Cherry Turnovers

Cherry turnovers are a quick dessert that couldn’t be easier to make. Four ingredients are all you need to whip up a family-friendly treat that’s just as good for breakfast as it is for dessert. Canned cherry pie filling and refrigerated crescent rolls are the secret to saving time with this cherry turnover recipe. It’s so easy that it’s the perfect way to make a kid friendly meal—have them unroll and separate the dough, then let them scoop in their own spoonfuls of cherry pie filling. Ready in just 20 minutes, this simple dessert is the easiest thing to make when you’re expecting last-minute dinner guests.

Ingredients for Cherry Turnovers

• Crescent rolls: These refrigerated rolls are one of the best ways to save time in this cherry turnover recipe; they come pre-made and ready to unroll, separate and bake.
• Cherry pie filling: We’re using canned, pre-made cherry pie to save time in this recipe. If you’d prefer to make your own from scratch, that’s fine too!
• Confectioners’ sugar: Confectioner’s sugar binds with milk in this recipe to create a silky homemade frosting that’s super quick and easy. If you feel like your frosting is too runny, simply add a bit more confectioner’s sugar to thicken it up.
• Milk: We’re using 2% milk here but any type of milk could work in its place. It provides a thick and creamy base for the sweet homemade frosting when mixed with the confectioner’s sugar.

Directions

Step 1: Prepare the dough

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Preheat the oven to 375°F. Unroll the crescent dough and separate it into four rectangles; then place on an ungreased baking sheet. Press on the perforations to separate each piece. Place 1/4 cup of the pie filling on one half of each rectangle. Fold the dough over the filling and then pinch the edges to seal it. Bake the turnovers for 10 to 12 minutes or until golden.

Step 2: Prepare the frosting

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Place the confectioners’ sugar in a small bowl and then stir in enough milk to reach a drizzling consistency. Drizzle it over the turnovers and serve warm.

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Cherry Turnover Variations

• Use another type of pie filling: This recipe is so versatile that you can really use any type of pie filling you like. If you don’t have cherry pie filling and want to use apple, blueberry or pumpkin instead, you can absolutely do so without changing the recipe  much.
• Turn them into cheesecake: If you like your cherry pies on the tangy side, try infusing a bit of cheesecake flavor here. Instead of adding the cherry pie filling on its own scoop in some softened cream cheese too. The combination of the two will leave you with turnovers that taste like cherry cheesecake.

How to Store Cherry Turnovers

You can store these cherry turnovers in an airtight container at room temperature or in the refrigerator. They should last for three to five days if stored properly.

Can you freeze cherry turnovers?

These treats are great for freezing! Simply follow the recipe as outlined and then let the turnovers cool down to room temperature. Once they’ve cooled, transfer them to a baking sheet lined with parchment paper and cover it. Place them in the freezer. Once the turnovers are frozen you can then transfer them to a zip-top bag and store in the freezer for one to two months.

Cherry Turnover Tips

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Can I use puff pastry instead?

If you have puff pastry in your freezer and want to use that you absolutely can. Just be aware that the finished product might be puffier and flakier than if you were to use crescent rolls. Doesn’t sound like a bad idea to us.

If I want these turnovers to be extra flaky can I cook them in the air fryer?

You can definitely cook these cherry turnovers in the air fryer! Follow the instructions as outlined and instead of putting them in the oven, pop the uncooked turnovers in the freezer for about one hour. Putting them in the freezer first will help the dough and filling hold together a bit more, preventing anything from oozing out or falling apart. Transfer them to your air fryer basket and fry until golden once the turnovers are chilled.

What’s the best way to prevent the cherry turnovers filling from oozing out?

The best way to prevent filling from oozing out is to seal the edges efficiently before baking. Be sure to scour the dough all the way around using the backside of a fork and pressing the top piece into the bottom piece without poking any holes. That way the dough will stick together when cooking without letting any filling seep out.