Homemade Cherry Turnovers
🛒 What You’ll Need
- 1 package Frozen puff pastry, thawed 🥐
- 1 can (21 oz) Cherry pie filling 🍒🍯
- 1 Large egg (for that golden egg wash) 🥚
- 1 cup Powdered sugar (for the drizzle) ☁️
- 1-2 tbsp Milk or heavy cream 🥛
- ½ tsp Vanilla extract 🍦
- Optional: Coarse sugar for a sparkling crunch! ✨💎
👩🍳 Instructions
- Preheat & Prep: Heat your oven to 400°F. Line a large baking sheet with parchment paper. 🌡️🔥
- Roll it Out: On a lightly floured surface, gently roll out your puff pastry and cut into equal-sized squares (usually 4 to 9 depending on size). 🥐📐
- The Filling: Place a generous spoonful of cherry pie filling in the center of each square. Don’t overfill, or they’ll leak! 🍒🥄
- Seal the Deal: Fold the pastry over the filling to create a triangle. Use a fork to crimp the edges tightly to seal in all that goodness. 🥐🍴🔒
- The Glow Up: Brush the tops with a beaten egg wash and cut a small slit in the top for steam to escape. Sprinkle with coarse sugar if you like! 🥚✨💎
- Bake: Bake for 15–20 minutes until the pastry is puffed up and deep golden brown as seen in the photo! ⏲️📈🤤
- The Drizzle: Whisk powdered sugar, milk, and vanilla together until smooth. Once the turnovers have cooled slightly, drizzle that sweet glaze generously over the top! ☁️🍯👑✨
🔥 Pro Tips:
- Keep it Cold: Work with the puff pastry while it’s still cold! If it gets too warm, it won’t puff up into those beautiful, airy layers. 🥐❄️🛡️
- The “Leak” Hack: If you’re worried about the filling running out, chill the assembled turnovers in the fridge for 10 minutes before popping them in the oven! ⏲️❄️🎯
