Cherry Turnovers

Cherry Turnovers on a sheet pan with a vanilla glaze.

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Please note: the cherry filling must be completely cooled before filling the turnovers. Hot filling in butter heavy pastry always equals a disaster. So plan ahead of time.


  • Rough Puff Pastry, prepared, or (1) 14-ounce package puff pastry (see notes for guidance)
  • 4 cups (20 ounces) sweet cherries, pitted (fresh or frozen)
  • 1/3 cup (70 grams) granulated sugar
  • 3 tablespoons cornstarch
  • ¼ teaspoon kosher salt
  • 2 tablespoon lemon juice
  • ½ teaspoon almond extract
  • pinch sea salt
  • 1 tablespoon butter

Vanilla Glaze (optional)

  • 1 cup powdered sugar
  • 3-5 tablespoons milk or water
  • 1 teaspoon vanilla bean paste or vanilla extract
  • Pinch kosher salt


  1. Prepare rough puff pastry (or buy) puff pastry. If you make it, you will only need half a batch. The remaining half can be frozen. Or you can double the filling for this recipe, and make 12 turnovers.
  2. Add cherries, sugar, cornstarch and salt to a large bowl and toss to coat. Mix in the lemon juice. Let sit until the sugars have started to dissolve, about 10 minutes.
  3. Transfer all ingredients to a large pot.
  4. Turn the heat on to medium and cook, stirring frequently until the filling is bubbling throughout. If it isn’t bubbling, then the cornstarch won’t thicken and the filling will be runny. Turn off the heat and stir in almond extract and butter.
  5. Pour into a shallow container and let cool completely (this will take several hours or overnight). 
  6. Fill a small container with cool water.
  7. Line a 12x18” sheet pan with a piece of parchment.
  8. Roll out the puff pastry (remember, you are only using half of the batch if you've made this rough puff recipe) to about ⅛” thickness, or about 10 by 15 inch rectangle. Cut out six 4.5” squares. (See note about using store-bought puff pastry)
  9. Brush (or use your finger) a small amount of water on two sides of the dough. This helps it stick. Place about 2 tablespoons of chilled blueberry filling in the center. Fold one corner of the pastry over the filling to make a triangle. Press down on the edges to seal the two pieces together. Use a fork to make an indentation along the edges to further seal the pastry and to add a decorative touch. Finally, using a sharp knife, cut off just the very edges of the pastry. This helps ensure the puff pastry bakes up properly (see section for shaping puff pastry for more information).
  10. Chill the turnovers in a freezer for 20 minutes, or in the refrigerator for 1 hour. This helps the turnovers keep their shape while they bake.
  11. Meanwhile, preheat the oven to 400ºF.
  12. Remove the turnovers from the freezer and bake in the oven for 25-30 minutes, or until the turnovers are lightly golden all over.
  13. Let them cool slightly before transferring them to a cooling rack.
  14. Meanwhile, make the optional glaze. Add powdered sugar, milk, vanilla paste, and kosher salt to a bowl and whisk together until smooth. Drizzle over the tops of the turnovers as desired.


This recipe was developed using half a recipe of homemade rough puff, which is roughly equivalent of one store-bought box of puff pastry. It was tested with store-bought puff pastry, too. Purchased puff pastry typically either comes in one folded 14 ounce sheet, or it comes in two folded 8 ounce sheets. The measurements listed in this recipe correspond with the use of my homemade rough puff recipe. If you are using store-bought puff pastry, the measurements might not work out exactly. If you have purchased puff pastry with 1 sheet, try to roll it out to 8" by 12" and cut out 4" squares. If you are using puff pastry with two sheets, I suggest rolling out each sheet a little thinner and cutting them into 4 squares each, which will mean you will get 8 turnovers. Fill them a little less than directed in the instructions above.

Want to make this with sour cherries? Increase the amount of sugar to 2/3 cup and decrease the amount of lemon juice to 1 tablespoon.

Have an additional question or looking for tips? The text written above the recipe is always a great first place to start! There are always loads of explanations, tips and technical advice shared before the recipe.

This recipe was developed with love and has lots of step-by-step photos in the post above the recipe card. Please check out those photos for a visual representation of how the recipe is made.