Easy Cherry Turnovers

5 from 1 vote

Flaky, easy-to-make puff pastry cherry turnovers, glazed with lemon icing. These fruity pockets make a great seasonal dessert.

Prep Time30

Cook Time20

Total Time50

Course: Pies and Cheesecakes

Cuisine: American

Servings:

Calories: 221kcal

Author: Adina

Pit and roughly chop the cherries. You will need 2 cups/ 200 g after you've removed the pit.
2 cups cherries
Cook cherries: Mix them with cornstarch, sugar, salt, and lemon juice in a small saucepan. Bring to a boil on medium-low heat, turn the heat down, and simmer gently and stirring continuously until thickened, about 3-4 minutes; the cherries should be slightly softer but not cooked down to a mush.
1 tablespoon cornstarch + 2 tablespoons granulated sugar + pinch of salt + 2 teaspoon fresh lemon juice
Let cool slightly on a large plate (Note 5).

Preheat the oven to 400°F/ 200°C. Line a baking tray with baking paper.
Unroll the pastry sheet on a lightly floured surface. Cut the pastry into even squares; I had 12.
1 sheet puff pastry
Fill: Place some filling in the center of each square. Brush the pastry edges around the filling with egg wash. Fold one corner of each square over to the opposite corner. Using a fork, press the pastry all around to seal the edges. Transfer to the prepared tray.
Brush with the egg wash.
Bake for 15-20 minutes or until puffed up and golden brown.
Nuts: In the meantime, toast the nuts in a dry pan. Transfer immediately to a large plate and let cool. Chop roughly if necessary. If using hazelnut crunch, there will be no need to roast and chop it; it is already roasted and chopped.
⅓ cup chopped nuts

Mix the confectioners' sugar with lemon juice to get a smooth, thick, slightly runny paste. Start with 1 ½ tablespoons juice, and only add the rest – drop by drop – if necessary to achieve the desired consistency.
1 cup confectioners' sugar + 1 ½ - 2 ½ tablespoons fresh lemon juice
Drizzle the turnovers with the glaze using a teaspoon.
Sprinkle with nuts immediately so that the nuts can stick to the glaze while it's still soft. It is preferable to glaze only 2-3 turnovers at a time, sprinkle them with nuts and then continue with the rest.
Leave to set for about 5 minutes, then carefully transfer to a wire rack to cool completely.

I use refrigerated ready-rolled puff pastry of about 10 inches/ 25 cm long; a little more or less is OK. Frozen pastry is perfectly fine as well. Thaw and roll (if necessary) according to the packet's instructions.
The recipe can be easily doubled. If you double the recipe, you will not need an extra egg to brush the pastry; one egg should be enough for 2-3 batches.
Topping: You can dust the pastries with confectioners' sugar instead of glazing them.
Nuts: I had hazelnut crunch, but slivered almonds, chopped walnuts, or pecans are delicious as well.
If using frozen cherries, the procedure is the same; you will not even have to thaw the cherries. However, the cooking time might be a couple of minutes longer.
If using canned fruit, skip the sugar; they are already sweet. Instead, mix the ingredients in the saucepan and simmer gently until thickened.