16 Decadent Cherry Turnover Recipes

Craving something sweet and flaky? Cherry turnovers are the ultimate treat—crisp pastry wrapped around a juicy, tart-sweet filling. Whether for brunch or dessert, these 16 decadent recipes will have you reaching for the cherry jar. Let’s bake!

Classic Baked Cherry Turnovers

Something magical happens when flaky puff pastry envelops a sweet-tart cherry filling, then bakes to a golden, caramelized perfection. These turnovers are the epitome of effortless elegance, ideal for a spring brunch or an afternoon tea.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 cups fresh or frozen cherries (about 10 oz)
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 1 large egg, beaten (for egg wash)
• 1 teaspoon water (for egg wash)
• Turbinado or coarse sugar, for sprinkling

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, gently toss the cherries with the granulated sugar, cornstarch, and lemon juice until evenly coated. Set aside to macerate for 5 minutes.
3. On a lightly floured surface, unfold the puff pastry and roll it into a 12-inch square. Cut into four equal squares, then cut each square diagonally to make eight triangles. (Tip: For a neater shape, use a sharp knife and chill the pastry briefly if it becomes too soft.)
4. Place about 1 heaping tablespoon of the cherry mixture in the center of each triangle, leaving a 1/2-inch border. Be careful not to overfill, as this can cause leaking.
5. Fold the triangle over to form a turnover, pressing the edges to seal. Crimp the edges with a fork to ensure a tight seal and create a decorative edge. (Tip: For extra leak protection, chill the assembled turnovers on the baking sheet for 10 minutes before baking.)
6. In a small bowl, whisk together the beaten egg and water. Brush the egg wash over the top of each turnover, then sprinkle with turbinado sugar. Cut two small slits in the top of each turnover as steam vents.
7. Bake for 20 to 25 minutes, until the pastry is puffed and deep golden brown. Rotate the baking sheet halfway through for even browning. (Tip: Watch for the cherry juices bubbling through the vents—that's a sign the filling is set! Let cool on the sheet for 5 minutes before transferring to a wire rack.)

Just after a brief cool, the pastry shatters into buttery, crisp layers, revealing jewel-like cherries that have softened into a luscious, not-too-sweet compote. For an extra flourish, serve them warm with a dusting of confectioners' sugar and a dollop of crème fraîche or vanilla ice cream.

Gluten-Free Almond Cherry Turnovers

With the arrival of cherry season, these gluten-free almond cherry turnovers become an irresistible indulgence. The nutty, tender almond flour crust cradles a bright, syrupy cherry filling, offering a refined twist on a classic pastry. Perfect for a sophisticated brunch or an afternoon tea, they are naturally gluten-free and easily made dairy-free.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 20 minutes

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup solid coconut oil (or butter for non-dairy)
• 1 large egg (or flax egg for vegan)
• 2 tablespoons maple syrup
• 1/4 teaspoon salt
• 1 cup fresh or frozen cherries, pitted and halved
• 2 tablespoons maple syrup (for filling)
• 1 tablespoon cornstarch or arrowroot powder
• 1 teaspoon lemon juice
• 1 egg yolk beaten with 1 tablespoon water (for wash, optional)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, and salt. Cut in the solid coconut oil using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Add the egg and 2 tablespoons maple syrup, stirring until a dough forms. Press the dough into a disk, wrap in plastic, and chill for 15 minutes—this makes it easier to roll.
4. Meanwhile, in a small saucepan over medium heat, combine cherries, 2 tablespoons maple syrup, cornstarch, and lemon juice. Cook, stirring, until the cherries release their juices and the mixture thickens, about 3-4 minutes. Remove from heat and let cool slightly.
5. Roll the chilled dough between two sheets of parchment paper to about 1/8-inch thickness. Using a 3-inch round cutter, cut out 8 circles. Gather and re-roll scraps if needed.
6. Place a heaping teaspoon of cherry filling in the center of each circle. Fold the dough over to create a half-moon, and press the edges with a fork to seal. Tip: For a clean seal, dip the fork in a little water between crimps.
7. Transfer turnovers to the prepared baking sheet. If using, brush the tops with the egg wash for a golden sheen. Cut two small slits in each turnover to let steam escape.
8. Bake for 18-20 minutes, until the crust is golden brown and the filling bubbles slightly. Let cool on the sheet for 5 minutes, then transfer to a wire rack.

However you choose to serve them, these turnovers offer a delightful contrast of crisp, nutty pastry and luscious, jewel-toned cherry filling. For an extra touch, dust with powdered sugar or serve alongside a dollop of coconut whipped cream. They are best enjoyed slightly warm, when the filling is still saucy and the crust is at its most tender.

Vegan Coconut Cherry Turnovers

Your perfect balance of flaky, buttery pastry and bright cherry filling comes together in these elegant vegan turnovers. The coconut oil creates a tender, layered crust while the compote stays naturally sweetened with maple syrup—no refined sugar needed.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

• 2 cups all-purpose flour
• 1/2 cup solid coconut oil
• 1/4 cup cold water
• a pinch of salt
• 2 tablespoons maple syrup (for pastry)
• 2 cups pitted cherries (fresh or frozen)
• 2 tablespoons maple syrup (for filling)
• 1 tablespoon arrowroot powder
• 1 teaspoon vanilla extract
• a splash of coconut milk (for brushing)
• a couple of tablespoons coarse sugar (optional, for sprinkling)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small saucepan, combine the cherries, 2 tablespoons maple syrup, arrowroot powder, and vanilla extract. Cook over medium heat, stirring frequently, until the cherries soften and the mixture thickens, about 5–7 minutes. Remove from heat and let cool completely. (Tip: For a smoother compote, mash the cherries slightly with a fork.)
3. In a large bowl, whisk together the flour and salt. Add the solid coconut oil in chunks, then use a pastry cutter or your fingertips to cut it into the flour until the mixture resembles coarse crumbs with some pea-sized bits remaining. (Tip: Keep the coconut oil very cold—chill it in the freezer for 10 minutes before using—for the flakiest pastry.)
4. Drizzle in 2 tablespoons maple syrup and the cold water. Stir with a fork until the dough just comes together. Turn it out onto a lightly floured surface and gently knead a couple of times to form a disk. Wrap in plastic and refrigerate for at least 15 minutes. (Tip: Don’t overwork the dough; you want it to stay cold and barely combined for tenderness.)
5. On a floured surface, roll the dough out to about 1/8-inch thickness. Using a 4-inch round cutter (or a glass), cut out as many rounds as possible. Gather scraps, re-roll, and cut more—you should get 8 rounds total.
6. Place about 1 heaping tablespoon of the cooled cherry compote in the center of each round. Brush the edges lightly with coconut milk, then fold the dough over to form a half-moon. Press the edges firmly with a fork to seal. (Tip: For a decorative edge, crimp with the tines of a fork.)
7. Arrange the turnovers on the prepared baking sheet. Brush the tops with a little more coconut milk and, if desired, sprinkle with coarse sugar. Cut a small steam vent in the top of each turnover.
8. Bake for 18–22 minutes, until the turnovers are golden brown and puffed. Transfer to a wire rack to cool for at least 10 minutes before serving. The filling will be very hot.

Just out of the oven, the turnover shatters into buttery, flaky layers that give way to a jammy cherry center. Serve warm with a dollop of coconut yogurt for breakfast, or dust with powdered sugar for an elegant dessert. They’re best enjoyed the day they’re made, but will keep in an airtight container for a couple of days—if they last that long.

Air-Fryer Cherry Turnovers

With a golden, flaky crust and a luscious cherry center, these air-fryer turnovers offer all the indulgence of deep-fried pastry without the heavy oil. They come together in under 30 minutes, making them an effortless yet impressive treat for any occasion.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 sheet frozen puff pastry, thawed
• ½ cup cherry pie filling (or homemade, thickened with a teaspoon of cornstarch)
• 1 large egg, beaten
• 1 tablespoon granulated sugar

Instructions

1. Preheat your air fryer to 375°F.
2. On a lightly floured surface, roll the puff pastry sheet into a 10-inch square, then cut it into four equal squares.
3. Spoon about 2 tablespoons of cherry pie filling onto the center of each square. Tip: avoid overfilling to prevent leaks.
4. Brush the edges of each square with beaten egg. Fold the pastry over the filling to form a triangle, pressing edges to seal. Crimp with a fork for a secure closure.
5. Place the turnovers on a parchment-lined tray and chill in the freezer for 10 minutes—this firms the pastry and ensures clean puffing.
6. Brush the tops of the chilled turnovers with remaining egg wash and sprinkle with sugar. Cut two small slits on top for steam vents.
7. Arrange turnovers in a single layer in the air fryer basket (work in batches if needed). Air fry at 375°F for 8–10 minutes, until deep golden brown and puffed.
8. Let cool on a wire rack for at least 5 minutes before serving. The filling will be very hot.

A dusting of powdered sugar and a dollop of whipped cream elevate these turnovers to a dreamy dessert. The contrast of flaky layers and jammy cherries is simply irresistible.

Dark Chocolate Cherry Turnovers

Often underrated, these turnovers transform simple store-bought puff pastry into decadent pockets of dark chocolate and tart cherries. The key is using high-quality chocolate and ripe cherries that burst with flavor, creating a sophisticated dessert that feels far more complex than its humble ingredients suggest.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

For the Turnovers

• 1 sheet puff pastry, thawed but still cold
• 1 cup dark chocolate chunks (about 6 ounces)
• 1 cup pitted cherries (fresh or frozen, thawed and drained)
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 large egg
• 1 tablespoon water
• Optional: powdered sugar for dusting

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium bowl, stir together the cherries, sugar, cornstarch, and vanilla extract. Let the mixture sit for 10 minutes to allow the cherries to release their juices.
3. On a lightly floured surface, gently roll the puff pastry sheet into a 12-inch square. Cut the square into four equal squares (about 6 inches each).
4. Spoon a generous tablespoon of the cherry mixture onto the center of each pastry square, then top with a few dark chocolate chunks. Be careful not to overfill—too much filling will leak during baking.
5. Fold each square diagonally to form a triangle, pressing the edges to seal. Crimp the edges with a fork to ensure a tight seal and create a decorative pattern.
6. In a small bowl, whisk the egg with the water to make an egg wash. Brush the tops of the turnovers with the egg wash, then cut a small slit in the top of each to allow steam to escape. This prevents sogginess and helps the pastry puff evenly.
7. Bake for 18–20 minutes, until the turnovers are deep golden brown and puffed. Rotate the baking sheet halfway through for even browning.
8. Transfer the turnovers to a wire rack and let cool for at least 10 minutes before serving. The filling will be extremely hot—patience ensures you don't burn your tongue and lets the chocolate set slightly.

A perfect balance of flaky, buttery pastry, gooey dark chocolate, and bright cherry, these turnovers are irresistible warm from the oven. For an elegant presentation, dust with powdered sugar or drizzle with extra melted chocolate, and serve with a scoop of vanilla bean ice cream for an unforgettable finish.

Keto-Friendly Cherry Turnovers

Nestled within a tender, buttery almond flour pastry, these keto-friendly cherry turnovers offer a delightful indulgence that satisfies cravings without compromising your low-carb lifestyle. Perfectly golden and flaky, each bite reveals a luscious, naturally sweet cherry filling that is both elegant and comforting.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 2 cups almond flour
• a pinch of salt
• a couple of tablespoons of powdered erythritol
• a few tablespoons of cold butter, cut into small pieces
• a splash of vanilla extract
• 1 large egg, beaten
• 1/2 cup sugar-free cherry preserves
• an egg wash (1 egg beaten with a splash of water)
• optional: a sprinkle of coarse sugar substitute for topping

Instructions

1. In a large bowl, whisk together the almond flour, a pinch of salt, and a couple of tablespoons of powdered erythritol.
2. Using a pastry cutter or your fingers, cut a few tablespoons of cold butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter very cold for a flaky texture.
3. Stir in a splash of vanilla extract and 1 large beaten egg. Form the dough into a ball, wrap in plastic, and chill for at least 30 minutes. Tip: Chilling makes the dough easier to roll and prevents spreading.
4. Preheat your oven to 375°F and line a baking sheet with parchment paper.
5. On a sheet of parchment dusted with a little almond flour, roll the chilled dough to about 1/8-inch thickness. Cut into 8 squares (about 4×4 inches each).
6. Place about 1 heaping tablespoon of sugar-free cherry preserves in the center of each square. Tip: Don’t overfill, or the filling may leak during baking.
7. Fold each square diagonally to form a triangle. Press the edges firmly with a fork to seal. Transfer to the prepared baking sheet. Tip: For extra security, brush the edges with a bit of egg wash before sealing.
8. Brush the tops with egg wash and optionally sprinkle with a coarse sugar substitute.
9. Bake for 15 to 18 minutes, or until the turnovers are golden brown and the filling is bubbly. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Just out of the oven, these turnovers boast a delicate crunch giving way to a buttery, melt-in-your-mouth interior. The sweet-tart cherry center contrasts beautifully with the nutty pastry. Serve warm for a breakfast treat or with a dollop of unsweetened whipped cream for an elegant dessert.

Phyllo Dough Cherry Turnovers

Zesty and delicate, these phyllo dough cherry turnovers offer a stunning contrast between shatteringly crisp layers and a sweet-tart cherry filling kissed with cinnamon. Perfect for a spring brunch or an elegant dessert, they come together quickly but taste like a labor of love.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 20 minutes

Ingredients

• 1 box frozen phyllo dough (about 20 sheets), thawed overnight in fridge
• 1 cup canned cherry pie filling (or cherry preserves)
• 1 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted
• Powdered sugar for dusting

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Thaw the phyllo dough according to package directions—usually overnight in the refrigerator. Keep it covered with a damp cloth while working to prevent drying.
3. In a small bowl, stir together the cherry pie filling and cinnamon until well combined. Set aside.
4. Gently unroll the phyllo sheets. Lay one sheet on a clean surface and brush it lightly with melted butter. Top with another sheet, brush with butter, and repeat until you have a stack of 4 sheets. (Keep the remaining phyllo covered.)
5. Using a sharp knife or pizza cutter, cut the stacked phyllo into 4 equal squares (about 4×4 inches each).
6. Place about 1 tablespoon of the cherry mixture in the center of each square. Fold the square diagonally to form a triangle, pressing the edges to seal. Tip: Use a fork to crimp the edges for a secure seal and a pretty finish.
7. Arrange the turnovers on the prepared baking sheet, seam side down. Brush the tops with melted butter. For extra sparkle, sprinkle a little granulated sugar on top if desired.
8. Bake for 18–20 minutes, until deep golden brown and puffed. Rotate the pan halfway through for even browning.
9. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust generously with powdered sugar just before serving.

Golden and buttery, each bite reveals a delicate crunch followed by a burst of cherry goodness. Serve warm alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat.

Fried Cherry Turnovers (Empanada Style)

Shimmering with a golden crust and bursting with sweet cherry filling, these fried cherry turnovers bring a Latin-inspired twist to a classic treat. Each bite offers a satisfying crunch followed by a luscious, fruity center.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold unsalted butter, cubed
• ½ cup ice water (or a splash more)
• 1 can (21 oz) cherry pie filling
• Vegetable oil for deep-frying (about 4 cups)
• Powdered sugar for dusting (optional)

Instructions

1. In a large bowl, whisk together the flour and salt. Cut in the cold butter cubes using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized butter pieces.
2. Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough just comes together. Do not overwork. Tip: Keeping the butter cold ensures flaky layers.
3. Turn the dough onto a lightly floured surface, gather into a disc, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).
4. On a floured surface, roll the dough to about ⅛-inch thickness. Use a 4-inch round cutter to cut out circles. Gather scraps and reroll once.
5. Place a heaping tablespoon of cherry pie filling in the center of each circle. Moisten the edges with water, fold over to form a half-moon, and press edges to seal. Crimp with a fork. Tip: Seal well to prevent filling from leaking during frying.
6. Heat about 2 inches of vegetable oil in a deep pot to 350°F. Tip: Use a thermometer for accurate temperature. Fry turnovers in batches without crowding, turning once, until golden brown, about 2-3 minutes per side.
7. Drain on paper towels. If desired, dust with powdered sugar while still warm. Serve warm or at room temperature.

The finished turnovers are a study in contrast: a shatteringly crisp exterior giving way to a warm, jammy cherry heart. Serve them with a dollop of crema or a scoop of vanilla ice cream for an indulgent dessert, or enjoy them as a portable treat for picnics and gatherings.

Shortcrust Cherry Turnovers

There's something magical about a flaky, buttery shortcrust pastry wrapped around a sweet-tart cherry filling—pure breakfast bliss. These turnovers come together quickly with store-bought jam, but the homemade pastry makes them taste like a patisserie treat.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

• 2 cups all-purpose flour
• a pinch of salt
• 1 cup (2 sticks) cold unsalted butter, cubed
• about 1/4 cup ice water
• 1 cup cherry jam (or preserves)
• 1 tablespoon fresh lemon juice
• 1 large egg
• a splash of milk (about 1 tablespoon)
• a generous sprinkling of coarse sugar (like turbinado)

Instructions

1. In a large bowl, whisk together the flour and salt. Add the cold butter cubes and toss to coat. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces. (Tip: Keep your hands cold by running them under cold water to prevent the butter from softening.)
2. Sprinkle the ice water over the mixture, 1 tablespoon at a time, tossing with a fork until the dough just comes together. It should hold together when squeezed; add a little more water if needed. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least 30 minutes. (Tip: Chilling the dough relaxes the gluten and keeps the butter solid, ensuring flaky layers.)
3. Meanwhile, make the filling: In a small bowl, stir together the cherry jam and lemon juice until smooth. Set aside.
4. Preheat your oven to 400°F and line a baking sheet with parchment paper. In a small dish, whisk the egg with the splash of milk to make an egg wash.
5. On a lightly floured surface, roll one disk of dough to about 1/8-inch thickness. Using a 4-inch round cutter (or a glass), cut out circles. Gather scraps, re-roll, and cut more circles until you have 8 total (you may get a few extra from the second disk).
6. Place a generous teaspoon of the cherry mixture in the center of each circle. Brush the edges of the circle with the egg wash.
7. Fold the dough over to form a half-moon, pressing the edges to seal. Crimp the edges with a fork to secure and create a decorative border. Place the turnovers on the prepared baking sheet, spacing about 2 inches apart.
8. Brush the tops of each turnover with the egg wash, then sprinkle generously with coarse sugar. Cut a small slit in the top of each to allow steam to escape. (Tip: Don't skip the slit—it prevents the filling from bubbling out.)
9. Bake for 20–25 minutes, until the pastry is deep golden brown and the filling is bubbling. (Tip: Rotate the baking sheet halfway through for even browning.) Cool on the sheet for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Serve these turnovers warm—the contrast between the crisp, buttery layers and the bright, tangy cherry filling is simply divine. For an extra indulgent touch, dust with powdered sugar or drizzle with a simple vanilla glaze.

Cherry Turnovers with Cream Cheese

Rich, flaky puff pastry envelops a luscious cream cheese center and tart cherry compote in these elegant turnovers. Each bite balances buttery layers with creamy sweetness and a burst of fruit, making them perfect for brunch or a refined dessert.

Serving: 6 | Prep Time: 25 minutes | Cooking Time: 20 minutes

Ingredients

For the cherry compote

• 2 cups fresh or frozen cherries (pitted)
• 1/4 cup granulated sugar
• a splash of fresh lemon juice (about 1 tablespoon)
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water

For the cream cheese filling

• 4 oz cream cheese, softened to room temperature
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

For assembly and baking

• 1 sheet frozen puff pastry (half of a 17.3 oz package), thawed but still cold
• all-purpose flour for dusting
• 1 large egg
• 1 tablespoon water

Instructions

1. Make the cherry compote: In a small saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until cherries release their juices and mixture begins to simmer, about 5 minutes.
2. Stir the cornstarch slurry into the cherry mixture. Continue cooking, stirring constantly, until compote thickens and becomes glossy, about 1-2 minutes. Remove from heat and let cool completely. (Tip: To speed cooling, spread compote on a plate and refrigerate.)
3. Meanwhile, make the cream cheese filling: In a small bowl, beat cream cheese, powdered sugar, and vanilla extract with a spatula until smooth and creamy. Set aside.
4. Lightly flour a clean work surface. Unfold the puff pastry sheet and roll it out gently to a 12-inch square, smoothing any creases. Cut the square into 6 equal rectangles (about 4×6 inches each). (Tip: Keep pastry cold; if it becomes sticky, refrigerate for 5 minutes.)
5. Spoon about 1 tablespoon of cream cheese mixture onto the center of each pastry rectangle. Top with 1 heaping tablespoon of cooled cherry compote. Do not overfill.
6. Fold each rectangle in half diagonally to form a triangle, enclosing the filling. Press edges firmly to seal, then crimp with the tines of a fork. Transfer turnovers to a parchment-lined baking sheet, spacing 2 inches apart. Refrigerate for 15 minutes. (Tip: Chilling firms the pastry for better puff.)
7. Preheat oven to 400°F. In a small bowl, whisk together egg and water. Brush the tops of the chilled turnovers with the egg wash. Cut 2 small slits in the top of each turnover to vent steam.
8. Bake for 18-20 minutes, until deep golden brown and puffed. (Tip: Rotate pan halfway through for even browning.) Transfer to a wire rack to cool for at least 10 minutes before serving.

Undeniably delightful, these turnovers boast a flaky exterior that gives way to a creamy, tangy filling and bright cherry notes. Serve slightly warm with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra decadent treat.

Paleo Cherry Turnovers

Luscious, flaky, and naturally sweetened, these Paleo Cherry Turnovers capture the essence of summer in a grain-free pastry. Using cassava flour for a tender, pliable dough and honey to coax out the cherries' natural sweetness, this recipe is a game-changer for anyone avoiding grains but craving a refined treat.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

• 2 cups cassava flour
• 1/2 teaspoon salt
• 1/2 cup coconut oil, cold and cut into small pieces
• 1/4 cup cold water (plus more if needed)
• 2 cups fresh or frozen cherries, pitted and halved
• 3 tablespoons honey
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons arrowroot powder
• 1 egg, beaten (for wash)

Instructions

1. In a large bowl, whisk together cassava flour and salt. Cut in cold coconut oil using a pastry cutter or your fingers until the mixture resembles coarse meal.
2. Drizzle in cold water, a tablespoon at a time, and mix with a fork until the dough holds together when pressed. Add a bit more water if needed. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
3. Meanwhile, in a medium saucepan, combine cherries, honey, lemon juice, and vanilla. Cook over medium heat, stirring occasionally, until cherries release their juices and mixture thickens slightly, about 8 minutes. Stir in arrowroot powder and cook for 1 more minute until glossy. Remove from heat and let cool completely.
4. Preheat oven to 375°F and line a baking sheet with parchment paper.
5. On a sheet of parchment paper lightly dusted with cassava flour, roll out the chilled dough to about 1/8-inch thickness. Use a 4-inch round cutter or a glass to cut out circles. Gather scraps, re-roll, and cut more circles until all dough is used (you should get about 8).
6. Place a heaping tablespoon of cherry filling in the center of each dough circle. Fold the dough over to form a half-moon, and press edges to seal. Crimp with a fork for a decorative edge.
7. Arrange turnovers on the prepared baking sheet, brush tops with beaten egg, and cut a small vent in each to allow steam to escape. Bake for 18-20 minutes, until golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Dust these turnovers with a little extra honey for a glossy finish or serve with a dollop of coconut cream. The pastry remains tender and slightly crisp, while the filling bursts with bright cherry goodness. They're best enjoyed warm, but leftovers keep well in the fridge for a couple of days.

Cherry Turnover Bites (Mini)

Savor the delight of these mini cherry turnover bites, where flaky puff pastry cradles a sweet-tart cherry filling. Perfect for parties or an elegant afternoon treat, these bite-sized pastries are surprisingly simple to make.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• a sheet of frozen puff pastry, thawed
• a generous 1/2 cup of cherry pie filling
• 1 large egg, beaten with a splash of milk for egg wash
• a little powdered sugar for dusting (optional)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. On a lightly floured surface, gently roll out the puff pastry sheet to a 12-inch square. Tip: Keep the pastry cold for extra flakiness—chill it for 10 minutes if it gets too soft.
3. Cut the pastry into 12 equal squares (about 3 inches each).
4. Place a rounded teaspoon of cherry pie filling in the center of each square. Be careful not to overfill, as this can cause leaks during baking.
5. Fold each square diagonally to form a triangle, pressing the edges to seal. Use the tines of a fork to crimp the edges securely.
6. Arrange the turnovers on the prepared baking sheet, spacing them about 1 inch apart. Brush the tops with the egg wash for a shiny, golden finish. Tip: For an extra glossy crust, apply a second coat after five minutes of baking.
7. Cut a small vent in the top of each turnover with a sharp knife to allow steam to escape.
8. Bake for 12 to 15 minutes, until the pastries are puffed and deep golden brown. Rotate the sheet halfway through for even browning.
9. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar while still warm, if desired.

Zesty and golden, these mini turnovers offer a crisp, buttery shell that gives way to a luscious cherry center. Serve them warm with a dollop of vanilla ice cream or a drizzle of simple glaze for an irresistible dessert.

Cherry Almond Turnovers

Zephyr-like flakiness meets the deep, jammy sweetness of cherries and the nutty richness of almond paste in these irresistible turnovers. Perfect for a spring brunch or an afternoon tea, they come together quickly with store-bought puff pastry.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 18 minutes

Ingredients

For the Turnovers

• 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
• 4 ounces almond paste, crumbled
• 1 cup fresh or frozen cherries, pitted and halved
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
• 1 tablespoon cornstarch
• 1 large egg, beaten
• 2 tablespoons sliced almonds
• Powdered sugar for dusting (optional)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, combine cherries, sugar, lemon juice, and cornstarch; toss to coat. (Tip: If using frozen cherries, do not thaw first to avoid excess liquid.)
3. On a lightly floured surface, unfold puff pastry and roll out slightly to a 12-inch square. Cut into four squares.
4. Place a tablespoon of almond paste on each square, then top with a heaping tablespoon of cherry mixture.
5. Brush edges with beaten egg, fold diagonally to form triangles, and press edges with a fork to seal. (Tip: For extra flakiness, chill the assembled turnovers for 10 minutes before baking.)
6. Place turnovers on prepared baking sheet. Brush tops with egg wash and sprinkle with sliced almonds. Cut small slits in tops for steam vents.
7. Bake for 16-18 minutes until golden brown and puffed. (Tip: Rotate the sheet halfway through for even browning.)
8. Transfer to a wire rack to cool slightly. Dust with powdered sugar if desired.

Luscious and flaky, each turnover offers a contrast of crisp pastry and soft, jammy filling. Serve them warm with a dollop of crème fraîche or a scoop of vanilla ice cream for an extra-special treat.

Cherry Turnovers with Lemon Glaze

Golden and flaky, these cherry turnovers are a delightful treat that combines the tart sweetness of cherries with a bright lemon glaze. The puff pastry bakes into airy, buttery layers, while the filling stays jammy and rich. Each bite is a perfect balance of tangy fruit and citrusy brightness, making them ideal for a spring brunch or an afternoon tea.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 22 minutes

Ingredients

For the Filling

• 2 cups frozen sweet cherries (or fresh, pitted and halved)
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest
• a splash of vanilla extract
• 1 tablespoon unsalted butter, cut into small pieces

For the Pastry

• 1 package (17.3 oz) frozen puff pastry sheets, thawed
• 1 large egg, beaten with 1 tablespoon water (egg wash)
• a couple of tablespoons turbinado sugar (optional, for crunch)

For the Lemon Glaze

• 1 cup powdered sugar, sifted
• 2 tablespoons fresh lemon juice
• a splash of milk (if needed to thin)

Instructions

1. In a medium bowl, combine the cherries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Gently toss until the cherries are evenly coated. Let the mixture sit for 5 minutes to release juices.
2. Unfold one sheet of puff pastry on a lightly floured surface. Roll it out slightly to a 10-inch square, then cut into four 5-inch squares. Repeat with the second sheet, giving you 8 squares total.
3. Brush a thin line of egg wash along two edges of each square. Spoon about 1 heaping tablespoon of the cherry filling onto the center of each square, placing a small piece of butter on top.
4. Fold the opposite corner over to form a triangle, pressing the edges firmly to seal. Crimp the edges with a fork to ensure they're fully sealed, which keeps the filling inside.
5. Place the turnovers on a parchment-lined baking sheet at least 2 inches apart. Refrigerate for 15 minutes—this chills the pastry and helps create flaky layers. Meanwhile, preheat the oven to 400°F.
6. Brush the tops of the chilled turnovers with the remaining egg wash. Sprinkle with turbinado sugar if using, for a crunchy crust. Cut 2 small slits on top of each turnover to let steam escape.
7. Bake for 18 to 22 minutes, until the pastry is puffed deeply golden brown and the filling is bubbling. Rotate the sheet halfway through for even browning. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
8. While the turnovers cool, make the glaze: in a small bowl, whisk together the powdered sugar and lemon juice until smooth. If too thick, add a splash of milk until it drizzles easily. Drizzle the glaze over the still-warm turnovers.

Zesty and sweet, these turnovers are a celebration of contrasts: the crisp, buttery pastry gives way to a warm, jammy cherry center, while the lemon glaze adds a bright, tangy finish. Serve them slightly warm with a dollop of crème fraîche or a scoop of vanilla ice cream for an extra indulgence—they’re impressive enough for guests yet simple enough for a weekend bake.

Cherry Turnover Casserole

Layers of flaky puff pastry and luscious cherry filling come together in this effortless casserole that captures the essence of classic turnovers without the fuss.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the Cherry Filling

• 2 cans (21 oz each) cherry pie filling
• a splash of fresh lemon juice (about 1 tbsp)
• 1/2 tsp almond extract

For the Pastry

• 2 sheets frozen puff pastry, thawed but still cold
• 1 large egg, beaten with a splash of water (for egg wash)
• coarse sugar, for sprinkling (about 2 tbsp)

For the Glaze

• 1 cup powdered sugar
• a couple of tbsp milk (start with 2, add more if needed)
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a medium bowl, stir together the cherry pie filling, lemon juice, and almond extract until well combined. Set aside.
3. Lightly flour a clean surface and unfold one sheet of puff pastry. Roll it out slightly to a rectangle about 10×12 inches, then cut it into 8 equal squares (roughly 3×3 inches each). Repeat with the second sheet.
4. Arrange half of the pastry squares in a single layer in the prepared baking dish, overlapping slightly if needed to cover the bottom.
5. Spoon the cherry mixture evenly over the pastry squares in the dish.
6. Top the cherry filling with the remaining pastry squares, placing them directly over the filling in a slightly offset pattern so the top is fully covered.
7. Brush the top pastry layer with the egg wash (beaten egg with water), then sprinkle generously with coarse sugar. This creates a beautiful golden, crunchy crust.
8. Cut a few small slits in the top pastry to allow steam to escape. (Tip: This prevents a soggy top.)
9. Bake for 30–35 minutes, until the pastry is puffed and deep golden brown. The filling should be bubbling around the edges. (Tip: Rotate the dish halfway through for even browning.)
10. While the casserole bakes, prepare the glaze: whisk together powdered sugar, milk, and vanilla until smooth. The consistency should be thick but pourable. Add more milk drop by drop if needed.
11. Remove the casserole from the oven and let it cool on a wire rack for about 10 minutes. (Tip: Cooling slightly helps the filling set, making it easier to serve.)
12. Drizzle the glaze over the warm casserole using a spoon or a piping bag. Serve warm or at room temperature.

Undeniably comforting, this casserole boasts a crispy top layer with a gooey cherry center. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Cherry Turnover Ice Cream Sandwiches

During the hazy days of summer, nothing hits quite like a frozen treat that feels both indulgent and nostalgic. These cherry turnover ice cream sandwiches marry the flaky, buttery pastry of a classic turnover with the creamy coolness of vanilla ice cream—a dessert that's as elegant as it is effortless.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the cherry filling

• 2 cups fresh or frozen cherries, pitted
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• a splash of almond extract

For the pastry

• 2 sheets puff pastry, thawed
• 1 large egg, beaten
• coarse sugar, for sprinkling

For assembly

• 1 pint vanilla ice cream, softened

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine cherries, sugar, cornstarch, lemon juice, and almond extract. Toss until cherries are evenly coated. (Tip: If using frozen cherries, no need to thaw; just increase bake time by a minute or two.)
3. On a lightly floured surface, unfold the puff pastry sheets. Cut each sheet into 4 equal squares, making 8 total.
4. Place about 2 tablespoons of the cherry mixture in the center of each square. Brush the edges with beaten egg.
5. Fold each square diagonally to form a triangle, pressing edges to seal. Crimp with a fork. (Tip: For a glossy, golden top, brush the turnovers with remaining egg wash and sprinkle with coarse sugar.)
6. Cut small slits in the top of each turnover to vent steam.
7. Bake for 15–18 minutes, until golden brown and puffed. Let cool completely on a wire rack. (Tip: Cooling is essential to prevent the ice cream from melting on contact.)
8. Once turnovers are completely cool, cut each in half horizontally using a serrated knife.
9. Place a generous scoop of softened vanilla ice cream on the bottom half of each turnover, then top with the other half. Gently press together.
10. Serve immediately, or wrap individually in plastic wrap and freeze for up to 2 hours to firm up before serving.

Perfect for a summer soirée, these sandwiches offer a delightful contrast of flaky pastry and velvety ice cream. For an extra flourish, drizzle with warm cherry compote or a sprinkle of powdered sugar just before serving.

Conclusion

Zesty and sweet, these 16 decadent cherry turnover recipes are perfect for any occasion. Pick your favorite, bake a batch, and share the joy! Leave a comment with your top pick and don’t forget to save this roundup on Pinterest. Happy baking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.