Cherry turnovers are the perfect dessert or summer brunch recipe. Use fresh, sweet cherries in the summer to make this recipe even more delicious!
First of all, thank goodness it’s summer.
HOWEVER, being pregnant in the middle of summer is not always the most pleasant thing to experience (so I hear). My husband and I are excited to announce we are expecting our first child in September and we really can’t wait. With that though, every single woman I have chatted with so far has said something like the following, “Oh, summer pregnancy… yikes.”
As a first-time expectant mother, I expected to get that reaction – it’s not a joke that summer pregnancy is for the faint of the heart. Fortunately, being a fair-skinned redhead has somehow weirdly prepared me for summer pregnancy because I don’t really manage heat all that well anyway. And with that, I have been trying to find some activities that will help me avoid the summer heat including baking with my all-time favorite summer fruit: cherries.
As many tend to lighten up on the baking in the hottest part of the year, for us pregnant folk – well, there really isn’t a downside. Cherry Turnovers that taste delish AND I don’t have to go outside just to swell up to the size of a sumo suit? Done deal.
I baked these amazing Cherry Turnovers that other day and my husband and co-workers couldn’t get enough. Dark-sweet cherries wrapped in dough and topped with sugar is a combination I will always opt for.
The process of making Cherry Turnovers may sound a little daunting, but it’s not bad at all (I have found myself in worst baking situations before). The only thing I would suggest doing during this recipe is to make sure the cherries are cooked down enough before you place the mixture into the puff pastry wrap as it may be hard to seal the turnover completely if the cherries are still too large. Otherwise, the recipe below speaks for itself and I promise you won’t be disappointed with the outcome. Check out the video below for proof!
Have you made Cherry Turnovers before? If so, do you have any baking advice you swear by? Tell us in the comments below!
Check out the recipe below and let us know what you think in the comments!
- 2 cups of Stemilt’s dark-sweet cherries, pitted and halved
- 3 tablespoons of granulated sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1lb. store-bought puff pastry dough, thawed
- All-purpose flour for rolling
- 1 egg yolk mixed with ½ teaspoon water
- Turbinado sugar
Recipe: Cherry Turnovers With Puff Pastry Recipe + Video
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- Yield9 servings
- Prep time
- Cook time
- In a medium saucepan, bring the cherries, sugar, lemon juice, cinnamon and cornstarch to a boil over medium-high heat. Continue to boil for 1 to 2 minutes.
- Remove from heat and allow to cool to room temperature. Refrigerate to cool completely.
- On a heavily floured surface, roll out the puff pastry into a 15-inch square. Using a pastry wheel, pizza cutter or very sharp knife, cut the square into 9 five-inch squares.
- Place about 2 tablespoons of the cooled filling just off center of each square. Fold the squares over corner-to-corner to form a triangle. Seal the edges by pressing around the turnover with a fork. Carefully place each turnover on to a parchment-lined baking sheet. Refrigerate for 30 minutes.
- Preheat your oven to 375.
- Brush the tops of each turnover with the egg wash and sprinkle with a bit of turbinado sugar. Bake the turnovers for 20 to 25 minutes or until they are puffed and golden.
- Remove and cool on a wire rack for at least 15 minutes. Serve warm.