Homemade Cherry Turnovers + 23 Fantastic Cherry Dessert Recipes
These flaky and sweet cherry turnovers are bursting with fresh cherries and drizzled with a sweet almond glaze. Perfect for breakfast, brunch, or dessert!
Today is National Cherry Dessert Day! I have to say, when I’m thinking of a fruit dessert, cherries are generally pretty low on my priority list. I’m crazy about strawberries and peaches, so they are usually my fruits of choice. Cherries are a lot more work, since you have to pit them, and usually they’re so expensive that we only buy them a few times each summer. I’m also not a big fan of cherry pie filing, so I was pretty stumped as to what to make for my cherry dessert this month. A couple of weeks ago we took a drive to the coast, and I was totally thrilled to see my first roadside stand of the season! They were selling fresh cherries, and I knew it was fate. We picked up a couple of pounds (and paid a ridiculous price) and I brought them home to make these cherry turnovers.
These turnovers are so simple and easy to make! I used pre-made puff pastry (although you can make your own if you have the time and patience) and made a quick cherry filling on the stove. After they baked, I drizzled them with a sweet almond glaze, and they were perfect! I think my husband ate four of them in the same day. 🙂 They would make for a delicious snack, easy breakfast, or simple dessert. You definitely have to try them!
Homemade Cherry TurnoversPrint Recipe
- 1 1/2 cups fresh cherries pitted and cut in half
- 1/4 cup sugar
- 2 tablespoons corn starch
- pinch of salt
- 1 teaspoon lemon juice
- 1/4 cup water
- 1 sheet puff pastry thawed according to package directions
- 1/2 cup powdered sugar
- 1/2 teaspoon almond extract
- 2 teaspoons milk or half and half more or less as needed
- In a small saucepan, stir together the cherries, sugar, corn starch, salt, lemon juice, and water. Bring to a simmer over medium heat, stirring frequently. Cook 3-4 minutes, or until thickened. Remove from heat and let cool to room temperature.
- Preheat the oven to 400. Line a baking sheet with parchment or a silicone liner. Roll the puff pastry out and cut into six squares. Put 2 tablespoons of the filling in the center of each square, and fold in half to make a triangle. Pierce the top with a fork to let steam escape. Place on the baking sheet and repeat with remaining squares of dough. Bake 15-20 minutes or until lightly browned, then let cool.
- While the turnovers are cooling, whisk together the powdered sugar, almond extract, and milk, adding more or less as needed to reach desired consistency. Pour the glaze into a plastic bag or piping bag, snip a small piece off the corner of the bag, and drizzle over the turnovers.
For more delicious cherry desserts, check out these amazing recipes from below from my Celebrating Food blogging friends!
Cherry Ice Cream from Ashlee Marie
Black Forest Cupcakes from Life Made Simple
Cherry Cheesecake Brownies from Creations by Kara
Cherry Almond Vanilla Cupcakes from Baking with Blondie
Vegan No-Bake Cherry Fruit Crisp from Namely Marley
Rum Soaked Preserved Cherries and Boozy Cherry Molasses from Foodie with Family
Frozen Cherry Limemade Pie from Real Mom Kitchen
Cherry Berry Dutch Oven Cobbler from Hell Grill Hey
Chocolate Cherry Brownie Pizza from Gather for Bread
Slow Cooker 3 Ingredient Cherry Dump Cake from 365 Days of Slow Cooking
and some more amazing cherry dessert recipes from around the web!
Mini Cherry Cobblers from Yummy Healthy Easy
Vanilla Cherry Coke Poke Cake from Tidy Mom
Cherry Limemade Ice Cream Float from Yellow Bliss Road
Cherry Pie Bars from I Heart Naptime
Cherry Sheet Cake from Lil’ Luna
Cherry Streusel Bars from Somewhat Simple
Rustic Cherry Tarts from Chocolate with Grace
Cherry Kuchen Bars from Dear Crissy
Fresh Cherry Hand Pies from Dessert for Two
Cherry Oatmeal Crumble Bars from Mom on Timeout
Cherry Limeade from Pretty Providence
Cherry Pie Bites from Cincy Shopper
After folding puff pastry to for a triangle, do you crimp or pinch the edges to seal? Sorry for the silly question, but I'm a new baker/cook.
Yes, you can pinch it closed with your fingers or use a fork. Mine didn't stay closed all the way, but I didn't have a lot of leakage.
I love cherry turnovers but I have never made them with fresh cherries. Need to try this next time.
These look absolutely delicious! I love that you made the filling from scratch. I bet it's incredible!
look delicious love cherry on deserts ,thanks for sharing