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Food & Drink


The Cherry Turnovers are a delicious dessert that’s easy to make and comes at just over one dollar for each serving! The most appealing aspect? It only takes 20 minutes to bake them baking! Prepare to receive a lot of compliments when you bake this simple cherry Turnover recipe. However, I’d like to warn you that the puff pastry breaks into buttery flakes of delicious flavor when you eat it. So, you’ll need to clean the crumbs off your shirt before entering the meeting. (I suppose that’s less a “warning” and more of a “Note-To-Self,” but you get my point.)


Turnovers with Cherry Turnovers is a well-loved baked dessert from fluffy puff pastry filled with tart and sweet Cherry Sauce. While they’re a great dessert to enjoy as an end-of-dinner dessert, it is also enjoyed as breakfast. (Argue all you can about breakfast; however, you can make puff pastry using butter, flour, and eggs, essentially like a pancake. )


It’s one of the desserts that require no effort, making it a huge victory in my book. The already-made dough is rolled around the filling (which is also ready-made). The dough is then sealed, cooked until golden brown, and drizzled with sugar glaze. Boom! Heaven. Here are the ingredients for my quick recipe for Cherry Turnovers!

Cherries: The cherry sauce I buy is canned. Does it cost less, and is it superior to the homemade Cherry Sauce? No. It’s a good idea; sometimes, it’s even the most delicious thing ever. I strongly recommend the recipe below if you’ve got some extra time. Cherry Sauce recipe.

Puff Pastry Sheets This ready-to-bake dough’s buttery layers are crisp and puff up as it bakes, giving you the thunderous smack that indicates a legitimate flaky pastry.

The egg is beaten and used to close the seams of the folded dough. It’s then brushed over the dough to give it the appearance of a glossy golden finish. It’s possible to leave it out. The golden laminated finish is purely for display purposes, and you can also use milk or water to bond the dough. But milk or water cannot keep the bond in place; therefore, you should take the risk by keeping your eyes.

Powdered sugar is the base for our glaze. If you don’t have powdered sugar, sprinkle granulated sugar on your baked goods after cleaning them with egg to give a smooth, sweet look. It is also possible to skip the glaze made of powdered and granulated sugar. The pastries will remain excellent. Promise.

Milk can be used to make an edible glaze using powdered sugar. It is also possible to use water, but it’s less than creamy.


Two sheets of puff pastry frozen ($5.49)

2 cups of filling for cherry pie ($3.99)

One large egg, beaten ($0.09)

Half cup sugared powder ($0.27)

1 Tbsp of milk ($0.01)


Place a baking sheet on top of parchment paper. Set an oven shelf in the middle of the oven. Heat the oven to 400 degrees F. Then, roll each piece of thawed puff pastry lightly into a square. Then, slice each piece into four squares. Set the eight yards in the baking tray.

Put 1/4 cup filling for cherry pie into the middle, just left from the center, in each square.

Apply a small amount of beat egg around the outer edge of every puff pastry square.

Fold the right-hand corner of the dough in over the filling, pressing it into the upper left corner. Make sure the edges are sealed using the help of a fork.

Use a pastry brush or paper towel to spread a skinny layer of egg yolk over the top layer of puff pastry. Bake for 20-25 minutes or until the puff pastry rises and has turned golden brown. Remove the pie from the oven and let sit on the baking tray for a couple of moments before placing the cakes on a cooling rack made of wire.

Mix the milk and the powdered sugar to create the glaze. Utilize an ice cube to pour the glaze on the desserts. Then enjoy!

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Joseph M. Kay

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