Cherries in a bowl

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 being said, every single woman I have chatted with so far has said something along the lines of, “Oh, summer pregnancy… yikes.” As a first-time expectant mother, I anticipated this reaction – it’s no joke that summer pregnancy isn’t for the faint of 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 and also include baking with my all-time favorite summer fruit: cherries.

Cherry turnover

Making Fresh Cherry Turnovers with Puff Pastry:

As many tend to lighten up on the baking in the hottest part of the year, for us pregnant folk – it can be a great way to turn summer cherries into delicious creations. Fresh Cherry turnovers with Puff Pastry that taste delish AND I don’t have to go outside just to swell up to the size of a sumo suit? Sign me up.

Being pregnant can certainly add a whole other element to your baking adventures. Luckily, this recipe comes together fairly quickly and the longest part is when you’re waiting for your sweet-smelling pastries to come out of the oven, otherwise, you’ll only have to be on your feet for about 15 minutes to cut your cherries, prep your pastry dough, and boil the cherries (thank goodness.)

I baked these amazing cherry turnovers the other day and my husband and co-workers couldn’t get enough. Dark-sweet cherries wrapped in a crispy 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 far worse baking situations before). The only thing I would suggest doing while making this dessert 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 ever made fresh Cherry Turnovers with Puff Pastry before? If so, do you have any baking advice you swear by? Tell us in the comments below!

Cherry Turnovers With Puff Pastry Recipe + Video

Ingredients

  • 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

Cherry turnovers are the perfect dessert or summer brunch recipe. Use fresh, sweet cherries in the summer to make this recipe even more delicious!

Rate this recipe:
1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)
Loading...
  • Yield
    9 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    American
  • In Category
    Dessert, Breakfast
  • Level
    Easy

Instructions

  1. In a medium saucepan, bring the cherries, sugar, lemon juice, cinnamon and cornstarch to a boil over medium-high heat.
  2. Continue to boil for 1 to 2 minutes. Remove from heat and allow to cool to room temperature. Refrigerate to cool completely.
  3. On a heavily floured surface, roll out the puff pastry into a 15-inch square.
  4. Using a pastry wheel, pizza cutter or very sharp knife, cut the square into 9 five-inch squares.
  5. Place about 2 tablespoons of the cooled filling just off center of each square.
  6. Fold the squares over corner-to-corner to form a triangle.
  7. Seal the edges by pressing around the turnover with a fork. Carefully place each turnover on to a parchment-lined baking sheet.
  8. Refrigerate for 30 minutes.
  9. Preheat your oven to 375.
  10. Brush the tops of each turnover with the egg wash and sprinkle with a bit of turbinado sugar.
  11. Bake the turnovers for 20 to 25 minutes or until they are puffed and golden.
  12. Remove and cool on a wire rack for at least 15 minutes. Serve warm.

Nutritional Information

Per Serving

  • Calories: 339
  • Fat Content: 13g
  • Protein Content: 5g
  • Carbohydrate Content: 47g
  • Sugar Content: 31g
  • Sodium Content: 188mg