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Pillsbury Cherry Turnovers
These pillsbury cherry turnovers are a delightful and easy-to-make dessert that costs just a little over a dollar per serving! The best part? You only need 20 minutes to prep them and pop them in the oven! Prepare yourself for a wave of compliments when you serve up this simple Cherry Turnover recipe. Just a heads-up: the puff pastry crumbles into irresistible buttery flakes with every bite, so you might need to dust off your shirt before heading to a meeting. (Okay, maybe that’s more of a “note-to-self” than a warning, but you get the idea!)
What Are Pillsbury Cherry Turnovers
pillsbury cherry turnovers are a beloved baked treat featuring flaky puff pastry filled with a sweet and tangy Cherry Sauce. While they make a wonderful dessert after dinner, they’re also perfect for breakfast. (You can debate the breakfast angle all you want, but puff pastry is made with flour, butter, and occasionally egg—pretty much like a pancake, if you ask me!)
How To Serve Pillsbury Cherry Turnovers
pillsbury cherry turnovers can be enjoyed warm or at room temperature—or even cold as a late-night snack while you binge your favorite Netflix series. They pair beautifully with ice cream, and they’re especially amazing with No-Churn Balsamic Peach Ice Cream or No-Churn Strawberry Ice Cream. Personally, I also love having Cherry Turnovers as a breakfast pastry, especially with a side of Maizena. They make a fantastic addition to any brunch spread, too. (And if you’re thinking I could eat Cherry Turnovers all day long, well, you wouldn’t be wrong if you read between the lines!)
Other Turnover Flavor Ideas
Thanks to the wonders of puff pastry, you’re always under an hour away from a tasty, crispy turnover. The filling possibilities are endless and only limited by your imagination! Some of my favorite turnovers are made with these fillings:
- Blueberry Sauce
- Strawberry Syrup
- Lemon Curd
Equipment
- Enamelware
- parchment paper
How to Make Pillsbury Cherry Turnovers – Step by Step
1- Line a baking sheet with parchment paper. Place an oven rack in the center of the oven and preheat the oven to 400°F. Place the floured side of the thawed puff pastry sheet on your work surface and use a rolling pin (or wine bottle) to gently roll each sheet into a 12-inch by 12-inch square. Then cut each puff pastry sheet into four squares. Place the eight squares on the baking sheet.
2-Place 1/4 cup of cherry pie filling (or cherry sauce ) into each square’s middle, just left of center, and leave a 1-inch border around the edges. Don’t overfill the turnovers, or they will be difficult to seal.
3-Use a pastry brush, a paper towel, or your finger to brush a little of the beaten egg along the outside edges of each puff pastry square.
4-Fold the bottom right corner of the dough over the filling and press it into the top left corner to create a triangle.
5-Seal the edges of the triangle with a fork. Trim any wonky corners with a small knife.
6-Use a pastry brush or paper towel to add a very light film of 1 beaten egg over the top of each puff pastry turnover. Bake in your preheated 400°F oven for 10 minutes. Move the baking pan so the front of the baking pan is now facing the back of the oven. Then bake an additional 10 to 15 minutes until the puff pastry rises and turns golden brown. Remove the pastries from the oven and cool on the baking sheet for a few minutes before placing the turnovers on a wire cooling rack.
7-Once the pastries have cooled, mix 1 tablespoon of milk with the 1/2 cup of powdered sugar until a thick glaze forms. Use a fork or spoon to drizzle the glaze over the turnovers. A fork creates more distinct lines and a spoon drizzles globs of glaze; choose your own adventure. Don’t tell anyone they’re ready until you’ve had at least one and enjoy your second with loved ones.
Pillsbury Cherry Turnovers
Description
Pillsbury Cherry Turnovers are a delectable baked treat featuring flaky puff pastry filled with a sweet and tangy cherry sauce. It’s the ultimate easy dessert recipe!
Ingredients
Instructions
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Line a baking sheet with parchment paper. Place an oven rack in the center of the oven and preheat the oven to 400°F. Roll each thawed piece of puff pastry gently into a square, then cut each sheet into 4 squares. Place the 8 squares on the baking sheet.
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Place 1/4 cup of cherry pie filling into the middle, left of center, of each square.
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Brush a little of the beaten egg along the outside edges of each puff pastry square.
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Fold the bottom right corner of the dough over the filling and press it into the top left corner. Seal the edges with a fork.
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Use a pastry brush or paper towel to add a very light layer of the beaten egg over the top of the puff pastry turnover. Bake for 20 to 25 minutes until the puff pastry has risen and is golden brown. Remove from the oven and allow to cool on the baking sheet for a few minutes before placing the turnovers on a wire cooling rack.
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Mix the milk with the powdered sugar to make a glaze. Use a spoon to drizzle the glaze over the turnovers. Then enjoy
