Cherry Turnovers

Teresa Jacobson


This recipe is from one of my favorite vegetarian cookbooks "College Vegetarian Cooking." I love this cookbook for its super simple vegetarian recipes. This is a family favorite.


★★★★★ 1 vote

30 Min
20 Min


  • 12 oz
    frozen, pitted cherries (i use about 2 cups black cherries)
  • 1/2 c
    water. divided
  • 1/4 c
  • 1 Tbsp
  • 2
    puff pastry sheets (or 1 box thawed according to package directions)

How to Make Cherry Turnovers


  1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper or coat with nonstick spray.
    Place cherries, 1/4 cup water and sugar in a small saucepan and cook over medium heat for about 10 minutes or until full rolling boil. In a small bowl, combine remaining 1/4 cup water and cornstarch; mix until smooth then pour into saucepan. Cook for about 2 minutes or until boiling and thickened. Remove from heat and cool slightly.
  2. Lay each pastry sheet flat and cut into quarters. Spoon some of the cherry mixture into center of square. Wet your fingers with water and dampen all the edges of the pastry. Fold each square over to form a triangle and press edges to seal. If desired, brush tops with a little water and sprinkle lightly with sugar.
  3. Place triangles on prepared baking sheet and bake for about 20-25 minutes or until golden brown. Allow to cool before devouring! ;)

Printable Recipe Card

About Cherry Turnovers

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy

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