These cherry turnovers are a quick and easy brunch (or anytime) treat! Bursting with cherry goo and glazed with a creamy vanilla glaze, you’ll never reach for store bought turnovers again!
I’ve had a jar of cherries in my pantry for a while now. Just staring at me. Taunting me really. I wasn’t sure what I wanted to do with them so there they sat. Mocking me.
I noticed that their expiration date was coming up fast so I knew I needed to think up a way to use them and quick. There weren’t enough cherries in the jar to make a pie. I’m not big on making jams. I wanted something that was quicker and easier than cherry cheesecake. Oh what to do!
That’s when I looked in my freezer and saw a gift from heaven, puff pastry! Inspiration struck! I set the puff pastry out to defrost while I whipped up a quick homemade cherry filling (you can always use store bought but I find it too sweet). Once that was done, I cut the pastry into squares and dropped some cherry filling in the middle. Next, I brushed some egg wash on the sides, folded the pastry over and crimped the edges with a fork (to make it fancy). Popped in the oven and that was it! Easy!
Once the turnovers cooled I added a vanilla glaze. It’s a simple step that adds an extra bit of flavor and flair.
The best part about this recipe is that it’s so customizable! Don’t like cherries? That’s fine, make it with blueberries or strawberries, peaches or apples. Any filling would be delicious! Leave off the glaze and turn it into savory taco turnover. Fill it with cooked taco meat, cheese and beans. Dip it in sour cream or salsa. Let your imagination run wild!
Easy Cherry Turnovers
These cherry turnovers are a quick and easy brunch (or anytime) treat! You'll never reach for store bought turnovers again!
Ingredients
- 1 Box puff pastry
- 1 egg
- 2 tablespoons water
Cherry Filling
- 1 large jar or can of tart cherries (I used Trader Joe's Morrello cherries)
- 1/2 cup sugar
- 1/4 cup cornstarch
- pinch of salt
- 1 teaspoon lemon juice
- 1 tablespoon butter
Vanilla Glaze
- 1 cup powdered sugar
- 2-4 tablespoons of milk
- 1 teaspoon vanilla
Instructions
Preheat oven to 375°
Take puff pastry out of freezer to defrost.
Drain cherries over a bowl. Reserve 3/4 cup of juice.
Add reserved cherry juice, sugar, cornstarch and salt to a large saucepan. Cook over medium heat until thick. Stir in lemon juice and butter. Once the butter has melted, add in the drained cherries. Stir until combined.
Cut puff pastry into squares (I get 4 per pastry sheet). Add a spoonful of cherry filling to the middle of each square.
In a small bowl, combine egg and water to make an egg wash. Using a pastry brush, brush egg wash onto the sides of the pastry squares.
Fold pastry squares in half diagonally. Seal the edges with a fork. brush egg wash onto the tops of the pastry. Cut a slit on the top of each pastry.
Bake for 20 minutes or until golden brown.
For the glaze, add powdered sugar, milk and vanilla to a bowl. Mix until everything is combined. For a thinner glaze, add more milk. For a thick glaze, add less milk.
