Black Cherry Turnovers

mmmmmm…. real fresh turnovers. It’s hard to resist these little lovelies in the morning. I grew up eating the the turnovers/strudels that you pop in the toaster and then put icing on. I loved them. Oh they were so good and decided to get Mia some the other day at the store. But before I put the box in the cart I looked at the ingredients and decided I would make them myself to keep as much preservatives, food dye, and things I can’t pronounce out of the equation. Seriously, why do I even look at the label? I know what I’m going to find and then I have this huge guilt trip and then end up leaving the checkout line to put it back on the shelf.  All types of crazy I am! Anyone else have this issue? My theory is cook fresh as much as possible and use the boxed stuff in emergencies or when you just need a break.

I grabbed a book I’m reading and loving the simplicity of these days called, Family Meals by Martha Helms Sinksey. It’s full of seasonal food and kitchen information paired with simple wholesome meals. It’s like a Betty Crocker cookbook for this generation. Anyway, the recipe for cherry turnovers caught my eye and I have been eager to make some. That day Mia and I put our aprons on and got cooking.

Unfortunately, I had to do several attempts at the turnovers because the original directions did not agree with my oven and I burnt two batches. But now I’ve got it down and made some adjustments for my tastes and my gas oven. Here’s the best thing about these turnovers…. they are absolutely freezable for quick future breakfasts! Crazy delicious, these turnovers make a fabulous easy breakfast and gift for your neighbor when your new 70 pound puppy escapes from the yard to try to play with their 8 pound dog.

Black Cherry Turnovers makes 8
adapted and pretty much completely changed from Family Meals

  • 1 1/2 cup pitted black cherries, frozen and thawed
  • 1/2 cup  granulated sugar
  • 1 Tbs vanilla extract
  • 1 Tbs all-purpose flour
  • 1 pinch Kosher salt
  • 1 egg, lightly beaten
  • 2 Tbs decorating sugar, granulated can be substituted
  • 1 package (2 sheets) Puff Pastry, thawed according to package
  • optional extras: for Chocolate Cherry turnovers 1/2 cup dark chocolate chips or for Cherry Thyme and Black Pepper turnovers fresh thyme 2 tsp black pepper

Preheat oven to 400°F.

It’s important to be completely prepped before working with the puff pastry. You will need to keep the pastry cold so it will be flaky when baked. Keep the pastry in the refrigerator until needed. In a bowl, combine the cherries, 1/2 cup granulated sugar, vanilla, flour and salt. Set aside.

In a small bowl, beat the egg and set aside.

Working with one pastry sheet at a time, divide into four squares with a knife or a cutting wheel.

Place the pastry squares on a baking sheet lined with parchment paper. Spoon a large tablespoon of the cherry mixture in the center of each square. Brush two sides with the beaten egg.

At this time if you want to change things up a bit, add some dark chocolate chips, about a tablespoon per turnover, for a sweet kick or…

add a little fresh thyme, about a teaspoon per turnover, and fresh ground black pepper, 1/4 tsp per turnover, for a sinfully savory turnover. This is my FAVORITE!

Fold the pastry dough over creating a triangle. Seal the sides by crimping the edges together with a fork.

Brush the tops with the egg wash.

Sprinkle the tops with decorating sugar.

or a little pepper if you make my favorite turnovers.

With a sharp knife, make a slit in the top of the turnover. You don’t want exploding turnovers! At this point you can wrap in plastic wrap and freeze. When ready remove from freezer and wrap and place on a baking sheet. Bake following directions but add an additional 20 to 30 minutes to the cooking time. Place in the oven and bake for 20 minutes until puffy and golden.

When finished, remove to a cooling rack and allow to cool.

Delicious. Delicious. Delicious.






  • Beth

    I love the thyme-black pepper version, how creative! Turnovers are such a great way to use fruit, yours look amazing :)

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