Are you one of those people always on the lookout for simple to make desserts that taste amazing and can wow a crowd? I am definitely one of those people. While I do love making decadent desserts I’m always looking for easy to make desserts that look great and can please a crowd.
I also like semi-homemade desserts. This means using refrigerated pie crust dough or frozen puff pastry to make my desserts. I’m not big on using boxed cake mixes but on occasion I do find those useful as well. I figure why not use items that can help me out in the kitchen?
This recipe for Easy Cherry Pie Turnovers uses canned cherry pie filling and frozen puff pastry. That’s right, this one uses not one but two convenience items. The thing is, if you make homemade cherry pie filling it tastes nothing like the canned pie filling. Both are pretty good but very different in taste. Plus, pitting all those cherries takes a lot of time so why not use the already made filling?
As for the frozen puff pastry, as long as you get a good one it’s worth it. Homemade puff pastry is great but it takes forever to make and I really do think the frozen version is just as good. So for this one I grabbed a box of puff pastry from my grocer’s freezer and headed home.
The awesome thing about this recipe is how easy it is. There are only 5 ingredients in this one and it’s so easy to make. The only problem with this Easy Cherry Pie Turnover recipe is that they really do taste best fresh out of the oven so you should make them the day you want to serve them.
To make these turnovers it’s as simple as rolling out the pastry, cutting it, filling it with the pie filling, and baking. That’s it! The result is a flaky, golden brown pastry surrounding a sweet cherry pie filling. It’s so delicious and I love eating them hot out of the oven.
- 2 sheets puff pastry, thawed
- 1 egg
- 2 t. milk
- 1 can cherry pie filling
- 1 t. vanilla
- sanding sugar (optional)
- Line a baking sheet with parchment paper.
- Roll out one sheet of puff pastry and using a pizza cutter, cut it in to 6 rectangles. Place the rectangles on the prepared baking sheet.
- In a small bowl whisk together the egg and milk. Brush this mixture around the edges of the puff pastry rectangles.
- In a medium bowl combine the cherry pie filling and vanilla. Spoon several tablespoons of the mixture in the center of each rectangle.
- Roll out the other sheet of puff pastry and cut into 6 rectangles. Place one rectangle on top of each filled rectangle on the baking sheet.
- Using a fork, crimp the edges of each turnover.
- Using a sharp knife, cut three slits in the top of each turnover.
- Brush the tops of each turnover with remaining egg mixture and sprinkle with sanding sugar if desired.
- Chill in the refrigerator for at least 30 minutes or up to 2 hours before baking.
- Preheat the oven to 375 degrees. Remove the turnovers from the oven and bake for 30-35 minutes or until they are golden brown.
- Remove from the oven and cool on a wire rack. Store in an air tight container for up to 3 days.