Cherry Turnovers

Cherry Turnovers


Flaky cherry turnovers filled with homemade bing cherry compote.
  • Serves: 12
  • Active Time: 1 hr 30 mins
  • Total Time: 2 hrs
  • Views: 19,919
  • Success: 100%


Step 1: Making the Cherry Filling

• 1 1/4 lb fresh bing cherries
• juice of 1/2 an orange
• 1/4 cup granulated sugar
• 2 to 3 tsp cornstarch (or more)
• 2 tsp water (approx.)


Wash and pat the cherries dry. Use a cherry pitting tool to pit the cherries. Alternatively, slice them in half and pick out the pit. Note: The compote does look prettier when the cherries are whole, so it is worth it to purchase a pitter. They are fairly inexpensive and can be found at most kitchen stores.

To make the compote, simply place the cherries, juice and sugar into a heavy-bottomed pot and heat over medium. Let the compote simmer for about 10 to 15 minutes, or until the cherries soften slightly. The cherries should still hold their shape somewhat, so it’s important to not overcook the compote.

Mix the cornstarch and a couple of teaspoons of water together in a small bowl. Once the compote has cooked, add the cornstarch a bit at a time while stirring. Let the mixture simmer for a minute or so to see how thick it becomes before adding more, keeping in mind that the compote will thicken even more as it cools. You should be able to see obvious track lines in the compote when you scrape the bottom of the pot. The compote for turnovers needs to be a thick enough so it doesn’t spill out of the turnover when you take a bite. Let the mixture simmer for a couple of minutes to cook off any starchiness. Taste to make sure it doesn’t taste chalky.

Pour into a bowl and let cool completely before using.

Step 2: Rolling & Measuring the Puff Pastry

• 1 1/2 lb puff pastry
• all-purpose flour (for dusting)


To begin, preheat your oven to 425° F (220° C).

To roll out the puff pastry, first sprinkle a bit of flour onto the work surface. Quickly, but gently, roll out the dough into a rectangle, about 8″ × 24″ -inches. The dough should also be between 1/8" to 1/4" -inch thick.

Keep in mind that puff pastry needs to be kept as cold as possible. If you feel that the dough is getting too warm, sprinkle a bit of flour on the back of a baking sheet and place the dough on top. Transfer it to the refrigerator or freezer to chill.

Step 3: Cutting the Puff Pastry


Using a sharp knife, cut the puff pastry into 4″ × 4″ -inch squares. Brush off any excess flour from both sides of the dough.

Step 4: Extending the Hinge of the Dough (optional)


Place a piece of dough in front of you so it looks like a diamond.

Using your rolling pin, flatten the dough slightly between the left and the right points.

This just extends the dough a bit in the center, so it stretches a bit more easily over the filling.

Step 5: Egg Washing & Filling the Puff Pastry

• 1 large egg


In a small bowl, beat the egg until smooth.

Using a small pastry brush, apply the egg wash around the perimeter of the square.

Place about a tablespoon of the compote into the center. Don’t overfill the turnovers or they will leak.

Step 6: Folding the Turnovers


Fold the dough over to create a triangle and match up the tips. Press gently to seal. Use a fork to press the seams together.

Remember, the dough should be cold while you work with it. If it feels too warm at any point, return it to the refrigerator.

Step 7: Chilling the Dough


Place the turnovers onto a tray lined with parchment. Transfer to the refrigerator or freezer to rest and chill for at least 10 minutes.

Step 8: Egg Washing the Turnovers

• 2 to 3 tsp whole milk (or cream)


Once the turnovers are cold, mix the milk (or cream) with the remaining egg wash.

Using a pastry brush, brush the top and sides of the turnovers with the egg wash.

Step 9: Venting & Sugaring the Turnovers

• 1 to 2 tbsp granulated sugar


With a sharp knife, vent the turnovers by making 1 or 2 small incisions on the top.

Sprinkle the tops with a bit of granulated sugar.

Step 10: Baking & Cooling the Turnovers


Place the turnovers into the oven and bake for approximately 15 minutes or until golden brown.

If the dough is very cold (or frozen), the baking time will be longer. If the tops are getting too brown, but the puff hasn’t cooked through yet, you can turn down the heat to about 375°F (190° C) and/or rest a sheet of parchment over top until they cook through.

Once done, transfer to a cooling rack. Let cool before serving. If you want to eat them while they are still warm, be careful of the hot cherry compote inside.

Chef's Notes

Turnovers can be filled with any type of compote. Just make sure it is thick enough so it doesn’t run out of the turnover when eaten.


  • Liz S
    Liz S
    My turnovers didn't look anything like yours. I discovered it was probably not the best recipe choice to make on a hot day with 2 and 4 year olds:) We had filling everwhere. The dough got too warm and we rolled the center part too thin. The fork marks were pretty erratic and we had cherry juice spilling out of the vents as they baked because we put too much filling in each one. But we had fun and in spite of massacring the recipe they tasted really great. The only complaint was that I wouldn't let them each eat more than one before dinner:)
  • Kimberley S Rouxbe Staff
    Kimberley S
    Puff is definitely challenging to work with on a hot day or in a hot kitchen, but it sounds like all of the fun you had compensated for your struggles. In the end, who cares what they look like. I used to be way more picky - now, if I use good ingredients and the end result tastes great, that's all that really matters :)
  • Faye C
    Faye C
    in a good way. Made these with strawberry/apple/rhubarb compote. I think working with puff pastry is a matter of experience. It's fiddly. I think one of them looked like yours, Kim. But delish!
  • Kimberley S Rouxbe Staff
    Kimberley S
    Yes, you need to be organized and work quickly with puff pastry. It needs to be kept cold at all times to ensure the best puff. It does take practice. Glad you tried it out! Cheers!
  • Fiona L
    Fiona L
    Hi, I tried making one with stawberry compote. Everything went well and perfect till I bake them. The strawberry starts coming out thru the holes that i make with knife. How do i prevent this from happening? Thank you, Fiona
  • Kimberley S Rouxbe Staff
    Kimberley S
    Perhaps your compote needed to be a bit thicker so it is less prone to oozing out of the vents. Also, make sure not to over-stuff them as this will cause the filling to leak out when the pastry rises. Cheers!
  • Fiona L
    Fiona L
    I tried again with frozen strawbeery. The result is not good. The filling oozing out of the vent.. Should I use fresh strawberry instead? I didn't over stuff them.
  • Kimberley S Rouxbe Staff
    Kimberley S
    When making compote, it is best to use fresh fruit that is in season (for flavor, texture and water content). Frozen fruit, especially strawberries, will contain more water than fresh. Perhaps your compote still wasn't thick enough so you may need to reduce it more or add more sugar and/or cornstarch. Also, make sure to really seal the seams and vent the tops of the dough. Good job at practicing and continuing to perfect the turnovers. Cheers!
  • Valentina L
    Valentina L
    Is there a puff pastry recipe on your site? I don't seem to find it
  • Kimberley S Rouxbe Staff
    Kimberley S
    No, sorry, not at this time. Eventually, this technique will be covered in the Cooking School. Cheers!

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