Cherry Turnovers With Brown Sugar Icing

cherry turnovers
Leah Maroney
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 8 servings
Nutrition Facts (per serving)
257 Calories
12g Fat
36g Carbs
3g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 257
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 9%
Cholesterol 1mg 0%
Sodium 81mg 4%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 3%
Protein 3g
Calcium 14mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These cherry turnovers melt in your mouth! This recipe can't really get any easier, you can use pre-made puff pastry and canned cherry pie filling. Of course you could get really crazy and try making the puff pastry and the cherry pie filling from scratch. But, for those less ambitious days, this recipe is super simple and tastes like it's totally made from scratch.

You could also make these pastries open faced, like my blueberry cream cheese danish recipe. It's an even simpler twist on the classic pastry. These are perfect for making ahead of time. They reheat nicely in the oven. Just pop them in an oven set to 400 F for about 5 minutes, and you've got beautiful, warm pastries. They are also great for breakfast on the go. They are handheld and compact, so you can grab them as you are headed out the door in the morning. 


  • 1 package of puff pastry (thawed to room temperature)
  • 1 can of cherry pie filling (or make the filling homemade!)
  • 1 cup of powdered sugar
  • 2 Tablespoons of brown sugar
  • 1 Tablespoon of milk

Steps to Make It

  1.  Preheat your oven to 425 F. 

  2. Thaw the puff pastry to room temperature.  Make sure it stays somewhat moist.  If it gets too dry it will be difficult to roll out.  

  3. Roll out the puff pastry sheet into a large rectangle (about 14 by 9 inches)

  4. Cut the rectangle into two long strips.  Then cut each of those strips into about fourths, or so that you are able to create near squares.  

  5. Take each square and place a tablespoon of cherry pie filling onto the center of the square.  Fold the pastry over the top of the cherry pie filling.  Use a fork to crimp the edges of the puff pastry together.  

  6. Place the turnover onto a parchment lined baking sheet.  Score the top of the pastry with a fork about 4 times.  Finish forming the rest of the pastries and place them in the oven for about 15 minutes, or until golden brown. 

  7. While the pastries are cooking, whisk together the icing.  Whisk together the powdered sugar, milk, and brown sugar in a small bowl.  

  8. Once the pastries have cooled slightly, drizzle the icing over the top of the pastries.  Serve while still warm, or freeze and reheat when ready to eat!