Puff Pastry Cherry Turnovers

Ingredients

Instructions

  1. Preheat oven to 375 degrees. Line heavy cookie sheet with parchment paper.
  2. Defrost one sheet of puff pastry, per package instructions.
  3. In a small saucepan mix together the ½ cup sugar and cornstarch, add the 3 tablespoons juice and drained cherries, and mix gently. Bring just to a boil over medium heat stirring constantly. Remove from heat and set aside.
  4. After defrosting, place pastry sheet on a floured surface and gently unfold. Using a pizza cutter cut into four equal pieces. Taking one piece at a time, using a rolling pin, roll to a thin square, about 7”-8”.
  5. Place one-fourth of the cherries in the middle of the square. Moisten two edges with egg wash and fold into a triangle and seal by pressing with a fork or folding edges over and crimp like a piecrust. Place on the parchment lined cookie sheet.
  6. Brush each with egg wash and sprinkle with remaining 1 teaspoon sugar.
  7. Bake at 375 degrees for 20 to 23 minutes, until turnovers are golden brown.
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