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Cherry Turnovers Recipe

Cherry Turnovers Recipe

These cherry pie pockets are a welcome treat, especially when they're served warm from the oven.—Lori Daniels, Beverly, West Virginia
TOTAL TIME: Prep: 55 min. + chilling Bake: 30 min. YIELD: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 milk


  • 1. 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 wrap; refrigerate for 30 minutes.
  • 2. 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.
  • 3. 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.
  • 4. 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. Yield: 8 servings.

Nutritional Facts

1 each: 454 calories, 19g fat (5g saturated fat), 0 cholesterol, 298mg sodium, 66g carbohydrate (30g sugars, 2g fiber), 5g protein.

Reviews for Cherry Turnovers

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barfive User ID: 53274 269109
Reviewed Jul. 7, 2017

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

Mary Bar"

sstetzel User ID: 158954 230238
Reviewed 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 Stetzel
Online Community Manager"

sandyko User ID: 5901524 230233
Reviewed 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 User ID: 8454558 229820
Reviewed 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 User ID: 28838 99598
Reviewed Sep. 27, 2014

"Not worth the work."

Tadamssantacruz User ID: 3008662 175281
Reviewed 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 User ID: 7133233 171436
Reviewed Feb. 11, 2013

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

tiger72 User ID: 6568060 159095
Reviewed 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 User ID: 48540 99597
Reviewed 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.)"

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