Cherry Turnovers
Cherry Turnovers are made with puff pastry filled with dark cherries cooked down with granulated sugar, brown sugar and bourbon, then baked with coarse sugar and finished with a cinnamon-bourbon glaze.
Servings 8 turnovers
Calories 593kcal
Equipment
- Saucepan (large). For reducing the cherry filling.
- potato masher or sturdy spatula. For breaking up the cherries as they cook.
- 2 baking sheet (large). For giving the turnovers enough room to expand as they bake.
- parchment paper Prevents sticking and makes cleanup easier if filling escapes.
- rolling pin For lightly evening out the puff pastry sheets.
- pastry brush For applying the egg wash.
- cooling rack Allows air to circulate around the baked turnovers as they cool.
Ingredients
Cherry Turnovers:
- 1½ lbs (680 g) frozen dark cherries
- ⅓ cup (67 g) granulated sugar
- ⅓ cup (71 g) packed light brown sugar
- 1 tbsp (15 ml) fresh lemon juice
- 1½ tbsps (22 ml) bourbon
- 2 sheets frozen puff pastry thawed but kept cold
- 1 large egg beaten
- 2-4 tbsps (25-50 g) sugar in the raw or other coarse sugar
Cinnamon-Bourbon Glaze:
- 1½ cups (180 g) confectioners' sugar
- 2 tbsps (30 ml) whole milk
- ½ tsp (2.5 ml) vanilla extract
- 1 tsp (5 ml) bourbon
- ½ tsp (1 g) ground cinnamon
Instructions
- Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
- Add the frozen dark cherries, granulated sugar, brown sugar and lemon juice to a large saucepan over medium heat. Cook for 25–30 minutes, stirring frequently and breaking up the cherries with a potato masher or sturdy spatula as they soften. The filling is ready when the cherries have broken down and the excess liquid has reduced to a thick, spoonable consistency rather than pooling around the fruit.1½ lbs (680 g) frozen dark cherries, ⅓ cup (67 g) granulated sugar, ⅓ cup (71 g) packed light brown sugar, 1 tbsp (15 ml) fresh lemon juice
- Stir in the bourbon and remove from the heat. Transfer the cherry filling to a bowl and cool completely before assembling the turnovers. Refrigerate the filling to speed up cooling if needed.1½ tbsps (22 ml) bourbon
- Unfold one sheet of thawed puff pastry onto a sheet of parchment paper. Lightly roll the pastry into an even square, then cut into four equal squares. Repeat with the second sheet to make eight pastry squares total. Keep the pastry cold while working.2 sheets frozen puff pastry
- Place 1½–2 tablespoons (22–30 ml) of cooled cherry filling on one half of each pastry square, leaving a ½-inch (1.25 cm) border around the perimeter. Avoid getting filling on the border so the pastry can seal properly.
- Brush the exposed pastry edges lightly with beaten egg. Fold each square diagonally over the filling to form a triangle, then press the edges together with a fork to seal.1 large egg
- Cut 2–3 small diagonal vents in the top of each turnover to release steam during baking. Brush the tops with the remaining egg wash and generously sprinkle with coarse sugar.2-4 tbsps (25-50 g) sugar in the raw
- Arrange the turnovers on the prepared baking sheets with space between them. Bake for 12–15 minutes, or until the puff pastry is well risen and golden brown. Transfer to a wire rack and cool before glazing.
- Whisk the confectioners' sugar, milk, vanilla, bourbon and cinnamon together until smooth. If the glaze is too thick to drizzle, add additional milk 1 teaspoon (5 ml) at a time until it falls easily from a spoon.1½ cups (180 g) confectioners' sugar, 2 tbsps (30 ml) whole milk, ½ tsp (2.5 ml) vanilla extract, 1 tsp (5 ml) bourbon, ½ tsp (1 g) ground cinnamon
- Drizzle the cinnamon-bourbon glaze over the cooled cherry turnovers. Allow the glaze to set before serving.
Notes
- Add the cherries to the saucepan while still frozen. There is no need to thaw them first.
- The cherry filling needs to cool completely before it touches the puff pastry. Warm filling can soften the butter between the pastry sheets and reduce the rise during baking.
- Puff pastry should be thawed enough to unfold and roll without cracking but should remain cold. If it becomes soft while assembling the turnovers, refrigerate it briefly before continuing.
- Cherry brands and varieties vary in sweetness. Taste the cooked filling while it is still warm and add a little more sugar if the cherries are particularly tart.
- Keep the ½-inch (1.25 cm) border free of cherry filling so the pastry can be sealed securely.
- Avoid adding more than 1½–2 tablespoons (22–30 ml) filling per turnover. Overfilling makes the pastry more difficult to seal and increases the chance of leakage during baking.
- The bourbon can be omitted from both the filling and glaze without affecting how the turnovers bake.
- Any leftover cherry filling can be refrigerated separately and used on pancakes, waffles, toast, yogurt, cheesecake or vanilla ice cream.
- Store baked turnovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For the best pastry texture after storage, reheat at 325°F (165°C) for 5–8 minutes or in an air fryer at 325°F (165°C) for 3–4 minutes. Microwaving will soften the puff pastry.
Nutrition
Serving: 190g | Calories: 593kcal | Carbohydrates: 86g | Protein: 6g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 24mg | Sodium: 166mg | Potassium: 242mg | Fiber: 3g | Sugar: 56g | Vitamin A: 94IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 2mg