Cherry Turnover Pastries
These Cherry Turnovers have a flaky pastry outside with a warm cherry pie filling (and a sweet glaze!). They are a festive treat for the holidays… these turnovers are just as quick as opening a tube of cinnamon rolls, making them perfect for breakfast or dessert!
This is one of those recipes that is so simple that you almost don’t need a recipe. I got my inspiration for these from the Pillsbury’s cherry turnover kits that I loved when I was growing up. I haven’t been able to find them anymore so I decided to make my own simple version.
Try making these turnovers with any variety of pie filling!
Cherry Turnovers 4 servings
- 12 oz can cherry pie filling
- 8 oz tube crescent roll dough
- 1 cup powdered sugar
Preheat oven to 350F. Start by unrolling the crescent roll dough and separating it into fourths. Press the seams to create a solid rectangle.
Place several spoonfuls of pie filling onto each rectangle. Fold over, to create a square, and press edges together. Bake for about 20 minutes, or until pastry is light golden brown.
Go ahead and make the glaze while your turnovers are baking. Place powdered sugar into a bowl and add water (a little bit at a time), stirring, until you have created a thick glaze. Add more powdered sugar or water, as needed, to get the right consistency and amount of glaze that you’d like for your turnovers.
Let pastries cool for a minute or two, after coming out of the oven, before topping them with glaze. Serve right away!