Oh, how I love a simple dessert that feels utterly gourmet, and this Cherry Turnover Recipe with Flaky Pastry truly delivers! Tired of complicated desserts that take all day, or store-bought turnovers that just don’t hit the spot? Discover how simple it is to create a truly delicious Cherry Turnover Recipe with Flaky Pastry right in your own kitchen. This guide is for busy home cooks and sweet-toothed families looking for a homemade treat that tastes gourmet but is surprisingly easy. We’ll cover everything from the best ingredients to step-by-step baking, ensuring your turnovers are always light, golden, and bursting with flavor. Based on countless batches made for family and friends, this recipe guarantees smiles and clean plates every time.
Table of Contents
Table of Contents
Ingredient Breakdown (with Measurements, Purpose)
Making a delightful Cherry Turnover Recipe with Flaky Pastry starts with understanding each ingredient’s role. These are the key players in our perfect homemade treat:
For the Flaky Pastry:
- All-purpose flour: 2 ½ cups (300g) – The base for our tender, flaky crust.
- Cold unsalted butter (cubed): 1 cup (226g) – Creates steam pockets for maximum flakiness.
- Ice water: ½ cup (120ml) – Hydrates the dough without developing too much gluten.
- Pinch of salt: ¼ teaspoon (1.5g) – Balances flavor in the pastry.
For the Cherry Filling:
- Fresh or frozen sweet cherries (pitted): 4 cups (about 600g) – The star of the show, offering natural sweetness and tartness (if using frozen, no need to thaw).
- Granulated sugar: ½ cup (100g) – Sweetens the cherries to perfection.
- Cornstarch: 3 tablespoons (24g) – Thickens the cherry juices, preventing a soggy bottom.
- Lemon juice (freshly squeezed): 1 tablespoon (15ml) – Brightens the cherry flavor and adds a touch of acidity.
- Almond extract (optional): ½ teaspoon (2.5ml) – Enhances the cherry flavor beautifully.
For the Egg Wash & Topping:
- 1 large egg + 1 tbsp water: For a beautiful golden-brown, glossy finish.
- Coarse sugar (optional): 2 tablespoons (30g) – Adds sparkle and a little crunch.
Optional Add-ins & Smart Swaps:
- Swap cherries for apple, peach, or mixed berries for seasonal variety.
- For a super-fast shortcut, use store-bought puff pastry or pie crust.
- Add a touch of vanilla extract to the cherry filling for a classic flavor twist.
Notes on Quality & Seasonality:
- Choose ripe, vibrant sweet cherries when in season for the best flavor. Rainier or Bing cherries are excellent choices for this Cherry Turnover Recipe with Flaky Pastry.
- Ensure your butter is very cold to achieve the signature flaky pastry texture.
- Use good quality all-purpose flour for consistent results.
Step-by-Step Preparation Instructions
Now for the fun part! Follow these simple steps to bring your homemade Cherry Turnover Recipe with Flaky Pastry to life.
Step 1: Make the Cherry Filling (10 minutes prep, 10-15 minutes cook)
- Combine pitted cherries, sugar, cornstarch, and lemon juice in a saucepan.
- Cook over medium heat, stirring occasionally, until the mixture thickens and coats the back of a spoon. It should look glossy and bubbly.
- Stir in almond extract if using.
- Let cool completely (this is crucial for preventing soggy turnovers and is a tip I always follow!).
Step 2: Prepare the Flaky Pastry (15 minutes prep, 30 minutes chill)
- In a large bowl, whisk flour and salt.
- Cut in very cold butter with a pastry blender or your fingertips until pea-sized crumbs form.
- Gradually add ice water, mixing until dough just comes together. Do not overmix. This step ensures your pastry for the Cherry Turnover Recipe with Flaky Pastry is perfectly flaky.
- Form into a disc, wrap in plastic, and chill for at least 30 minutes (for a quick option, use pre-made pie crust dough, then skip to Step 3).
Step 3: Assemble the Turnovers (20 minutes)
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled pastry dough to about 1/8-inch thickness.
- Cut into squares (approx. 4-5 inches).
- Place a spoonful of cooled cherry filling onto one half of each pastry square, leaving a border.
- Brush the edges with egg wash, then fold the other half of the pastry over the filling to form a triangle or rectangle.
- Press the edges firmly with a fork to seal. Make a few small slits on top of each turnover for steam to escape.
Step 4: Bake to Golden Perfection (20-25 minutes)
- Brush the tops of the assembled cherry turnovers with egg wash and sprinkle with coarse sugar, if desired.
- Bake for 20-25 minutes, or until the pastry is golden brown and flaky. The filling might bubble slightly. You’ll love how easy it is to make a truly special Cherry Turnover Recipe with Flaky Pastry from scratch.
- Brief Troubleshooting: If pastry browns too quickly, loosely tent with foil. If edges aren’t sealed well, filling may seep out, so ensure a good crimp.
When and How to Use It (Occasions, Storage)
Perfect for Any Occasion:
- Weekend Brunch: A delightful addition to a leisurely breakfast spread.
- Weeknight Dessert: Quick to assemble, making it an easy sweet ending to any meal.
- School Lunches/Snacks: Pack them for a special treat your kids will love.
- Potlucks & Picnics: Easy to transport and serve, always a crowd-pleaser.
- Holiday Baking: A charming alternative to pie during festive seasons.
Serving Ideas and Pairings:
- Serve warm with a scoop of vanilla bean ice cream or a dollop of whipped cream.
- Dust lightly with powdered sugar for a classic finish.
- Enjoy alongside a cup of coffee or tea for a cozy afternoon treat.
Storage & Reheating Guidance:
Store cooled Cherry Turnover Recipe with Flaky Pastry in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze unbaked turnovers for up to 1 month. Bake directly from frozen, adding a few extra minutes to baking time. Reheat baked turnovers in a toaster oven or regular oven at 300°F (150°C) for 5-10 minutes until warmed through and crisp. I find a quick reheat makes them taste freshly baked!
How It Supports Effortless Dessert Making.
This Cherry Turnover Recipe with Flaky Pastry offers a delicious dessert experience without the fuss of a full pie, making it much quicker for busy schedules. With options for make-ahead filling and using store-bought pastry, you can streamline the process for truly effortless sweet indulgence. These individual treats are perfectly portioned and easy to serve, minimizing cleanup and maximizing enjoyment for the whole family.
Tips, Adjustments, and Cautions.
Technique Upgrades:
- Keep all ingredients for the pastry as cold as possible for the flakiest results – even chill your flour!
- Don’t overwork the pastry dough; minimal handling ensures tenderness.
- For extra shine and a crispier top, brush with milk or cream instead of egg wash.
Seasoning Adjustments:
- Adjust sugar in the cherry filling based on the sweetness of your cherries and personal preference.
- A pinch of cinnamon or nutmeg can also be added to the cherry filling for a warmer spice note.
Texture Control:
- Ensure the cherry filling is completely cool before adding it to the pastry to prevent a soggy bottom.
- Make sure your oven is fully preheated to achieve that perfect golden, flaky crust right from the start. What I watch for is a really even brown.
Allergy or Dietary Notes:
- For a gluten-free Cherry Turnover Recipe, use a high-quality gluten-free all-purpose flour blend for the pastry.
- To make it vegan, use plant-based butter and an egg substitute (like a flax egg or plant milk) for the wash.
FAQs.
Can I use frozen cherries for this Cherry Turnover Recipe with Flaky Pastry?
Yes, absolutely! There’s no need to thaw frozen cherries; simply use them directly in the filling mixture, though you might need to cook the filling a minute or two longer for excess moisture to evaporate.
What makes the pastry truly flaky?
The key to flaky pastry is using very cold butter cut into small pieces. As the butter melts in the hot oven, it creates steam pockets, which separate the layers of dough, resulting in that delightful flakiness. This is something I’ve learned through many batches!
How do I prevent soggy bottoms on my cherry turnovers?
Ensuring your cherry filling is completely cooled and properly thickened before assembling is crucial. Also, baking at a sufficiently high temperature helps the bottom crust crisp up quickly, leading to a perfect Cherry Turnover Recipe with Flaky Pastry.
Can I make the cherry filling ahead of time?
Yes, you can prepare the cherry filling up to 3 days in advance and store it in an airtight container in the refrigerator. Just make sure it’s completely chilled before using in your Cherry Turnover Recipe with Flaky Pastry.
What if I don’t have fresh cherries available?
Canned pie cherries (drained and rinsed), or other canned fruits like apple or peach, can be used. Adjust sugar as needed, and ensure the filling is thick enough to work well in this easy Cherry Turnover Recipe with Flaky Pastry.
Can I freeze unbaked cherry turnovers?
Yes! Assemble the turnovers, then arrange them on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 1 month. Bake directly from frozen, adding 5-10 minutes to the baking time.
How long do baked cherry turnovers last?
Baked cherry turnovers will stay fresh at room temperature in an airtight container for 2-3 days. For best freshness, warm them up slightly before serving. My family always finishes them long before then!
Can I use store-bought pie crust for this recipe?
Absolutely, using store-bought pie crust or puff pastry is a fantastic shortcut for this Cherry Turnover Recipe with Flaky Pastry, saving you time without sacrificing too much flavor.
CONCLUSION:
You now have all the tools to create a show-stopping Cherry Turnover Recipe with Flaky Pastry that’s both easy to make and utterly irresistible. Say goodbye to bland store-bought treats and hello to homemade perfection. Don’t forget to save this recipe to your Pinterest board for future baking adventures!
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Cherry Turnover Recipe With Flaky Pastry
- Total Time: 85 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
Homemade Cherry Turnovers with flaky pastry, bursting with sweet or tart cherries. A surprisingly easy gourmet dessert perfect for any sweet-toothed family.
Ingredients
- All-purpose flour: 2 ½ cups (300g) – The base for our tender, flaky crust.
- Cold unsalted butter (cubed): 1 cup (226g) – Creates steam pockets for maximum flakiness.
- Ice water: ½ cup (120ml) – Hydrates the dough without developing too much gluten.
- Pinch of salt: ¼ teaspoon (1.5g) – Balances flavor in the pastry.
- Fresh or frozen sweet cherries (pitted): 4 cups (about 600g) – The star of the show, offering natural sweetness and tartness (if using frozen, no need to thaw).
- Granulated sugar: ½ cup (100g) – Sweetens the cherries to perfection.
- Cornstarch: 3 tablespoons (24g) – Thickens the cherry juices, preventing a soggy bottom.
- Lemon juice (freshly squeezed): 1 tablespoon (15ml) – Brightens the cherry flavor and adds a touch of acidity.
- Almond extract (optional): ½ teaspoon (2.5ml) – Enhances the cherry flavor beautifully.
- 1 large egg + 1 tbsp water: For a beautiful golden-brown, glossy finish.
- Coarse sugar (optional): 2 tablespoons (30g) – Adds sparkle and a little crunch.
Instructions
- Make the Cherry Filling: Combine pitted cherries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and coats the back of a spoon. It should look glossy and bubbly. Stir in almond extract if using. Let cool completely.
- Prepare the Flaky Pastry: In a large bowl, whisk flour and salt. Cut in very cold butter with a pastry blender or your fingertips until pea-sized crumbs form. Gradually add ice water, mixing until dough just comes together. Do not overmix. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
- Assemble the Turnovers: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled pastry dough to about 1/8-inch thickness. Cut into squares (approx. 4-5 inches). Place a spoonful of cooled cherry filling onto one half of each pastry square, leaving a border. Brush the edges with egg wash, then fold the other half of the pastry over the filling to form a triangle or rectangle. Press the edges firmly with a fork to seal. Make a few small slits on top of each turnover for steam to escape.
- Bake to Golden Perfection: Brush the tops of the assembled cherry turnovers with egg wash and sprinkle with coarse sugar, if desired. Bake for 20-25 minutes, or until the pastry is golden brown and flaky. The filling might bubble slightly.
Notes
Substitutions & Swaps: Swap cherries for apple, peach, or mixed berries for seasonal variety. For a super-fast shortcut, use store-bought puff pastry or pie crust. Add a touch of vanilla extract to the cherry filling for a classic flavor twist.
Quality & Seasonality: Choose ripe, vibrant sweet cherries when in season for the best flavor (Rainier or Bing are excellent). Ensure your butter is very cold for the signature flaky texture. Use good quality all-purpose flour for consistent results.
Nutrition information is an estimate.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 turnover
- Calories: 350
- Sugar: 35g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Cherry Turnover Recipe With Flaky Pastry
