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.