Cherry Turnovers

While cherries are in season I try and make as much cherries treats as I can. These are a great weekend brunch treat!

Cherry Turnovers


  • 4 cups pitted cherries fresh
  • 3 tbsp cornstarch
  • 2 tbsp lemon juice fresh
  • 1/8 tsp salt
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • 1/4 tsp almond extract optional
  • 1 Box Puff Pastry Dough 2 sheets
  • 1 egg beaten
  • 2 tbsp turbinado sugar optional


  • In medium saucepan, combine cherries, cornstarch, lemon juice, salt, sugar, and water over medium heat until mixture starts to bubble. Turn heat to low and simmer for 10 minutes, stirring frequently.
  • Remove from heat and add vanilla, lemon zest, and almond extract (optional). Cool for 10-15 minutes before using.
  • Preheat oven to 375 degrees
  • Crack egg in a bowl and whisk with a couple teaspoons of water.
  • Roll out each sheet of puff pastry until about a 12×12 in square. Cut into four squares. Place 2 hefty tablespoons of filling into middle of square. Brush edges of puff pastry with egg wash and fold over to make a triangle. Crimp edges with fork to keep filling from spilling out.
  • Brush tops with egg wash, sprinkle with turbinado sugar and cut two little slits to help vent.
  • Bake for 20-25 minutes, or until puff pastry is golden brown.

Leave a Reply