Flaky all-butter puff pastry pockets filled with a creamy vanilla-spiked cream cheese and sweet cherry filling, baked to golden perfection with a crunchy sugar topping.
Cherry Cheese Turnovers
Ingredients
Scales from a half to a double batch. Laminated and yeasted doughs are easiest to handle one batch at a time; bake extra pans in rounds.
- 1.0 lb (454.0 g)all-butter puff pastry, cold
- 6.0 oz (170.0 g)cream cheese, softened
- ¼ cup (50.0 g)granulated sugar
- 1.0 tsp (5.0 ml)pure vanilla extract
- 1 ½ cups (225.0 g)fresh or frozen pitted cherries, thawed if frozen
- ¼ cup (50.0 g)granulated sugar for cherry filling
- 1.0 large (50.0 g)egg
- 1.0 tbsp (15.0 ml)water
- 2.0 tbsp (25.0 g)coarse sugar, for sprinkling
Make it at home
-
The vanilla
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Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, combine the softened cream cheese, 1/4 cup (50 g) granulated sugar, and vanilla extract; mix until smooth and set aside.
- In a saucepan over medium heat, combine the cherries and 1/4 cup (50 g) sugar. Cook, stirring occasionally, until the cherries break down slightly and the mixture thickens about 8 minutes. Remove from heat and let cool completely.
- On a lightly floured surface, roll out the puff pastry slightly to smooth creases. Cut into 8 equal squares.
- In the center of each square, spread about 1 tablespoon of the cream cheese mixture, then spoon about 2 tablespoons of the cherry filling over the cream cheese.
- Fold each square diagonally to form a triangle. Press the edges firmly with a fork to seal, trimming any excess dough if needed.
- In a small bowl, beat the egg with 1 tablespoon water to make an egg wash. Brush this over each turnover.
- Sprinkle coarse sugar evenly on top of each turnover.
- Chill the prepared turnovers on the baking sheet in the refrigerator for 15 minutes to let the pastry chill and set.
- Bake in the preheated oven for 20 to 25 minutes, until the turnovers are puffed and golden brown.
- Remove from oven and let cool slightly on a wire rack before serving.
Tips
- Use fresh or thaw frozen cherries drained well to avoid watery filling.
- For extra vanilla flavor, add scraped seeds from half a vanilla bean to the cream cheese mixture.
Recipe FAQ
How long does it take to make cherry cheese turnovers?
Plan on 25 minutes of prep and 25 minutes of cooking, plus 15 minutes to chill. The recipe makes 8 turnovers.
How should I store cherry cheese turnovers?
Store leftover turnovers in an airtight container at room temperature for up to 2 days. Reheat gently in a 350°F (175°C) oven for 5 to 7 minutes to restore flakiness.
Can I make cherry cheese turnovers ahead?
You can assemble the turnovers and refrigerate them unbaked for up to 12 hours before baking.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp pure vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 8 servings this recipe makes.
Whole recipe (8 servings): ~3824 cal · 235g fat · 380g carbs · 53g protein · 163g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Per serving · 478 calories
What it takes to burn one serving
- Brisk walking 90 min·5.3 mi·~10550 steps
- Walking uphill or incline treadmill 65 min·3.3 mi·~6500 steps
- Moderate cycling 49 min·9.8 mi
- Swimming laps 67 min
- Jogging 47 min·3.9 mi·~7500 steps
- Stair climbing 44 min·~3950 steps
- Dancing 78 min
- Bodyweight circuit training 49 min
- Cleaning, errands, or playing with the dog 111 min
Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.
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