With just three simple ingredients these are the easiest Puff pastry cherry turnovers recipe you will ever make. They are flaky with a hint of tartness from the cherry preserves. These little two bite cherry turnovers will go fast so make a double batch!
What type of puff pastry should I use?
I use a Pepperidge Farms frozen puff pastry sheets, and they taste great, flaky and buttery which is what you want in a puff pastry. I can keep a package of puff pastry in the freezer and whip up a Last minute quick batch of turnovers for a Sunday morning treat.
The beauty of this recipe is that all you need:
- Frozen puff pastry sheets - my go-to is the Pepperidge Farms brand, it never disappoints and is easy to find in your local grocery store.
- Fruit preserves - something with nice chunks of fruit like the cherry preserves made by Bonne Marian or Dalfour. A lower sugar content will give you a made from scratch flavor. I also make these with my homemade lemon curd or even with little bits of Hersey bars.
- Sugar - just a bit to sprinkle on the warm turnovers when the come out of the oven.
Don’t overfill otherwise you will have a cherry explosion with cherry preserves bursting out of the delicate pastry.
Thaw the puff pastry and roll out so it’s just a bit thinner. Next, cut into evenly sized triangles or rectangles, Cut smaller for bite size and larger for hand size.
Preheat oven to 350 degrees Fahrenheit
Place a dollop of preserves in the middle of the pastry dough and roll up in croissant shape, triangles, or squares.
Transfer to a parchment lined baking sheet and bake at 350 degrees Fahrenheit for about 15 minutes or golden brown.
Let cool for a few minutes before biting into to turnover.