Cherry Puff Pastry Turnovers with Egg Wash
Flaky puff pastry filled with sweet-tart cherries and finished with powdered sugar.
Cherry puff pastry turnovers are flaky parcels with a bright, sweet-tart fruit centre. The source uses ready-made pastry, pitted cherries, sugar and egg wash; this version adds a small amount of cornstarch to keep the filling from becoming watery and leaking through the seams. Keep the pastry cold while you work, cut it into even squares, and leave a clear border around each spoonful of fruit. A fully preheated oven helps the layers puff before the filling escapes. Let the pastries cool briefly after baking, then finish with powdered sugar and serve with tea or coffee. If using frozen cherries, thaw and drain them. Chop large cherries. Toss with sugar, cornstarch and lemon juice. Heat oven to 200°C (400°F). Line a baking tray with parchment.
Recipe card
Cherry Puff Pastry Turnovers with Egg Wash
Equipment: Baking tray, parchment, rolling pin if needed, pastry brush, fork, small bowl
Ingredients
Instructions
Prepare filling
If using frozen cherries, thaw and drain them. Chop large cherries. Toss with sugar, cornstarch and lemon juice.
Heat oven
Heat oven to 200°C (400°F). Line a baking tray with parchment.
Cut pastry
Unroll pastry on a lightly floured surface and cut into 8 equal squares, about 10 cm (4 inches) each. Keep the pastry cool.
Fill and seal
Spoon filling onto one half of each square, leaving a 1 cm border. Brush edges with egg wash, fold over to make triangles and press firmly with a fork. Cut a small steam slit in each top.
Bake
Arrange on the tray with space between. Brush tops with egg wash and bake 18 to 22 minutes until deeply golden and puffed.
Cool and serve
Cool on the tray for 10 minutes. Dust with powdered sugar if desired.
How to tell when it is ready
Pastry is fully puffed and deep golden; filling bubbles through the steam slit.
Tips
- Keep puff pastry cold so its layers rise.
- Drain thawed cherries before measuring.
- Do not overfill the squares.
- Seal edges firmly and cut a steam vent.
Troubleshooting
- If filling leaks, reduce the amount in each pastry and check that the edges are sealed.
- If pastry is soft while shaping, chill the tray for 10 minutes before baking.
Substitutions
- Use frozen pitted cherries after thawing and draining.
- Use milk for brushing instead of egg wash, noting the finish will be paler.
Variations
- Add a pinch of cinnamon to the cherries.
- Use sour cherries and adjust sugar to taste.
Serving suggestions
- Serve with tea or coffee.
- Add a spoonful of thick yogurt.
- Pair with vanilla ice cream for dessert.
- Offer fresh berries alongside.
Make ahead
Prepare the cherry filling up to one day ahead and refrigerate it. Assemble with cold pastry shortly before baking.
Storage
Refrigerate baked turnovers up to 3 days. Reheat in a 180°C (350°F) oven to restore crispness.
Food safety
Contains wheat and egg. Keep pastry chilled while assembling; bake until pastry is fully puffed and browned. Refrigerate leftovers within 2 hours.
Frequently asked questions
Can I assemble the turnovers ahead?
Assemble them, cover and refrigerate for a few hours; brush with egg just before baking.
How should I store cherry puff pastry turnovers?
Refrigerate baked turnovers up to 3 days. Reheat in a 180°C (350°F) oven to restore crispness.
Serve while fresh and follow the storage guidance for leftovers.
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