I’m excited to share my recipe for homemade cherry turnovers—golden, flaky pastries filled with sweet-tart cherry goodness. These turnovers are perfect for breakfast, dessert, or a snack alongside your favorite cup of tea or coffee.

Why You’ll Love This Recipe

I love how these turnovers balance tender, buttery pastry with vibrant cherry flavor. Making them from scratch is easier than it looks, and the result is a warm, indulgent treat with a beautiful golden crust every time. Plus, they’re customizable, so I can adjust sweetness or add spices to match my mood.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pie dough (store‑bought or homemade)
fresh or frozen cherries, pitted
granulated sugar
lemon juice and zest
cornstarch
vanilla extract
egg (for egg wash)

directions

I begin by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
In a bowl, I mix cherries, sugar, lemon juice, lemon zest, cornstarch, and a splash of vanilla until well combined.
I roll out the pie dough on a lightly floured surface and cut it into squares (about 5 inches each).
I spoon a portion of cherry filling onto half of the squares, leaving a border around the edges.
I brush the edges with a little water, fold the dough over to form triangles, and seal the edges by pressing with a fork.
I whisk an egg and brush it over the turnovers for a golden glaze.
I transfer them to the baking sheet, cut small slits on top for steam to escape, and bake for 18–22 minutes, until puffed and golden.
Once baked, I let them cool slightly before serving so the filling sets just enough.

Servings and timing

Yield: 8 turnovers
Prep time: 15 minutes
Bake time: 20 minutes
Total time: 35 minutes

Variations

I sometimes add a dash of ground cinnamon or almond extract to the filling for extra warmth.
I can swap cherries for apple, blueberry, or strawberry to create different fruit turnovers.
For a refined twist, I might sprinkle coarse sugar on top before baking for added crunch.

storage/reheating

I store cooled turnovers in an airtight container at room temperature for up to 2 days, or freeze them wrapped individually for up to 1 month. To reheat, I thaw (if frozen) and warm them in a 350°F oven for about 10 minutes to restore crispiness.

FAQs

### Can I use frozen cherries instead of fresh?

Yes—I often use frozen cherries straight from the freezer. I usually toss them with a little extra cornstarch because frozen fruit releases more liquid.

### Do I need to peel and pit the cherries myself?

If I use fresh cherries, I always pit them for a better texture since biting into pits isn’t fun. I don’t bother peeling them.

### Can I make the dough from scratch?

Absolutely! I sometimes make a simple butter pie dough or even a quick puff pastry-style dough. Just keep it chilled before rolling for best puff.

### How do I prevent soggy turnovers?

I always use enough cornstarch to thicken the filling and I drain excess liquid from thawed fruit before assembling. Baking at a high temperature also helps crisp the crust.

### Can I add a glaze after baking?

Yes—I often mix powdered sugar with a bit of milk or lemon juice and drizzle it atop cooled turnovers for a sweeter touch.

Conclusion

These homemade cherry turnovers are one of my favorite go-to treats when I want something both comforting and impressive. They’re surprisingly simple to make, endlessly adaptable, and oh-so-delicious. I can’t wait for you to try them and enjoy the warm, fruity goodness with every flaky bite!