Cherry Puff Turnovers

Cherry Puff Turnovers

These Cherry Puff Turnovers are delicious! Plus, the pastry is flaky and buttery. Since cherries aren’t in season, I just used a can of cherry pie filling. This would be a sweet Valentine’s treat to make for the family.

Cherry Puff Turnovers
  • 1½ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup cold butter, cut in cubes or slices
  • ½ cup sour cream
  • 1 can (21 oz.) Cherry Pie Filling
  • 1 egg, beaten with 1 Tablespoon water (to seal pastries)
  1. To make the crust, whisk together the flour, salt, and baking powder. Cut in the cold butter until it's crumbly. Stir in the sour cream.
  2. Place the dough on a floured surface and knead a few times. Shape the dough into a rough square and roll it in an 8"x10" rectangle. (See photo 1 below)
  3. Sprinkle flour on both sides of the dough, then start with a shorter end and fold the dough into thirds (See photo 2 below). Flip the dough over so the flap is on the bottom. Roll the dough into an 8"x10" rectangle again. And again fold it into thirds. Wrap in plastic and place in refrigerator to chill for 30 minutes.
  4. To assemble the turnovers, roll the chilled dough into a 16" square and cut it into 4" squares to make triangle turnovers (See photo 3 below). Place a large teaspoon of cherry pie filling in the middle. Brush two adjoining edges of each square with the beaten egg. Fold the turnovers in diagonally. And press the edges with a fork to seal.
  5. Line a baking sheet with parchment paper (I highly recommend this for easy clean up). Place the turnovers on the baking sheet. Bake at 400 degrees for 20 minutes until golden brown. Cool on rack.


Cherry Puff Turnover Dough Rectangle

Photo 1:  Shape the dough into a square and roll it into an 8″x10″ rectangle.

Cherry Puff Turnover Dough Folded
Photo 2: Start with the shorter ends and fold the dough into thirds.


Cherry Puff Turnovers Dough Cut

Photo 3: Roll the dough into a 16″ square and cut it into 4″ squares.

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