Homemade turnovers are a classic pastry dessert, but sometimes, you don’t have time to make them from scratch. That’s when store-bought puff pastry comes in handy! These cherry turnovers are easy to make and absolutely delicious. Plus, they’re perfect for any occasion – whether you’re celebrating a special occasion or just looking for something sweet and tasty to enjoy. Give them a try!
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!
For something similar but in a bigger batch check out these amazingly easy raspberry danish from my sister site, the butter cookie.
What type of puff pastry should I use?
I use Pepperidge Farms frozen puff pastry sheets, and they taste great. They are flaky and buttery, which is what you want in 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.
Have leftover puff pastry? Try these super easy chocolate croissants.
Ingredients
The beauty of this recipe is that all you need:
1 sheet frozen puff pastry, thawed
12 teaspoons cherry preserves
1 teaspoon sugar
- 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 they come out of the oven.
Quick Tip
Don’t overfill; otherwise, you will have a cherry explosion with cherry preserves bursting out of the delicate pastry.
Instructions
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 until golden brown. I made 12 small turnovers, so I baked these on a quarter sheet pan in two batches. If you have a larger, you can use a half-sheet pan and bake in one batch.
Let cool for a few minutes before biting into to turnover.
Wrap a sheet of puff pastry in a paper towel and microwave on high for 20-30 seconds. The pastry should be room temperature so it’s pliable for rolling; however, it needs to be chilled before baking.
Usually, it’s from baking in an oven that isn’t hot enough. High heat is needed to create steam in the oven so the pastry rises. Always check your oven temperature with an oven thermometer to test your oven’s accuracy.
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Puff Pastry Cherry Turnovers
Ingredients
Method
- Thaw one sheet of puff pastry per package instructions, usually about 30-40 minutes. It should be thawed enough to easily unfold, but not warm.
- Unfold the pastry sheet onto a lightly floured pastry board or parchment paper. Use a rolling pin to roll out to about an 8 x 12 rectangle.
- Use a pastry cutter to cut into 12 rectangles, about 2 X5 each.
- Place a dollop of cherry preserves in the middle of each rectangle and fold over. Crimp the edges to seal.
- Place puff pastries on a parchment-lined baking sheet. Leave enough space around each pastry as they will puff a bit.
- Bake at 350 degrees Fahrenheit for 15 minutes.
- Remove from oven and lightly sprinkle with sugar.