Cherry turnovers are the kind of breakfast treat that makes slow mornings feel special — crisp, flaky puff pastry wrapped around a gooey, sweet-tart cherry filling and finished with a glossy glaze.

When I was growing up, my mom would make us frozen cherry turnovers on special occasions, and after developing countless cherry recipes I’ve perfected yet another cherry delight. This version hits the perfect balance of flavor, ease, and morning-bite appeal. Using store‑bought frozen puff pastry keeps it simple, and making the filling the night before makes the process even easier.

Perfect for brunch or a leisurely weekend breakfast, these turnovers deliver sweet-tart cherries in every flaky bite — and if you want to go all-in, you can make puff pastry from scratch.

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Key ingredients in cherry turnovers

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Cherry Turnovers

Makes 8 turnovers

For the turnovers:

1 (16- to 17-ounce) package frozen puff pastry, thawed according to package directions

12 ounces frozen sweet cherries (about 2 1/2 cups)

1/2 cup granulated sugar

1/2 teaspoon finely grated lemon zest (1/2 medium lemon)

2 tablespoons freshly squeezed lemon juice (1 medium lemon)

5 teaspoons cornstarch

1/4 teaspoon almond extract (optional)

1 large egg

1 tablespoon water

All-purpose flour, for dusting

For the glaze:

2/3 cup powdered sugar

2 1/2 teaspoons water or milk

1/2 teaspoon freshly squeezed lemon juice

1 pinch kosher salt

Make the filling:

1. Cook 12 ounces frozen sweet cherries, 1/2 cup granulated sugar, and 1/2 teaspoon finely grated lemon zest in a medium saucepan over medium heat, covered but stirring occasionally, until the cherries are thawed and the sugar is dissolved, about 12 minutes.

2. Using the back of a wooden spoon or potato masher, gently press on the cherries so they are flat but not completely smashed or broken apart.

3. Increase the heat to medium-high and bring to a simmer. Cook uncovered until the mixture reduces to about 1 1/4 cups, 1 to 3 minutes.

4. Whisk 2 tablespoons lemon juice and 5 teaspoons cornstarch together in a small bowl until the cornstarch is suspended. Add the cornstarch mixture to the cherries and cook, stirring often, until the juices thicken and a flexible spatula leaves a trail when dragged along the bottom of the saucepan, about 1 minute.

5. Turn off the heat. Stir in 1/4 teaspoon almond extract if desired. Transfer the mixture to a bowl. Refrigerate until completely cooled into a jam-like consistency, about 1 1/2 hours.

Assemble and bake the turnovers:

1. Line a rimmed baking sheet with parchment paper. Beat one large egg and 1 tablespoon water together in a small bowl.

2. Sprinkle your work surface lightly with all-purpose flour. Unfold one sheet of the thawed puff pastry on the work surface (if your puff pastry comes in one sheet, cut it in half crosswise first). Roll out into a 10-inch square and cut into four (5-inch) squares. Repeat with the remaining sheet of puff pastry.

3. Place 2 tablespoons of the filling in the middle of each square (you may have a little filling leftover). Brush the edges of each square lightly with the egg wash (reserve the remaining egg wash). Fold each pastry in half to form a triangle. Lightly press down with your fingers, working from the center out, to press out any air pockets. Using a fork, crimp the edges of the dough to seal.

4. Transfer the turnovers to the baking sheet, spacing them evenly apart. Cut three (1/2-inch) slits through the top of each turnover (do not cut through to the bottom). Refrigerate for at least 15 minutes. Meanwhile, heat the oven to 400 F.

5. Brush each turnover with a thin layer of the remaining egg wash. Bake until deep golden brown, rotating the baking sheet halfway through, 20 to 25 minutes total. Transfer the turnovers to a wire rack and let cool for at least 30 minutes before glazing.

Prepare the glaze:

1. Mash and stir 2/3 cup powdered sugar, 2 1/2 teaspoons water, 1/2 teaspoon lemon juice, and 1 pinch kosher salt together in a small bowl with a small flexible spatula until smooth (try to avoid adding more liquid, I promise it will come together!). Drizzle evenly over the turnovers. Let sit until the glaze is set, about 5 minutes.

(Amanda Luchtel is a contributing writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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