cherry turnover recipe.
Cherry turnovers with a sweet dark cherry & cream cheese filling that’s wrapped in flaky puff pastry and topped with roasted almonds and almond vanilla glaze.
Turnovers are one of those obviously named foods. They are made by cutting out a square of dough, plopping some filling on one corner, and turning the dough over the filling to seal it. I don’t know where they originated from, but I love that at some point, someone turned dough over filling and said, “Behold! The turnover.”
Ok. So, I’m sure that never happened. But language is a funny thing, isn’t it? Have you ever had an old-fashioned English Fool, Toad in the Hole, Bubble and Squeak, or Spotted Dick? These are all actual dishes, and seem to indicate that when it comes to strange and creatively named food, no one outdoes the English.
On second thought… Here in the US, we’ve created the Apple Brown Betty, Shoo-Fly Pie, Apple Pandowdy, and Fruit Grunt. I’d suspect, if we dug deep enough we’d find oddly named dishes in every culture and language. For example, the Italian’s have a type of pasta they’ve named, “Priest Stranglers”. And one of the most popular Turkish dishes is called, “The Imam Fainted”.
And so, there’s something to appreciate about a dish that’s simply called the Turnover.
I know I’ve just spent three paragraphs talking about food names. But, when it comes to things I love about Turnovers, the name is completely incidental. After making these Cherry Turnovers, I’m feeling a bit Turnover obsessed, to be honest.
First of all, there’s the puff pastry. Some days, I’d kind of like to wrap everything in that flaky, buttery, delicate, magical dough we call puff pastry. (Also, apply named, I might add.)
But, the truly great thing about Turnovers is their versatility. Put anything you want in there, sweet or savory. Veggies, meat, cheese, fruit, custard, chocolate, cream cheese… most everything is great inside of a turnover.
Turnovers can be black-tie elegant or tailgate party casual. They make elegant, appetizers for dinner parties or cocktail parties. They are also an awesome way to transform last night’s leftovers, or whatever else you’ve got hanging around in your refrigerator or freezer, into a portable breakfast, lunch, after school snack, late night supper, or dessert.
These Cherry Turnovers are of the Sweet Treat Variety and Come with Several Options
Option #1: Fresh or Frozen Cherries.
I’ve used frozen cherries in this cherry filling for the sake of convenience. Here in Colorado, we only have good fresh cherries for a couple months out of the year. Using frozen cherries makes these turnovers possible year-round. The other tremendous benefit of using frozen cherries is that you don’t have to pit them.
However, if you’d rather use fresh cherries, please do so. The only thing that might be affected by using fresh cherries is how juicy your cherries are. If the cherries don’t seem to be releasing much juice as they cook, just add a couple tablespoons of water, cherry or apple juice.
Option #2: Plain Cherry or Cherry Cream Cheese Filling.
The cherry filling alone makes for a delicious cherry turnover. But, just to guild the lily, I’ve added a dollop of sweetened cream cheese. This is optional, of course, but adds a creaminess to the inside of the turnovers that I find irresistible.
Option #3: The Almonds.
Another optional component of these cherry turnovers is the almond flavoring and topping. If you don’t like almonds, or are cooking for someone with a nut allergy, just leave the almond extract and chopped almond topping out. Your cherry turnovers won’t suffer for it, I promise.
Option #4: The Glaze.
I love drizzling these cherry turnovers with a simple, sweet glaze flavored with both vanilla and almond extracts. But again, this is completely optional. If you feel that the glaze makes the cherry turnovers too sweet, just leave it out. And, of course, you have the option of using both vanilla and almond extract or just one or the other.
Option #5: Serve warm or cold.
These cherry turnovers are amazing fresh and warm from the oven. They are also fabulous cold, grabbed as a quick breakfast or snack as you rush out the door. Eat them with your fingers, or warm them slightly in a bowl and add a scoop of vanilla ice cream. It’s all good.
Option #6: Use another variety of berry besides cherry.
Any kind of fresh or frozen fruit can be substituted for the cherries in these turnovers. The only thing you must pay attention to is the amount of juice in the fruit filling. If you feel that your fruit filling is too dry, simply add a few tablespoons of water or fruit juice. If you feel that the filling is too runny, add a bit more cornstarch, or just cook the filling longer, allowing the excess water to evaporate.
Here’s the part of cherry turnovers that’s not optional:
Bake, eat, enjoy, share. (Ok. Sharing is also optional. But, I really think you should. You can always make more.)
A few of my other favorite pie and pastry recipes:
- Napoleon Dessert – layers of flaky puff pastry and vanilla pastry cream
For even more delicious pie recipes, follow my Pie Recipes Board on Pinterest.
- 1 17.3 oz. package frozen puff pastry dough
- 1 tbsp quick cooking tapioca
- 1-2 tbsp fresh lemon juice
- 8 oz frozen sweet cherries (about 1 heaping cup)
- ¼ cup dried cherries
- ¼ cup plus 1 tbsp granulated sugar
- 1 tbsp cornstarch
- ¼ tsp salt
- ¼ tsp ground nutmeg
- 1 tsp pure vanilla extract
- 1 tsp almond extract
- 4 oz cream cheese, at room temperature
- ⅔ cup powdered sugar
- 1 large egg yolk
- 1 tsp pure vanilla extract
- 1 tsp almond extract
- 1 large egg white, slightly beaten
- ¼ cup roasted almonds, finely chopped
- 1 cup powdered sugar
- 1 tbsp pure vanilla extract
- 1 tsp almond extract
- 1-2 tablespoons milk
- Add the tapioca to a small bowl and cover with 2 tablespoons of room temperature water. Let sit for 10 minutes.
- Add the lemon juice, frozen cherries, dried cherries, sugar, cornstarch, salt, and nutmeg to a heavy bottom sauce pan. Add the softened tapioca and stir to combine all the ingredients in the pan. Cook over medium high heat, stirring frequently, until the cherries thaw and release their juice and the whole mixture comes to a boil. Lower the heat slightly and cook for 2-4 minutes, stirring constantly, until the filling thickens to the consistency of jam.
- Pour the cherry filling into a bowl, stir in the vanilla and almond extracts, and let cool to room temperature, stirring every once in a while.
- While the cherry filling cools, remove the puff pastry from the freezer and begin to thaw according to package instructions.
- Add all the cream cheese filling ingredients to a large bowl and beat with an electric mixer until the ingredients are well combined and the filling is creamy and smooth.
- Cover the bowl and set aside until ready to use.
- Have at the ready: The large, slightly beaten egg white and a pastry brush. The cherry and cream cheese fillings, with spoons for each. The roasted almonds in a bowl. A large baking sheet covered with a sheet of parchment paper. A fork, for sealing the edges of the turnovers.
- Preheat the oven to 375 degrees.
- Cut each sheet of puff pastry into 4 equal squares, giving you a total of 8 squares.
- Lay one square in front of you and use the pastry brush to coat all four edges with about ¼ inch of egg white. This will help the edges stick together.
- Plop a heaping teaspoon of cream cheese filling on one of the corners of dough and spread out slightly with the back of the spoon. Add a heaping tablespoon of cherry filling in the center of the cream cheese filling.
- Lift the naked corner of dough up and over the filling to create a triangle. Use the fork to press the edges of the dough together to seal. Some of the filling will probably leak out as you seal the edges. This is perfectly fine. Don't sweat it. Just wipe the leaked filling from the countertop before using the space to assemble the next turnover.
- Gently lift the filled turnover onto the prepared baking sheet. Repeat with the remaining squares of dough.
- Use the pastry brush to coat the tops of the turnovers with beaten egg white. Sprinkle with the chopped, roasted almonds.
- Bake the turnovers for 25-30 minutes, until the pastry has puffed and the tops of the turnovers are a light golden brown.
- Remove the baking sheet to a wire rack and let the turnovers cool on the baking sheet for about 15 minutes while you prepare the glaze.
- Add the powdered sugar, almond and vanilla extracts, and 1 tablespoon milk to a small bowl. Stir until all the lumps of powdered sugar have dissolved and you have a smooth glaze. If you feel that the glaze is too thick, add a bit more milk until it's a consistency that will allow you to drizzle it over the turnovers.
- Drizzle the glaze over the tops of the turnovers.
- Once completely cool, the turnovers can be covered and stored at room temperature for up to 1 day or in the refrigerator for up to 3 days.