See our disclosure policy for more information.īy using less sugar and water in the recipe, you end up with more fruit and less filler. When you make a fruit filling at home you have more control over the consistency and sugar content. Fruit ripened on the tree requires less sugary syrup.

I am not opposed to using canned fruit for cherry turnovers, especially if I do not have the time to pit, peel, or prepare fresh fruits. However, when I get the chance to have cherries picked at their peak, that is an easy “yes” regardless of the extra prep. Our friends gave us cherries from their tree a few days ago, inspiring this delicious recipe. Fresh, local produce is the highlight of summer for me-I love the idea of food that is only hours from the vine. Just keep in mind, these are best when served fresh.These Fresh Cherry Turnovers are a real treat made with fresh cherries in their own sweet juices folded into a flaky pie crust. Once they are cool, place them in an airtight container. To do this, follow the recipe, bake them, and then let them cool completely. You can make these turnovers ahead if you want. Just make sure to let it thaw in the refrigerator for a few hours or out on the counter for 15 to 20 minutes so it is pliable and easy to work with. If your store doesn’t carry Wewalka or another refrigerated puff pastry, you can always use Pepperidge Farms frozen puff pastries. You can also use canned Pillsbury crescent rolls, but you won’t get the same flaky, light texture. We’ve found this refrigerated puff pastry gives us the most puff and the crispiest, flakiest layers compared to frozen versions. We love Wewalka puff pastry, which you can find in the refrigerated section with the canned biscuits. The brand of puff pastry can make a big difference in the results of this recipe. Once the pastries have cooled, drizzle the glaze over the tops and let them set for 15 minutes before serving. As the turnovers cool, make the glaze in a small bowl by whisking together the powdered sugar and heavy cream. Once they are done, remove them from the oven and then let them cool completely.

Place in the oven and bake for 15 minutes or until the tops have turned golden brown. Place each turnover on a parchment paper lined baking sheet and then lightly brush each with the egg wash all over the tops. This also creates a fancier edge on each turnover. Seal the edges together by lightly pressing down on them and then use a fork to press the edges together sealing them more firmly.

Fold each pastry in half to create a triangle. Put your filling on the right side of the invisible line, but make sure to leave the edge with the egg wash exposed. To help in filling the squares, pretend your square has a diagonal line from the bottom left corner to the top right corner.

We found that this works out to about 6 cherries and some of the juices per square. Once you spread the egg wash around the edges, add 2 tablespoons of cherry pie filling to each square.

Whole weat cherry turnover pastry