Gluten-Free Cherry Turnovers with Puff Pastry
PREP TIME
15 minutes
COOK TIME
11 minutes
INGREDIENTS
6
Serves: 4
Ingredients
- 111 Gluten-Free Puff Pastry, I used Sweet Loren's Gluten-Free puff pastry
- 12 oz12 oz12 oz Cherry Pie Filling, The Solo brand of cherry and pie filling
- 2 Tbsp2 Tbsp2 Tbsp Powdered Sugar
- 2 tsp2 tsp2 tsp Milk, or non-dairy milk
- 111 Egg, large (Optional)
- 1 Tbsp1 Tbsp1 Tbsp Sparkling Sugar, Can sub granulated sugar
Process
- Pre-heat the oven to 425°.
- 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.
- In a small bowl combine milk and powdered sugar and mix until smooth. Drizzle it over the cooled puff pastry.
Make the glaze
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.
Add a Note
My Notes:
About This Recipe
| This is our estimate based on online research. | |
| Calories: | 166 |
| Fat: | 2 g |
| Carbohydrates: | 37 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 68 mg |
| Fiber: | 2 g |
| Sugars: | 28 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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2 responses to “Gluten-Free Cherry Turnovers with Puff Pastry”
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These are precious and so creative!!
Thanks, they were fun to make.