Gluten-Free Cherry Turnovers with Puff Pastry
An easy dessert idea for you. These gluten-free cherry turnovers with puff pastry are simple to make and delicious.
There’s nothing like a quick and easy dessert. This is a simple turnovers recipe with only 4 ingredients. I happen to love easy to make fruit desserts like this Mixed Berry Crumble and this Gluten-Free Strawberry Peach Galette.
Why You'll Love This Recipe
- It’s easy to make
- Gluten-free
- Four simple ingredients
Ingredients
Puff Pastry – Using gluten-free puff pastry I recommend Sweet Loren’s Gluten Free Puff Pastry if you are not gluten-free you can use regular puff pastry.
Cherry Pie Filling – You can use your favorite cherry pie filling. I used the Solo Cherry Cake and Pastry Filling as it is less wasteful than the larger cans available and it also is gluten-free.
Milk/Non Dairy Milk – For making the glaze and brushing the tops of the pastry.You can use either, it works really well with unsweetened almond milk.
Powdered Sugar – You only need a few tablespoons for the glaze topping.
Egg (Optional) – This is for an egg wash for the top of the pastry but you can also use milk if desired. You will need 1 egg.
Sugar (Optional) – A sprinkle of regular or raw sugar on top to give it extra sweetness.
Instructions
- Pre-heat the oven to 425°F.
- Remove the puff pastry from its packaging and unfold it onto a clean parchment paper. Then place it onto a rimmed baking sheet.
- Using a knife or pizza cutter, cut the puff pastry in half, then rotate it and cut in half again so you have four large rectangles.
- Space out each rectangle; then on one half of the pastry cut out a little circle or heart and place that piece of puff pastry to the side.
- Place 3 tablespoons of the cherry filling onto the half of the rectangle without the heart/circle cut out. Make sure to leave a 1/4 inch border to reduce the filling from leaking out.
- Fold over the puff pastry to cover the cherry filling.
- Gently press the edges together with a fork all the way around sealing the turnover. It’s ok if a bit of the filling spills out.
- Brush an egg wash or milk over the top of the puff pastry then add the little circle or heart cutout to the top of the turnover and gently brush it will the milk/egg wash.
- Sprinkle with the sugar.
- Bake 11 minutes or until the puff pastry is puffed and lightly browned.
- Place on a cooling rack to cool completely.
- Mix the milk and powdered sugar in a small bowl. Then drizzle it over the cooled puff pastry.
Recipe Tips
- If the puff pastry starts to get to soft, place it back into the refrigerator for a few minutes to firm up.
- Leave a 1/4 inch border when filling so the filling doesn’t leak out. You may have a little but you don’t want a massive amount of leaking.
- Milk or egg wash work great, however and egg wash gives a bit more of a browning effect on top of the pastry.
- You do not need to sprinkle with raw sugar if you don’t have it, you can use a bit of regular granulated sugar if desired.
- Make sure they are spaced far enough apart so when you press them together with a fork you have room to work.
- These are best eaten the day they are made.
Gluten-Free Cherry Turnovers with Puff Pastry
Easy gluten-free puff pastry turnover recipe with a delicious cherry filling and a sweet glaze.
Yield: 4
Calories: 482kcal
Materials
- 1 Puff Pastry I used Sweet Loren's Gluten-Free puff pastry
- 12 oz Cherry Filling The Solo brand of cherry and pie filling
- 2 tbsp Powdered Sugar
- 2 tsp Milk/Non-Diary Milk
- 1 large Egg Optional
- 1 tbsp Raw/Sparkling Sugar Can sub granulated sugar
Instructions
- Pre-heat the oven to 425°Ï.
- Remove the puff pastry from its packaging and unfold it onto a clean parchment paper, then place that onto a rimmed baking sheet.
- Using a knife or pizza cutter, cut the puff pastry in half, then rotate it and cut in half again so you have four large rectangles.
- Space out each rectangle, then on one half of the puff pastry cut out a little circle or heart and place that little piece of puff pastry to the side.
- Place 3 tablespoons of the cherry filling onto the half of the rectangle without the hear/circle cut out. Make sure to leave a 1/4 inch border to prevent the filling from leaking out.
- Fold over the puff pastry to cover the cherry filling.
- Gently press the edges together with a fork all the way around sealing the turnover. It's ok if a bit of the filling spills out.
- Brush an egg wash or milk over the top of the puff pastry then add the little circle or heart to the top of the turnover and gently brush it with a bit of milk/egg wash.
- Sprinkle with the sugar.
- Bake on the center oven rack for 11 minutes or until the pastry is puffed and lightly browned.
- Place on a cooling rack to cool completely.
Make the Glaze
- In a small bowl combine milk and powdered sugar and mix until smooth. Drizzle it over the cooled puff pastry.
Notes
You can use your favorite cherry pie filling, however they tend to come in larger containers and unless you are making a lot of turnovers it is not recommended due to waste. The Solo brand is a smaller filling option and therefore less waste as you will not be using the whole can.
You will have a bit of the filling spilling out, that's ok, you just don't want lots of it.
Use a rimmed baking sheet to prevent spills leaking onto your oven.
You can use a bit of milk or an egg to brush the top of the pastry. The egg gives it a more brown color.
The sugar topping is optional, if you are using granulated sugar just use a light sprinkle on top you may not need the full tablespoon.
These are best eaten the day they are made.
Nutrition
Serving: 1Turnover | Calories: 482kcal | Carbohydrates: 59g | Protein: 6g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 187mg | Potassium: 149mg | Fiber: 1g | Sugar: 8g | Vitamin A: 247IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg
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