Cherry Turnovers

Most of the work in this recipe goes into making the filling and even that's pretty minimal. Everyone has a recommendation for removing the pit from a cherry. Some people cut the fruit in half and scoop the seed out; others simply squeeze the whole cherry to remove the seed and then there are gadgets called cherry pitters that can be used to push the seed out. I think it all depends on how messy you are willing to get. However you do it, pitting cherries is well worth the effort when it comes to fresh cherry fillings for pies or turnovers.

The extra effort spent on pitting the cherries is regained by using store bought puff pastry dough although if you are up for it, homemade pie crust dough will work, too.


Place cherries, sugar and lemon juice in a heavy bottom saucepan and cook over a medium heat for 10 minutes or until all the sugar dissolves and the cherries have released their juice.

Add the cornstarch to the 1/2 cup of water. Stir until the cornstarch is dissolved.

Stir the cornstarch mixture into the cherries and bring to a boil. Stirring constantly, boil the mixture until thick. This should take about 3 minutes.

Allow the cherry filling to cool completely so that it's easier to work with.

Place the dough on a floured surface. Roll out lightly and cut into 4-inch squares.

Now you are ready to assemble the turnovers. Moisten the edge of a pastry square with a little bit of water. Place a tablespoon of filling in the center, fold over into a triangle or rectangle and seal the edges. Press the tines of a fork along the edges to crimp. The edges should be well sealed so that the filling doesn't run out during baking.

Poke holes in the top with a fork to create steam vents, brush with egg wash, sprinkle with sugar and place on a parchment paper lined baking sheet. Use a baking sheet with rims to catch any cherry filling that escapes the pastry.

Continue the assembly, one at a time, until all the turnovers are prepared.

Bake the turnovers in a preheated 375 degree F oven for 20 to 30 minutes or the crust is golden.

Remove from the oven and allow to cool before eating.


Frozen cherries can be used as well. You may need to add a little extra cornstarch because they tend to produce more juice.

Time to prepare: 50 minutes.


  • gw says:

    Instructions say add cherries, SUGAR and lemon juice...sugar and quantity are not listed.

    July 14, 2013 05:05pm

Submit Your Comment

You must be logged in to leave a comment. Click here to log in.