Create professional-looking cherry turnovers for Mother’s Day brunch using frozen puff pastry and canned filling. This recipe offers high impact with minimal effort.
Author:elena.valdez
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 package (14.1 ounces) frozen puff pastry sheets, thawed according to package directions
1 can (21 ounces) cherry pie filling
1 large egg, beaten (for egg wash)
1 tablespoon granulated sugar (for sprinkling)
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking sheets with parchment paper.
Gently unfold one thawed puff pastry sheet onto a lightly floured surface. Cut the sheet into four equal squares.
Spoon about two tablespoons of cherry pie filling onto one half of each square, leaving a one-inch border around the edges.
Fold the empty half of the pastry over the filling to create a triangle shape. Press the edges firmly together with your fingers to seal. Crimp the edges with a fork for a decorative, secure seal. Repeat with the remaining pastry and filling.
Place the turnovers onto the prepared baking sheets. Brush the tops of each turnover lightly with the beaten egg wash.
Sprinkle the tops evenly with granulated sugar. Cut two small slits in the top of each turnover to allow steam to escape during baking.
Bake for 18 to 20 minutes, or until the pastry is golden brown and puffed.
Remove from the oven and let cool on the baking sheets for five minutes before transferring to a wire rack to cool slightly more. Serve warm or at room temperature.
Notes
For a richer color, you can mix a tiny drop of red food coloring into your egg wash before brushing the pastry.
If you want a glaze, mix 1/2 cup powdered sugar with 1 tablespoon of milk and drizzle over the cooled pastries.
This recipe is a great option for easy cherry dessert when you need quick pastries.