This insanely delicious oven baked cherry turnover recipe comes together quickly by using store-bought pie filling and ready made puff pastry. Cherry turnovers combine a sweet and flaky crust with a delicious and juicy cherry filling. This hand held summer treat makes the perfect dessert for any dinner, potluck or picnic.
You can serve these mini cherry hand pies with a scoop of vanilla ice cream or other ice cream of your choice to make it an extra special sweet treat.
If you need a delicious fruity summer dessert that is done in only 30 minutes, puff pastry turnovers are just the recipe for you.
- WHAT IS A TURNOVER?
- CHERRY TURNOVER INGREDIENTS
- RECOMMENDED TOOLS
- TIPS FOR THE BEST CHERRY TURNOVER
- HOW TO STORE
- MORE MINI PIE RECIPES
- MORE PUFF PASTRY RECIPES
- FREQUENTLY ASKED QUESTIONS
- Cherry Turnover
WHAT IS A TURNOVER?
A turnover is made from pastry dough, mostly puff pastry (homemade or store bought), rough puff pastry or pie crust, and filled with fruity fillings such as apple, cherry, blueberry or peach. Baked golden brown in the oven they are crispy and flaky on the outside with a sweet and delicious filling in the middle. They are the perfect hand held summer dessert.
CHERRY TURNOVER INGREDIENTS
This section explains how to choose the best ingredients for cherry turnovers, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.
You may have all of these hand pie ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.
- Puff Pastry: Buy premade! However, you can always make your own if you're feeling ambitious! We prefer the Pepperidge Farms puff pastry. You can find it in the freezer section of your local grocery store.
- Cherry Pie Filling: Or you can substitute your favorite canned pie filling.
- Egg: The egg wash helps sealing the edges of the turnover together.
- Powdered Sugar
- Heavy Cream or Corn Syrup: Light corn syrup gives your glaze a great consistency and adds a nice sheen to the finished hand pies.
VARIATIONS: Try Different Fillings!
CHEESECAKE COMBINATION – Another insanely delicious filling for hand pies is cheesecake. You can combine your cheesecake filling with a fruit filling or even peanut butter and chocolate. We love caramel apple cheesecake or chocolate peanut butter cheesecake hand pies.
WHAT TO MAKE NEXT: If you love puff pastry then you'll love our MINI CHOCOLATE PUFF PASTRIES.
This section shows how to cook cherry turnovers in the oven, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.
PREPARE: Preheat the oven to 400ºF and line a baking sheet with parchment paper. Unroll the defrosted puff pastry and cut each sheet into 4 squares.
🔴 TIP: Defrost your puff pastry before unrolling it. If you try to unroll it while it’s still frozen it will crack.
ASSEMBLE PIES: First, spoon 2 tablespoons of filling in the center of each square, then brush the edges with egg wash. Fold the squares over into triangles, press the edges together to seal and crimp with a fork. Transfer the turnovers onto the baking sheet and cut 3 little slits into the top of each mini pie with a knife.
🔴 TIP: A little filling goes a long way. If you overfill the turnover it will be difficult to close without the cherry filling spilling out the edges.
BAKE: Bake for 18-20 minutes, or until the pastry is all puffed and golden brown. Remove from the oven to cool.
🔴 TIP: Make sure your turnovers bake evenly. In some ovens you might need to turn your baking sheet around halfway through cooking.
GLAZE AND SERVE: In a small bowl, combine powdered sugar and heavy cream (or corn syrup). Then glaze the cooled turnovers and allow to set for a few minutes. Serve.
🔴 TIP: For a smoother glaze, use corn syrup. The glaze made with heavy cream is a creamier glaze but can look cracked when cooled.
WHAT TO MAKE NEXT: If you love cherry pie filling then you'll love our CHERRY CHEESECAKE HAND PIES.
Pastry Brush– A pastry brush is perfect for brushing glaze on pastry.
TIPS FOR THE BEST CHERRY TURNOVER
Follow these tips to make the best cherry hand pie.
✔️ Defrost your puff pastry before unrolling it. If you try to unroll it while it’s still frozen it will crack.
✔️ Don’t skip the egg wash! The egg wash helps seal the edges together and therefore prevents the pastry from opening while cooking.
✔️ A little filling goes a long way. If you overfill the turnover it will be difficult to close without the cherry filling spilling out the edges. It isn’t the end of the world if that happens. Just clean it off your baking sheet so it doesn’t burn.
✔️ Bake until all the puff pastry looks puffed and golden. In some ovens you might need to turn your baking sheet around halfway through cooking to get even cooking.
✔️ Allow the pastry to cool before applying glaze.
HOW TO STORE
Refrigerate: Store in an airtight container or ziploc bag and refrigerate or store on the counter for up to 3 days.
Freeze: Store in an airtight, freezer safe, container. If you're storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.
Defrosting: A great way to defrost is in the refrigerator overnight.
Reheating: Use the microwave, air fryer, or toaster oven to reheat leftovers.
MORE MINI PIE RECIPES
We love fruity hand pies, because they are super quick and easy to make and there are just so many different flavor options. They are a great dessert for a dinner party, potluck or summer picnic.
MORE PUFF PASTRY RECIPES
Store bought puff pastry is very convenient as you can store it in the freezer for quite a while and it defrosts quickly. Additionally you can use it for either sweet or savory treats. We love turning puff pastry into mini chocolate puff pastries or easy vegetarian pasties, for example.
FREQUENTLY ASKED QUESTIONS
For perfect results every time, here are answers to the most common questions about cooking handmade cherry turnovers.
It is very important not to overfill your hand pies and to make sure the edges of the pastry stay clean. Brush the edges with water or egg wash, press together with a fork or your fingers, then crimp the edges. This should prevent juices from running out.
The only real differences are in the shape (had pies are usually round) and in the dough that is used. Turnovers are often made with puff pastry, but can also be made with a pie crust as well.
Yes, of course! You can use whatever fruit pie filling you prefer. We recommend trying raspberry, apple, blueberry or peach.
- 2 sheets puff pastry - defrosted
- 1 can cherry pie filling
- 1 egg
- 1 tablespoon water
- ½ cup powdered sugar
- 2-3 tablespoon heavy cream - (or use corn syrup)
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Roll out the defrosted pastry sheets on a lightly floured cutting board or parchment paper.
- Cut each puff pastry sheet into 4 squares.
- Spoon about 2 tablespoons of pie filling into the center of the puff pastry dough.
- In a small bowl, whisk the egg and water together to make an egg wash.
- Brush the edges of the pastry square with the egg wash.
- Gently fold the pastry square over to make a triangle, keeping pie filling inside.
- Gently press together edges. Transfer pastry to the baking sheet.
- Using a fork, crimp edges to seal.
- Use a knife to cut 3 slits in the top of the pastry.
- Bake for 18-20 minutes, or until the pastry is all puffed and golden brown. Remove from the oven to cool.
- In a small bowl, combine powdered sugar and heavy cream to make the glaze (or corn syrup).
- Once turnovers have cooled mostly, spread glaze over the top of the turnover. Allow to set for a few minutes before serving.
- The glaze made with heavy cream is a creamier glaze but can look cracked when cooled. For a smoother glaze, use corn syrup.
- Store in an airtight container for up to 3 days.