer-safe plastic bag or an airtight container. They can be stored in the freezer for up to 2 months without significant loss of quality.
When you’re ready to enjoy them, simply thaw the turnovers in the refrigerator overnight. If freezing unbaked turnovers, you can bake them from frozen, adding a few extra minutes to the baking time, or allow them to thaw slightly before baking according to the recipe instructions. Reheat baked turnovers gently in a toaster oven or air fryer for a few minutes to restore some crispness.
Cherry Turnovers FAQ
The key to preventing leaks is a really good seal! Make sure you’re pressing the edges of the dough together very tightly all around with your fingers. For extra security and a nice rustic look, you can also crimp the edges firmly with the tines of a fork. Don’t overfill, as too much filling can also put pressure on the seams.
Puff pastry relies on cold butter layers expanding rapidly in a hot oven to create its signature rise and flakiness. The most common reasons for poor rise are: the pastry getting too warm before baking (causing the butter to melt out), or the oven not being fully preheated. Always ensure your turnovers are cold when they go into a very hot oven. Avoid opening the oven door too frequently during the initial baking phase, which can drop the temperature.
Yes, you absolutely can substitute pie crust dough for puff pastry. The method for assembling and baking remains largely the same. However, keep in mind that the texture will be different – pie dough will result in a more tender, crumbly crust, rather than the light, airy, and incredibly flaky layers that puff pastry provides. Both are delicious, just different!
Yes, you can very easily use canned cherry filling instead of homemade. It’s a fantastic time-saver and still results in a delicious turnover. Just make sure to drain any excess liquid if the canned filling seems very watery to prevent a soggy bottom. Once you’re done, explore the rest of my cherry pie filling desserts for more ideas!
Yes, this recipe is incredibly easy to double! Most boxes of puff pastry come with two sheets, so you can simply double all the ingredients and use both sheets. This will yield 8 delicious turnovers. If air frying, you’ll likely need to work in multiple batches, as most air fryer baskets aren’t large enough to cook all 8 at once.
To bring back some of their crispness, reheat leftover turnovers in a toaster oven or air fryer at 350°F (175°C) for about 5-7 minutes, or until warmed through and lightly re-crisped. Microwaving is not recommended as it will make the pastry soggy.
While this recipe focuses on sweet cherry turnovers, the puff pastry base is incredibly versatile for savory fillings too! You could fill them with cooked spinach and feta, a cheesy potato mixture, or even a blend of cooked mushrooms and herbs for a delicious savory pastry. The baking method would remain similar.
More Delicious Cherry Recipes
Since you’ll likely have extra cherries or cherry pie filling after making these turnovers, here are more fantastic cherry pie filling desserts to try:
- Cherry Cobbler Bars
- Cherry Pie Ice Cream
- Cherry Crumble Pie
Cherry Turnovers
4 turnovers
20 minutes
20 minutes
40 minutes
Cherry Turnovers with puff pastry are flaky, golden delicious pastries filled with a burst of cherry pie filling. Recipe makes 4 puff pastry turnovers that can be baked in the oven or in the air fryer.
Ingredients
- 1 sheet puff pastry, thawed according to package directions
- 1/2 cup cherry pie filling (homemade or store bought)
- 1 large egg, lightly beaten with a fork
- 1 teaspoon granulated sugar
- 1/4 teaspoon ground cinnamon
Glaze
- 1/4 cup powdered sugar, sifted
- 2 teaspoons milk, room temperature
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 400F (200°C). Line a cookie sheet with parchment paper (or lightly grease cookie sheet if not using parchment).
Alternatively, lightly grease air fryer basket. No need to preheat for air fryer.
- On a lightly floured surface, roll the puff pastry into a 10×10-inch square. Cut the dough into four equal squares.
- Take one square and brush the edges with some of the beaten egg. Place about 2 tablespoons filling into the middle, being careful not to get too close to the edge.
- Take one of the corners and fold it diagonally to the other corner, forming a triangle. Press the edges together firmly to seal. You can also crimp with a fork for extra security and a decorative touch. Place on the cookie sheet or in the air fryer basket. Repeat with the remaining squares.
- Cut 3 small slits into the top of each turnover to allow steam to escape, then brush with the remaining beaten egg.
- In a small bowl, stir together the cinnamon and sugar then generously sprinkle on top of the turnovers.
- To Bake: Bake in the preheated oven for 18-20 minutes or until golden brown and puffed. Let cool completely on a wire rack.
To Air Fry: Air fry at 400F (200°C) for 10 minutes, carefully flip, then cook another 5 minutes, or until golden and cooked through. You may need to do this in batches if your basket isn’t large enough. Keep uncooked turnovers cold until ready to fry.
- Make the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If it’s too thick, add a touch more milk. If it’s too thin, add a little more sugar. Drizzle generously over the completely cooled turnovers. Let glaze harden before serving.
Turnovers are best eaten the same day for optimal flakiness. Store leftovers in an airtight container at room temperature for up to 2 days.
Notes
- This recipe can easily be doubled to use both puff pastry sheets often found in a standard box.
- Enjoyed this recipe? You’ll love my other fruit turnovers, including Blueberry Turnovers, Puff Pastry Peach Turnovers, Strawberry Turnovers, and Apple Turnovers.
- Looking for more ways to use up those cherries? Check out these 10+ Recipes Using Cherry Pie Filling.
Recommended Products
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- Cherry Pitter
- Air Fryer
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