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Easy Cherry Puff Pastry Turnovers
🛒 Ingredients
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1 jar sour cherries, approximately 680 g total weight and 350 g drained weight
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200 ml cherry juice reserved from the jar
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30 g granulated sugar
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20 g cornflour or cornstarch
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2 tablespoons cold water
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300 g frozen puff pastry in 6 rectangular sheets
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1 egg yolk
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1 teaspoon water to mix with the egg yolk
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70 g icing sugar
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1 to 2 tablespoons lemon juice
📊 Nutritional Information
This recipe is also available in German.
📌 Overview
These cherry puff pastry turnovers combine a crisp, golden pastry shell with a thick sour cherry filling. Using mostly fruit and very little of the thickened juice helps the bottoms bake properly and prevents the sealed edges from opening. The warm turnovers are finished with a simple lemon glaze after baking. This recipe makes 12 small cherry turnovers and is ready in approximately 45 minutes.
You may also find it useful to look at recipes Crunchy Chocolate Oat Cookies with Almonds, Crispy Waffles with Cinnamon Sugar, and Cherry Puff Pastry Turnovers with Lemon Glaze, in addition to this one.
👨🍳 How to make Easy Cherry Puff Pastry Turnovers
- 1
Drain the cherries in a sieve and reserve 200 ml of the cherry juice. Do not press the fruit, as the cherries should remain as whole as possible.
- 2
Place the reserved cherry juice and sugar in a small saucepan and bring to the boil.
- 3
Mix the cornflour with 2 tablespoons of cold water until smooth. Pour it into the boiling juice while stirring continuously and simmer for about 30 seconds, until noticeably thickened.
- 4
Fold in the cherries and briefly return the mixture to the boil. Place the saucepan in cold water and allow the compote to cool. The filling should be no warmer than lukewarm before it is added to the pastry.
- 5
Preheat the oven to 200°C conventional or 180°C fan. Line a baking tray with baking paper.
- 6
Arrange the frozen puff pastry sheets separately on the baking paper and leave them to thaw for approximately 10 minutes. Cut each sheet crosswise in half to make 12 rectangles.
- 7
On a lightly floured surface, carefully roll each piece of pastry to approximately twice its original size. Do not roll it excessively thin, or it may not hold the filling.
- 8
Place 1 to 2 tablespoons of cherries on one half of each rectangle. Use as little of the thickened juice as possible and leave a border approximately 1.5 cm wide on every side.
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Fold the uncovered half of the pastry over the filling. Press the edges together firmly with your fingers and then seal them with the tines of a fork.
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Pierce the top of each turnover two or three times with a fork. These openings allow steam to escape and reduce the risk of the pastries bursting.
- 11
Mix the egg yolk with 1 teaspoon of water and brush a thin layer over the tops. Avoid coating the sealed cut edges heavily, as egg wash can prevent the pastry layers from rising.
- 12
Bake on the middle shelf for approximately 20 minutes, until the turnovers have risen visibly and are evenly golden.
- 13
Mix the icing sugar with 1 tablespoon of lemon juice. Add more juice a few drops at a time until the glaze is thick but spreadable.
- 14
Leave the turnovers to cool for 5 minutes, then brush them with the lemon glaze while still warm. Allow the glaze to set briefly before serving.
🧠 Why It Works
Cornflour thickens the cherry juice and prevents the filling from leaking out during baking. Allowing the filling to cool protects the butter layers in the puff pastry from melting before they reach the oven. A clean, wide pastry border creates a secure seal, while the small holes on top release excess steam. Egg yolk produces a glossy, evenly browned surface.
🛠️ Troubleshooting
Why do my cherry turnovers leak?
The filling was probably too runny, too warm or added in excessive quantities. Thicken and cool the compote fully, use mostly cherries rather than juice and leave a wide border around the filling.
Why do the puff pastry edges open during baking?
The edges may have been contaminated with filling or egg wash. Keep the border clean and dry, press it firmly with your fingers and then seal it with a fork.
Why are the bottoms of my cherry turnovers soggy?
Too much cherry juice or a warm filling can soften the pastry. Use only the thickened fruit and bake the turnovers in a fully preheated oven at a sufficiently high temperature.
Why did my puff pastry not rise properly?
The pastry may have become too warm, been rolled too thin or had its cut edges sealed with egg wash. Work with cool pastry, roll it gently and brush mainly the top surface.
Why does my lemon glaze become transparent?
The glaze may contain too much lemon juice or the pastries may be too hot. Use less liquid and allow the turnovers to cool for about 5 minutes before applying a thick glaze.
💡 Tips and Variations
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For a warmer flavour, stir 0.5 teaspoon ground cinnamon or a little finely grated lemon zest into the cherry filling.
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Add 1 teaspoon vanilla sugar or vanilla extract to the cherry juice.
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Instead of using lemon glaze, allow the turnovers to cool and dust them with icing sugar.
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For an almond flavour, sprinkle 1 teaspoon ground almonds beneath the cherries in each turnover. The almonds will also absorb some excess moisture.
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Keep the remaining cherry compote in the refrigerator and serve it with vanilla ice cream, rice pudding, semolina pudding or plain yoghurt.
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Chill the shaped turnovers for 10 minutes before baking if the puff pastry becomes particularly soft during preparation.
📦 Storage
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Freshly baked cherry turnovers are at their crispest after cooling for 10 to 15 minutes.
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Store completely cooled turnovers in an airtight container in the refrigerator for up to 2 days.
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Reheat the pastries for 5 to 8 minutes in a 180°C oven. A microwave will make the puff pastry soft.
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Filled, unbaked turnovers can be frozen individually and then transferred to a freezer bag. Keep them frozen for up to 2 months.
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Bake frozen turnovers without thawing and extend the baking time by approximately 5 minutes. Apply the egg wash immediately before baking.
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Store leftover cherry compote separately in a covered container in the refrigerator and use it within 3 days.
🍷 Pairing
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Serve the warm cherry turnovers with vanilla ice cream, whipped cream or vanilla custard.
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Coffee, black tea or hot chocolate pair well with the fruity pastries.
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Plain yoghurt or skyr provides a fresh, less sweet contrast to the lemon glaze.
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Serve the remaining cherry compote separately with vanilla pudding or rice pudding.
❓ F.A.Q.
Can I make cherry turnovers with jarred cherries?
Yes. Jarred sour cherries work very well. The reserved juice is thickened with cornflour to make a firm filling that is less likely to leak during baking.
Can I use fresh cherries for puff pastry turnovers?
Yes. Cook approximately 400 g pitted fresh cherries with 100 ml cherry or apple juice and the sugar. Thicken the mixture with cornflour as directed and allow it to cool completely.
Can I prepare cherry turnovers ahead of time?
The cherry filling can be cooked up to 2 days in advance and refrigerated. Fill and shape the pastries shortly before baking so the puff pastry does not become soggy.
How long do cherry puff pastry turnovers take to bake?
Small turnovers need approximately 20 minutes at 200°C conventional. They are ready when the pastry has risen visibly and is golden on every side.
Can I freeze baked cherry turnovers?
Yes, although freezing them unbaked usually gives a crisper result. Baked turnovers can be frozen for up to 2 months and reheated directly in the oven.
🏛️ History and Tradition
Filled pastries appear in many European baking traditions in a wide range of shapes and sizes. Puff pastry versions are particularly convenient because the prepared dough rises quickly in the oven and forms a crisp, layered shell. Cherry fillings are commonly thickened with starch to prevent the fruit juices from leaking during baking.
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For crisp cherry turnovers, use a thoroughly thickened, cooled filling and keep the pastry edges clean before sealing.
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The pastries are best eaten fresh but can be reheated successfully in the oven to restore their crisp texture.
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