
If you are craving a fruit-filled pastry but are short on time, try these super easy cherry turnovers! This is a “cheater” recipe—aka, a recipe that uses some sort of major shortcut that will save you time and effort without sacrificing taste. This time the shortcut is puff pastry, which might be sitting in your freezer right now.
We’re going to be filling these turnovers with a mixture of cherry pie filling (another shortcut!) and chopped dark sweet cherries for a perfect deep cherry flavor that’s sweet but not too sweet. The combination of cherries with flaky, buttery puff pastry—perfection!

Only 5 Simple Ingredients
Puff pastry: One box of puff pastry (2 sheets) will yield 8 turnovers. If you, like me, keep your puff pastry in the freezer, leave it out on the counter for about 30-40 minutes to allow it to thaw before starting these turnovers.
Cherry pie filling: Shortcut #2!
Dark sweet cherries: I use canned dark sweet cherries (from Oregon—shop on Amazon here). After draining and measuring them, I simply chop them into halves or quarters. If you don’t have these handy, just use more cherry pie filling instead.
One egg white & some water: Using an egg wash made with just the egg white instead of the whole egg gives the turnovers a subtle shine and helps the puff pastry edges stick together when crimped with a fork. While a whole egg can also be used, I found it causes the turnovers to brown too much during baking. I prefer the lighter, more even color you get with an egg white wash.
Optional—powdered sugar, a simple glaze, or granulated sugar: Eat these turnovers plain or add a little extra sweetness with a glaze or dusting of sugar. I like sprinkling them with powdered sugar!

Whether you’re looking for an easy dessert or a sweet breakfast pastry, these easy cherry turnovers are for you! Read on for the recipe, including step-by-step instructions with photos. Then, make sure you leave a rating and review once you’ve tried these simple puff pastry turnovers for yourself.

Easy Puff Pastry Cherry Turnovers
Equipment (Shop on Amazon)
Ingredients
- 1 box puff pastry (2 sheets)
- 1 cup cherry pie filling
- ⅓ cup dark sweet cherries drained
- 1 egg white
- 1 tsp water
- Optional- powdered sugar, glaze, or granulated sugar to top the turnovers
Instructions
- Preheat your oven to 400°F.
- Place the cherry pie filling in a small bowl. Drain the dark cherries before measuring out ⅓ cup. Roughly chop the cherries into halves/quarters and add them to the bowl. Gently stir the pie filling and dark cherries together until well combined. (See Note 1 below)1 cup cherry pie filling, ⅓ cup dark sweet cherries
- On a lightly-floured surface, use a floured rolling pin to roll out the puff pastry into a large square. Keep rolling until you can no longer see the seams. Cut the large puff pastry square into four squares. Repeat the same process with the second puff pastry sheet.1 box puff pastry (2 sheets)
- Mix the egg white and water in a small bowl. Brush a small amount of this egg wash along the edges of each puff pastry square using a small pastry brush. Then add a generous tablespoon (up to 2 tablespoons) of the cherry filling to each puff pastry square, slightly off center and toward one of the corners but staying away from the edges.1 egg white, 1 tsp water
- Fold the corner opposite of the filling over to form a triangle. Then, crimp the edges of the turnover using the tines of a fork. Using a sharp knife, cut a couple small slits in the top of the turnover to allow steam to escape. Brush the top of each turnover with the egg wash. Repeat for the rest of the turnovers.
- Bake 4 turnovers at a time on a half sheet pan at 400° for 22-24 minutes, turning the pan 180° about halfway through to ensure even baking. The turnovers should be puffy and have turned a beautiful golden color when they are done baking.
- Remove the turnovers from the oven and place them on a wire rack to cool. Then, dust with powdered sugar, sprinkle on some granulated sugar, drizzle with a simple glaze, or enjoy them as is! (See Note 2 below)Optional- powdered sugar, glaze, or granulated sugar to top the turnovers
Notes from the Happy To Be Here Kitchen
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