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Cherries and Cream Turnovers

Flaky puff pastry filled with cream cheese and a cherry pie filling!
Prep Time 50 minutes
Cook Time 27 minutes
Total Time 1 hour 17 minutes
Servings 8 turnovers
Author Olivia Lam

Ingredients

For the Cherry Pie Filling:

  • ¼ Cold Water
  • 1 Tbsp Cornstarch
  • 9 oz. Cherries (pitted and halved)
  • ¼ cup Granulated Sugar
  • ½ Tbsp Lemon Juice
  • ⅛ tsp Kosher Salt

For the Cream Cheese Filling:

  • 8 oz. Cream Cheese
  • ¼ cup Powdered Sugar
  • 1 Tbsp Sour Cream
  • ½ tsp Vanilla Extract
  • ¼ tsp Kosher Salt

For the Turnovers:

  • 16 oz. Puff Pastry (2 sheets) (thawed)
  • 1 Large Egg
  • 1 Tbsp Milk
  • 3 Tbsp Raw Sugar

Instructions

For the Cherry Pie Filling:

  • Add the cold water and cornstarch into a small bowl and whisk until combined. Set it aside.
  • Heat a pan over medium heat. Add in the cherries, granulated sugar, lemon juice, and kosher salt. Mix until combined then cook for 2-4 minutes until the cherries begin to release their juices.
  • Stir the cornstarch mixture again then pour it into the pan. Mix until combined. Simmer the cherries for another 1-2 minutes until they've slightly softened and the juices have thickened into a pie filling consistency. Transfer the mixture into a bowl and set it aside to cool.

For the Cream Cheese Filling:

  • Add all of the ingredients into a bowl and mix until the ingredients are well combined. Set aside.

For the Turnovers:

  • Preheat the oven to 425℉. Line a few baking sheets with parchment paper.
  • Lightly dust a clean work surface with flour. Add the puff pastry sheets onto the work surface and lightly dust them with flour. Roll each sheet of puff pastry into a square and so that they are slightly thinner than they originally were.
  • Cut each sheet of puff pastry into 4 squares so you have a total of 8. Pipe 1½ to 2 tablespoons of the cream cheese mixture onto the center of the square, making sure to leave a ½ inch border around it. Spoon 1½ to 2 tablespoons of the cherry filling on top of the cream cheese mixture.
  • Take one corner of the puff pastry and fold it up and over until it meets the opposite corner, making a triangle. Using your fingers, gently press down on the edges. Then use the tips of a fork to crimp all along the edges to seal the seam. Transfer the turnover onto the lined baking sheet. Repeat this process to make the remaining turnovers. Space then turnovers 1½ inches apart on the baking sheet.
  • Beat together the egg and milk until combined to create an egg wash. Use a pastry brush to coat the tops of the turnovers with the egg wash. Cut 3 slits onto the tops of all the turnovers so they can vent while baking. Sprinkle the raw sugar onto the tops of the turnovers. Bake them in the over for 23-24 minutes until golden brown. Allow the turnovers to cool for a bit then enjoy!