Puff Pastry Cherry Turnovers

These little flaky treats are seriously so easy to make . . . I had a leftover pastry puff sheet after making Baked Cheater Churros and had been wondering what to make with it. I started thinking about those turnovers that you can get at the fast food restaurants and decided to try and make my own. They were so quick to throw together and my family loved eating them for breakfast.


Serves: 4

Puff Pastry Cherry Turnovers

10 minPrep Time

25 minCook Time

35 minTotal Time

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  • 1 box frozen puff pastry, thawed (I used just one sheet of puff pastry, but usually a box has two sheets)
  • 1 can cherry pie filing (or any flavor of pie filling)
  • 1 egg, beaten
  • Powdered sugar
  • Milk


  1. Preheat oven to 400 degrees F.
  2. Cut one puff pastry sheet into 4 even squares and fill each square with spoonful of pie filling near the center of the square, but slightly to one side. Fold other half of pastry square over filling to form a triangle and seal at edges by pressing lightly with fingers or with a fork. Cut a couple of slits in top of pastry or prick it with a fork if you do not want it to puff up much.
  3. Place filled pastry on baking sheet and repeat the steps with other pastries. Lightly brush tops with beaten egg.
  4. Bake about 20-25 minutes or until golden brown.
  5. After they have cooled some, mix about 1/3 cup powdered sugar and a tablespoon or two of milk to make a loose icing (just keep adding more milk or more powdered sugar until you get the consistency you like). Drizzle icing over turnovers. Serve while warm . . . they are amazing!

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14 Responses to “Puff Pastry Cherry Turnovers”

    • Hmmm . . . that is a really good question! And a great idea! I just worry that if you baked them then froze them, the pastry might so soft and squishy. I actually have no idea- I have never re-froze pastry puff! I think that if I made some in advance, I wouldn't bake them before freezing them. Let us know if you try it! :)
  1. This is exactly I what I was looking for! I normally make fresh apple turnovers using frozen pastry sheets. I add brown sugar and cinnamon to the apple mixture in the saucepan. I am now looking for different varieties and easier method of baking these as special morning treats and desserts........Could I add brown sugar to the cherry filling? I am going to try to bake some tomorrow but wanted to know if anyone has attempted adding brown sugar to a canned fruit filling?

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