Quick Cherry Turnovers Recipes

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QUICK CHERRY TURNOVERS



Quick Cherry Turnovers image

Refrigerated crescent rolls let you make these fruit-filled pastries in a hurry. My family loves these turnovers for breakfast, but they're so delicious, they'd be welcome any time of the day. Feel free to experiment with other pie fillings as well. -Elleen Oberrueter, Danbury, Iowa

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 4

1 tube (8 ounces) refrigerated crescent rolls
1 cup cherry pie filling
1/2 cup confectioners' sugar
1 to 2 tablespoons milk

Steps:

  • Preheat oven to 375°. Unroll crescent dough and separate into four rectangles; place on an ungreased baking sheet. Press perforations to seal. Place 1/4 cup pie filling on one half of each rectangle. Fold dough over filling; pinch edges to seal. Bake 10-12 minutes or until golden. , Place confectioners' sugar in a small bowl; stir in enough milk to achieve a drizzling consistency. Drizzle over turnovers. Serve warm.

Nutrition Facts : Calories 359 calories, Fat 12g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 459mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 0 fiber), Protein 4g protein.

CHERRY TURNOVERS



Cherry Turnovers image

This cherry turnover recipe is a welcome treat, especially when served warm from the oven. -Lori Daniels, Beverly, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 13

2-2/3 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
6 tablespoons cold water
FILLING:
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

Steps:

  • 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 : Calories 454 calories, Fat 19g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.

CHERRY TURNOVERS



Cherry Turnovers image

These turnovers will bring back fond memories of treats Mom used to make.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Number Of Ingredients 7

3 tablespoons all-purpose flour, plus more for work surface
1 box (17.25 ounces, 2 sheets) frozen puff pastry, thawed
1 bag (12 ounces) frozen cherries
1/3 cup granulated sugar
1 tablespoon fresh lemon juice
1 large egg yolk, beaten with 2 teaspoons water (for egg wash)
2 to 3 tablespoons coarse sanding (or granulated) sugar

Steps:

  • Preheat oven to 375 degrees. On a lightly floured surface, using a rolling pin, roll out each sheet of dough, still folded into a rectangle about 10 by 14 inches (trim edges straight with a pizza cutter or knife). Cut each rectangle into quarters to form 8 small rectangles.
  • In a medium bowl, combine cherries, flour, granulated sugar, and lemon juice; toss to coat. Mound cherry mixture on one side of each rectangle, leaving a 1/2-inch border. Lightly brush border with water; fold other side of pastry over cherry mixture, and press edges firmly to seal. With a floured fork, crimp edges.
  • Transfer turnovers to a baking sheet. With a paring knife, cut 3 to 4 slits in the top of each turnover. Brush tops with egg wash, and sprinkle with sanding sugar.
  • Bake until turnovers are golden and puffed, and filling is bubbling, 30 to 40 minutes. Serve warm or at room temperature.

QUICK CHERRY TURNOVERS



Quick Cherry Turnovers image

I remember eating these from a can when I was little. These are just as quick, and can be thrown together in relatively little time! I add a little almond extract to the icing when the mood strikes me. Of course, you can substitute any pie filling.

Provided by Barenakedchef

Categories     Breakfast

Time 18m

Yield 4 serving(s)

Number Of Ingredients 5

1 (8 ounce) can refrigerated crescent dinner rolls
1 cup cherry pie filling
1/2 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Steps:

  • Unroll dough and separate.
  • Make 4 squares.
  • Place on ungreased cookie sheet.
  • Spoon ¼ cup pie filling in each, seal.
  • Bake at 375 for 10-12 minutes.
  • Mix rest of ingredients.
  • Drizzle over turnovers.

Nutrition Facts : Calories 301.5, Fat 3.8, SaturatedFat 1, Cholesterol 28.9, Sodium 321.3, Carbohydrate 60.5, Fiber 2.4, Sugar 17.2, Protein 5.7

QUICK CHERRY TURNOVERS



Quick Cherry Turnovers image

Not sure where I got this recipe. If I had to guess I would say TOH but not really sure. The kids love this and it is so simple that I can throw it together whenever I need a quick dessert or sugary snack. You can use any kind of pie filling that you like.

Provided by Lisa Lou Who

Categories     Dessert

Time 17m

Yield 4 turnovers, 4 serving(s)

Number Of Ingredients 4

1 (8 ounce) package refrigerated crescent dinner rolls
1 cup cherry pie filling
1/2 cup confectioners' sugar
1 -2 tablespoon milk

Steps:

  • Unroll dough and seperate into 8 triangles.
  • Make four squares by pressing the seams of two triangles together and rolling into shape.
  • Place on an ungreased baking sheet.
  • Spoon 1/4 cup of the pie filling into one corner of each square.
  • Fold dough over filling to make triangles.
  • Pinch edges to seal.
  • Bake at 375 for 10-12 minutes or until golden brown.
  • Mix sugar and milk.
  • Drizzle over turnovers and serve.

Nutrition Facts : Calories 300, Fat 3.8, SaturatedFat 1, Cholesterol 28.9, Sodium 321.2, Carbohydrate 60.5, Fiber 2.4, Sugar 17.1, Protein 5.7

QUICK CHERRY TURNOVERS



Quick Cherry Turnovers image

'These fruit-filled pastries are my family's favorite at breakfast,' reports Elleen Oberrueter, Danbury, Iowa. 'You can substitute other fillings for cherry.'

Provided by Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 4

1 (8 ounce) package refrigerated crescent rolls
1 cup cherry pie filling
½ cup confectioners' sugar
1 tablespoon milk

Steps:

  • Unroll dough and separate into eight triangles; make four squares by pressing the seams of two triangles together and rolling into shape. Place on an ungreased baking sheet. Spoon 1/4 cup pie filling in one corner of each square. Fold to make triangles; pinch to seal. Bake at 375 degrees F for 10-12 minutes or until golden. Mix sugar and milk; drizzle over turnover. Serve warm.

Nutrition Facts : Calories 357.9 calories, Carbohydrate 56 g, Cholesterol 0.3 mg, Fat 12.1 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 453.9 mg, Sugar 18.9 g

CHERRY TURNOVERS



Cherry Turnovers image

Categories     Sauce     Bake     Cherry     Pastry     Boil

Yield makes 8 turnovers

Number Of Ingredients 6

Oil or cooking spray
2 cups frozen pitted cherries
1/2 cup water
1/4 cup sugar, plus extra for dusting
1 tablespoon cornstarch
2 sheets puff pastry, thawed (see page 5)

Steps:

  • Preheat the oven to 400°F. Lightly coat a baking sheet with oil or cooking spray.
  • Place the cherries, 1/4 cup of the water, and the 1/4 cup of sugar in a saucepan and cook over medium heat for 10 minutes, or until it comes to a boil. In a small bowl, combine the cornstarch and the remaining 1/4 cup of water, mix until smooth, then stir into the pan. Cook for 2 minutes, or until it comes to a boil. Remove from the heat and cool slightly.
  • Lay each puff pastry sheet flat and cut into quarters. Spoon some of the cherry mixture into the center of each pastry square. Wet your finger and dampen the entire edge of the puff pastry squares. Fold each square over to form a triangle and press gently to seal the edges. Brush the top with a little water and sprinkle with sugar. Place the turnovers on the prepared baking sheet and bake for 20 to 25 minutes, or until golden brown.
  • food trivia
  • Cherries, both sweet and sour, originated in eastern Europe and western Asia, and that region still produces most of the cherries in the world. In the United States (also a big cherry-producing nation), sweet cherries are grown mostly in California, Oregon, and Washington; Michigan produces most of our sour cherries.

QUICK CHERRY TURNOVERS



Quick Cherry Turnovers image

'These fruit-filled pastries are my family's favorite at breakfast,' reports Elleen Oberrueter, Danbury, Iowa. 'You can substitute other fillings for cherry.'

Provided by Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 4

1 (8 ounce) package refrigerated crescent rolls
1 cup cherry pie filling
½ cup confectioners' sugar
1 tablespoon milk

Steps:

  • Unroll dough and separate into eight triangles; make four squares by pressing the seams of two triangles together and rolling into shape. Place on an ungreased baking sheet. Spoon 1/4 cup pie filling in one corner of each square. Fold to make triangles; pinch to seal. Bake at 375 degrees F for 10-12 minutes or until golden. Mix sugar and milk; drizzle over turnover. Serve warm.

Nutrition Facts : Calories 357.9 calories, Carbohydrate 56 g, Cholesterol 0.3 mg, Fat 12.1 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 453.9 mg, Sugar 18.9 g

PUFF PASTRY CHERRY TURNOVERS



Puff Pastry Cherry Turnovers image

Flaky puff pastry filled with cherry pie filling and topped with a sweet glaze.

Provided by Lauren

Yield 8

Number Of Ingredients 6

1 (17.3 ounce) box Puff Pastry Frozen Dough, thawed according to package directions
1 (21 ounce) can cherry pie filling
1 large egg
1 1/2 cups powdered sugar
2 Tablespoons milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F.
  • Unwrap puff pastry dough and cut each sheet into 4 squares.
  • Place 2 Tablespoons of cherry pie filling in the middle of each square.
  • Brush the edges of each square with egg and fold in half to create a triangle.
  • Use a fork to press and seal the edges of each turnover together.
  • Brush extra egg wash on top of turnovers.
  • Place turnovers on a greased baking sheet and bake for 20-25 minutes, or until golden brown. Let cool.
  • In a small bowl, whisk together powdered sugar, milk and vanilla to create a glaze.
  • Drizzle glaze over turnovers and serve.

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