Description
These delicious Cherry Turnovers feature flaky puff pastry filled with sweet cherry pie filling and a hint of almond extract, baked to golden perfection and topped with a smooth powdered sugar glaze. Perfect for a delightful dessert or snack, these turnovers are easy to prepare and sure to impress.
Ingredients
Scale
Filling
- 2 cups cherry pie filling
- ¼ cup light brown sugar
- 1 Tablespoon cornstarch
- ¼ teaspoon almond extract (or vanilla extract)
Pastry
- 1 box puff pastry dough (2 pastry sheets), thawed in the refrigerator
- 1 large egg (for egg wash)
Glaze
- 1 ¼ cups powdered sugar
- 1 to 2 Tablespoons milk
- ¼ teaspoon almond extract (or ½ teaspoon vanilla extract)
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper to ensure the turnovers do not stick and for easy cleanup. Set aside.
- Make the cherry filling mixture: In a large mixing bowl, combine the cherry pie filling, light brown sugar, cornstarch, and almond extract. Stir thoroughly until all ingredients are well mixed and the cornstarch has completely dissolved. This will help thicken the filling during baking. Set the mixture aside.
- Prepare puff pastry: On a clean, lightly floured surface, slightly roll out one sheet of the thawed puff pastry. Cut the sheet into six 4×4 inch squares. Place these squares evenly spaced on one of the prepared baking sheets. Repeat this process with the second sheet of puff pastry and place on the other baking sheet.
- Fill and fold turnovers: Spoon approximately 2 tablespoons of the cherry filling into the center of each puff pastry square. Fold each square diagonally over the filling to create a triangle shape. Using a fork, crimp the edges firmly to seal the turnovers completely, which will prevent the filling from leaking out during baking.
- Apply egg wash: In a small bowl, beat the egg. Lightly brush the tops of each sealed turnover with the beaten egg using a pastry brush. This helps give the turnovers a beautiful golden-brown finish when baked.
- Bake the turnovers: Place the baking sheets in the preheated oven and bake for 20 to 22 minutes. The turnovers should puff up and turn golden brown. Remove from the oven carefully and allow them to cool on the baking sheets before glazing.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk, and almond (or vanilla) extract until the mixture is smooth and free of lumps. Adjust milk quantity to get a drizzle-able consistency.
- Glaze and serve: Drizzle the glaze generously over the cooled cherry turnovers. Allow the glaze to set before serving. Enjoy these warm or at room temperature as a delightful treat!
Notes
- Be sure to seal the turnovers well with the fork to avoid juice leakage during baking.
- Chilling the puff pastry before cutting can help make handling easier.
- You can substitute almond extract with vanilla extract for a milder flavor.
- If you prefer a thicker glaze, use less milk; for a thinner glaze, add a bit more milk.
- These turnovers can be stored in an airtight container at room temperature for up to 2 days; reheat gently before serving.
