Cherry Turnover with Apricot Glaze

by Todd Leonard CEC


  1. Preheat oven to 425.
  2. Cherry Filling
  3. Meanwhile, bring filling ingredients to a simmer in a saucepan.
  4. Let simmer for 2 minutes, or until soft and thickened.
  5. Place filling into a bowl and place in fridge. Let cool completely.
  6. Apricot Glaze
  7. For the Apricot glaze, first, place apricots in a blender and blend until fine powder.
  8. Pour through a fine colander to remove large chunks. Add excess chunks to the Cherry filling.
  9. Mix everything together for the glaze and set aside.
  10. Assembly
  11. Once the puff pastry is defrosted, take one sheet out and place on table.
  12. Cut into 4 equal squares. Take one square and brush egg wash all around the edges. (Squares are about 4X4)
  13. Place 2 tbsp of filling into the center of the square and fold one corner over into the next to make a triangle. Press the edges together and use a fork to crimp the edges.
  14. Place pastry on a prepared baking sheet.
  15. Repeat this process for the remaining 7 turnovers.
  16. Cut a slit into each of the turnovers for venting.
  17. Brush egg wash all over the turnovers and bake in the oven for 12-15 minutes, or until golden brown. Allow to cool slightly.
  18. Drizzle the glaze all over the turnovers and serve them up!



Apricot Glaze

Egg Wash

Total Time:
Prep Time:
Cook Time:
30 min
15 min
15 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.