These delicious puff pastry cherry turnovers are filled with sweet cherries and cream cheese, then topped with roasted almonds and vanilla glaze.
What is a Turnover Pastry?
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. Here's the "true" story according to the internet...
According to legend, the turnover has its origin in 1630 in the Sarthe region of France, during an epidemic. The town's Chatelaine supplied people with flour and apples in some effort to relieve their suffering.
The people took the ingredients and made what we now know as turnovers.
Homemade Turnovers Are One of My Favorite Things
Origin story aside, after making these Cherry Turnovers, I'm feeling a bit Turnover obsessed.
First of all, there's the puff pastry. Some days (ok, every day), I'd like to wrap everything in that flaky, buttery, delicate, magical dough we call puff pastry.
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.
How to Make Cherry Turnovers
#1: Choose 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.
#2: Choose to make plain cherry or cherry cream cheese filling
The cherry filling alone makes for a delicious cherry turnover. But, just to gild the lily, I've added a dollop of sweetened cream cheese.
This is optional, of course. But, that little bit of cream cheese gives these cherry turnovers a creamy consistency that I find irresistible.
#3: The almonds are optional
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.
#4: Super easy vanilla glaze
I love drizzling these cherry turnovers with a simple vanilla glaze. 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, if you want a more pronounced almond flavor, add some almond extract to the glaze along with the vanilla.
#5: Cherry turnovers are delicious served 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.
#6: Try these turnovers with 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.)
More popular fruit pastry recipes:
- Sweet Cherry Crumb Pie
- Cherry Shortbread Crumble Bars
- Mixed Berry Plum Pie
- Triple Cherry Pie
- Mixed Berry Muffins with Brown Sugar Streusel
- Apple Butter and Pastry Cream Hand Pies
- Almond Plum Cake
- The BEST Berry Cobbler
- Lemon Berry Snack Cake
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.
Cherry Turnovers with Cream Cheese and Almonds
These delicious puff pastry turnovers are filled with sweet cherries & cream cheese, and topped with roasted almonds and vanilla glaze.
- 1 tablespoon (11g) quick cooking tapioca
- 1 tablespoon (15ml) fresh lemon juice
- 8 oz (about 1 heaping cup) fresh or frozen sweet cherries, pitted
- ¼ cup (1oz) dried cherries (optional)
- ¼ cup (50g) granulated sugar
- 1 tablespoon (7g) cornstarch
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 2 teaspoon vanilla extract, divided
- 1 teaspoon almond extract (optional)
- One 17.3 oz. package frozen puff pastry dough
- 4 oz cream cheese, at room temperature
- ⅔ cup (75g) powdered sugar
- 1 large egg, separated
- ¼ cup (50g) roasted salted almonds, finely chopped
For the Vanilla Glaze:
- 1 cup (113g) powdered sugar
- ⅛ teaspoon salt
- 1 tablespoon pure vanilla extract
- 1-2 tablespoon (15-30ml) milk
Make the Cherry and Cream Cheese Filling:
- 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, cherries, dried cherries (if using), sugar, cornstarch, salt, and nutmeg to a heavy bottom sauce pan.
- Add the softened tapioca and stir to combine.
- Cook over medium high heat, stirring frequently, until the cherries 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 1 teaspoon vanilla extract and the almond extract, if using. 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 the cream cheese, powdered sugar, egg yolk, and the remaining 1 teaspoon of vanilla 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.
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
- Add the egg white to a small bowl and beat with a fork until loose and frothy.
- 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 a 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 one 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.
Make the Vanilla Glaze:
- Add the powdered sugar, salt, vanilla, 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.
Nutrition Information:Yield: 8 Serving Size: 1 turnover
Amount Per Serving: Calories: 649Total Fat: 36gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 38mgSodium: 433mgCarbohydrates: 73gFiber: 2gSugar: 27gProtein: 7g
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Renee Meaux says
These were delicious and pretty simple to pull together. I was able to do it with toddlers under my feet. And when it all comes together it’s perfection! Thank you!
Rebecca Blackwell says
I am so happy to hear that you liked this recipe Renee! Thank you for taking the time to leave a comment for me! And, thank you for participating in the Bake Club! xo
Tim Tobish says
These sound amazing!
What brand of puff pastry do you use? I usually use an all-butter brand called Dufour that I get at whole foods. There is only one sheet in the package.
Rebecca Blackwell says
Hi Tim! I usually use Pepperidge Farm, mostly because it tends to be available in pretty much every grocery store, and contains two sheets of puff pastry. I've never tried Dufour but will look for it the next time I'm at a Whole Foods and see if there's a difference between the two brands. Regardless of what kind of puff pastry you use, I hope you try these! They are one of my family's all time favorite desserts - and sometimes breakfasts. 🙂 If you do make them, please let me know what you think! xo
These look so incredible and delicious! I've had frozen cherries in the freezer for a while now, unsure of what to do with them. I will definitely use them to make these amazing turnovers. Thanks for the recipe 🙂
Rebecca Blackwell says
After making them earlier this week for my family, I've made them three more times for school and work groups. They've been a hit everywhere! I hope you feel the same way after you make them. Thanks so much for the comment! xoxo
Oh, WOW. These look absolutely incredible. I love that it's actual cherries in the filling!
Rebecca Blackwell says
Thank you! They are pretty tasty. I hope you try them! xo