Simple Homemade Cherry Turnovers

Simple Homemade Cherry Turnovers are a delightful treat that combines the tartness of fresh cherries with a flaky, buttery pastry.

Prep Time 30

Cook Time 30

Total Time 1

Course Dessert

Cuisine American

Servings 8 servings

2 cups Fresh Cherries Pitted and halved. Can substitute with thawed frozen cherries.
1/4 cup Granulated Sugar Adjust based on the tartness of the cherries.
2 cups All-Purpose Flour For the pastry dough.
1/2 cup Unsalted Butter Cold and cubed.
1 pinch Salt To balance flavors.
4-6 tablespoons Cold Water To bring the dough together.
1 large Egg Beaten, for egg wash.

Wash and pit the cherries, then cut them in half and place in a bowl.
Add sugar to the cherries and toss gently. Let sit for 10-15 minutes.
In a mixing bowl, combine flour and salt. Whisk together.
Add cold, cubed butter to the flour mixture and work until it resembles coarse crumbs.
Gradually add cold water, mixing gently until the dough comes together. Shape into a disc and refrigerate for 30 minutes.
Preheat oven to 375°F (190°C). Roll out the dough to 1/8-inch thickness.
Cut the dough into squares or circles and place a spoonful of cherry filling in the center.
Fold the dough over the filling and seal the edges. Crimp with a fork if desired.
Transfer to a parchment-lined baking sheet and brush with egg wash.
Bake for 25-30 minutes until golden brown. Cool on a wire rack for 10 minutes before serving.

Serve warm or at room temperature. Best enjoyed fresh, but can be stored in an airtight container.

Keyword Easy