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Cherry Turnovers

This cherry turnover recipe is a welcome treat, especially when served warm from the oven. —Lori Daniels, Beverly, West Virginia
  • Total Time
    Prep: 55 min. + chilling Bake: 30 min.
  • Makes
    8 servings


  • 2-2/3 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 6 tablespoons cold water
  • 2 cups fresh or frozen pitted tart cherries, thawed
  • 1/2 cup sugar
  • 2 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons whole milk


  • In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic; refrigerate for 30 minutes.
  • Meanwhile, in a large saucepan, combine cherries and sugar. Mash slightly; let stand for 15-20 minutes. Stir in cornstarch until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cinnamon. Cool.
  • Divide dough into eight portions. On a lightly floured surface, roll out each portion into a 5-in. circle. Place about 3 tablespoons cherry mixture on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork.
  • Place on a greased baking sheet. Bake at 375° for 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine the confectioner's sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm turnovers. Serve warm.
Nutrition Facts
1 each: 454 calories, 19g fat (5g saturated fat), 0 cholesterol, 298mg sodium, 66g carbohydrate (30g sugars, 2g fiber), 5g protein.
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Average Rating:
  • Anne
    Oct 6, 2019

    About as much work as I expected but a disappointing result. It was basically pie crust made into turnovers. Puff pastry would’ve been much better, although I didn’t have any. At the very least, some sugar should be added to the pastry to distinguish it from what you might use to make a savory turnover. I used canned cherry pie filling, because that’s what I was trying to use up.

  • barfive
    Jul 7, 2017

    I used the recipe for the filling portion, but used puff pastry and my family loved them.Mary Bar

  • sstetzel
    Jul 27, 2015

    Hi Sandyko,You could certainly give puff pastry a try. The pastry with these is a bit more like pie crust, so still a nice flaky crust.Good luck!Sue StetzelOnline Community Manager

  • sandyko
    Jul 27, 2015

    I haven't made this recipe yet--but could I use puff pastry dough (rolled out a little to reduce puffing)? The cherry turnovers I buy always are in puff pastry, and I love the flaky dough.

  • anngbob
    Jul 19, 2015

    Yes, a fair amount of work but totally worth the work for the result we obtained. For the adults, try adding Meyer's Rum or Yukon Jack liqueur in place of vanilla in the glaze. Delicious!

  • Arlenea
    Sep 27, 2014

    Not worth the work.

  • Tadamssantacruz
    Jul 18, 2013

    These were terrific! Just the right amount of sugar to use - particularly with Bing and/or overripe cherries. Delicious Summer treat!

  • sherryt616
    Feb 11, 2013

    These turnovers are worth the little bit of extra work! This is the best turnover recipe I have tried!

  • tiger72
    Mar 10, 2012

    my family loved this i made a few changes but other then that they couldn't keep there hands off of it. It's a great dessert for all age groups

  • Pompilia
    Nov 4, 2011

    These turnovers were a bit of work, but everyone agreed they were worth it. The filling had a great flavor, and the crust was good too, though I think added a bit more water to the dough (I'm no crust expert, unfortunately.)