Classic Cherry Turnovers
Golden, flaky pastry meets sweet-tart cherry filling in these irresistible cherry turnovers. Buttery puff pastry envelops juicy cherry filling for the perfect handheld treat, reminiscent of summer picnics and holiday brunches. Enjoy them warm with ice cream, or cool with coffee for a special anytime indulgence.
Ingredients
- 1 package frozen puff pastry sheets thawed
- 1 can cherry pie filling
- 1 tablespoon cornstarch
- 1 teaspoon almond extract
- 1 egg
- 1 tablespoon water
- Granulated sugar for sprinkling
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a small bowl, combine the cherry pie filling, cornstarch, and almond extract. Stir until fully mixed.
- On a lightly floured surface, unfold the puff pastry sheets. Roll out lightly to remove creases and cut each sheet into four equal squares.
- Spoon about 2 tablespoons of filling into the center of each pastry square. Be careful not to overfill.
- Fold each square into a triangle by bringing one corner to the opposite corner. Seal the edges by pressing firmly with a fork.
- In a small bowl, beat the egg with water to make an egg wash. Brush each triangle lightly with egg wash and sprinkle with granulated sugar.
- Place the turnovers on the prepared baking sheet, leaving space between each one.
- Bake for 18 to 20 minutes or until puffed and golden brown.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition
Calories: 280kcalCarbohydrates: 33gProtein: 3gFat: 15gSodium: 210mgFiber: 1gSugar: 14g
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