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.

Cherry Turnover Recipe With Flaky Pastry

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

Scale

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