This cherry turnover recipe from acclaimed pastry chef and cookbook author Claudia Fleming wraps a combination of sweet and sour cherries in flaky pastry to form tidy hand pies that would be a hit at any function, from a backyard BBQ to the most elegant brunch party.
If you’re new to working with store-bought puff pastry dough, here’s what you need to know: Prep time is key. Transfer the box from the freezer to the refrigerator the night before so the dough can defrost gradually and evenly. Spoon the compote into the lower half of each pastry diamond when shaping your turnovers so they’re easier to fold and seal. A good crimp with a fork helps, and don’t forget to poke a few holes in the tops of the turnovers to release steam. If your dough has gotten warm while making the cherry turnovers, stick the formed pastries in the fridge for 15 minutes before baking to firm up for a more impressive puff.
Parchment paper isn’t strictly necessary, but if you aim to keep cleanup swift, line your baking tray to catch drips of egg wash and any cherry juices that bubble out. You will end up with a bit of extra dough, which is a perfect excuse to make a mini-batch of these easy berry pies.
Serve turnovers as is, alongside a scoop of the best vanilla ice cream, or dust them all over with powdered sugar.
Editor’s note: If you can’t find sour cherries, double the amount of sweet ones and increase the lemon juice to 1½ Tbsp.
Recipe information
Total Time
2 hours
Yield
Makes 6 turnovers
Ingredients
Compote
1½
1½
¼
2
1
½
1
1
2
Preparation
For Compote
Step 1
Combine 1½ cups pitted dark sweet cherries, 1½ cups pitted sour cherries, ¼ cup (50 g) granulated sugar, 2 tsp. cornstarch, 1 tsp. fresh lemon juice, and ½ tsp. vanilla extract in medium saucepan; toss to coat. Let cherry mixture stand 30 minutes at room temperature to coax out juices.
Step 2
Stir mixture gently over medium-high heat until juices boil and thicken slightly, about 2 minutes. Cool cherry pie filling completely.
Step 3
Position rack in center of oven and preheat to 375ºF. Roll out 1 puff pastry sheet on lightly floured surface to 11½" square. Cut into 4 equal squares. Repeat with second puff pastry sheet.
Step 4
Arrange 6 pastry squares like diamonds on surface, spacing apart (reserve remaining 2 squares puff pastry for another use). Place ⅙ of cherry pie filling in center of lower half of each pastry diamond. Beat 1 large egg in a small bowl to blend. Brush edges of pastry with beaten egg, then fold top half of pastry over lower half to form a triangle. Press firmly on pastry edges to adhere, then fold edges over, enclosing filling completely and creating double edges; press with fork to seal.
Step 5
Place turnovers on large parchment-lined rimmed baking sheet, spacing 2–3" apart. Using tines of fork, pierce top crust of each turnover in 3 places to allow steam to escape during baking. Brush tops and edges of turnovers with beaten egg; sprinkle with 2 Tbsp. raw sugar.
Step 6
Bake turnovers until crust is golden brown and filling is bubbling thickly through steam holes in crust, about 35 minutes. Cool slightly. Serve turnovers warm or at room temperature.
Do Ahead: Cherry pie filling can be made 1 day ahead. Cover and chill.
Editor’s note: This recipe for cherry turnovers was first printed in our July 2008 issue. Head this way for more of our favorite recipes with puff pastry →