I whipped up these cherry turnovers just like Arby’s—flaky puff pastry filled with sweet cherry pie filling, finished with a light vanilla-almond glaze. They’re a nostalgic treat that’s simple to make yet impressively restaurant-quality.
Why You’ll Love This Recipe
I love how the buttery, crispy pastry contrasts with the vibrant cherry filling. The glaze adds just enough sweetness and a subtle almond-vanilla note. They come together in about an hour, making them perfect for breakfast, dessert, or any time I’m craving something sweet and satisfying.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 package puff pastry sheets
- 1 (21‑oz) can sweet cherry pie filling
- 1 egg white (for brushing)
- 3 Tbsp whole milk (for glaze)
- 1 cup confectioners’ sugar (for glaze)
- 1 tsp vanilla extract (for glaze)
- ½ tsp almond extract (for glaze)
directions
- Thaw puff pastry: Defrost according to package directions until pliable but still chilled.
- Prep oven: Preheat to 375 °F (190 °C), and line a baking sheet with parchment paper.
- Cut pastry: Unfold one sheet and cut into roughly 4″ squares.
- Fill: Spoon about 2 tablespoons of cherry pie filling into the center of each square, keeping most of the cherries intact.
- Seal edges: Brush the edges lightly with beaten egg white (mixed with water), fold into triangles, and press edges gently to seal.
- Brush tops: Lightly brush the top of each turnover with egg white to encourage golden browning.
- Bake: Place on prepared sheet and bake 25–27 minutes, until puffed and lightly golden.
- Make glaze: In a small bowl, whisk together confectioners’ sugar, milk, vanilla, and almond extract until smooth.
- Glaze turnovers: When turnovers are warm (but not hot), drizzle the glaze over them.
- Cool & serve: Let set for a few minutes before serving so the glaze slightly firms up.
Servings and timing
- Serves: about 6 turnovers (1 turnover per person or 2 smaller ones)
- Prep time: 30 minutes (includes thawing)
- Bake time: 25–27 minutes
- Total time: ~1 hour
Variations
- Other fillings: Use apple, blueberry, or peach pie filling instead of cherry.
- Cream-cheese addition: Add a small dollop of sweetened cream cheese under the cherry filling for a creamy twist.
- Spice it up: Stir in a pinch of cinnamon or nutmeg into the cherry filling.
- Chocolate drizzle: Replace glaze with melted chocolate or caramel for extra indulgence.
storage/reheating
- Store: Keep cooled turnovers in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days.
- Reheat: Warm in a 350 °F oven or toaster oven for 5–10 minutes until crisp and heated through.
- Freeze (unbaked): Assemble turnovers and freeze on a tray. Once frozen, transfer to a freezer bag. Bake frozen at 400 °F, brushing with egg wash and adding ~5–10 minutes to baking time.
- Freeze (baked): Cool entirely, wrap, and freeze up to 3 months; reheat at 350 °F for 15–20 minutes until warm).
FAQs
Can I make these gluten‑free?
Yes—I use gluten‑free puff pastry and ensure the pie filling is gluten‑free. The turnovers still get wonderfully flaky.
Will the filling leak out?
To prevent leaking, I’m sure not to overfill and brush the edges well with egg white before sealing. Letting them cool slightly also helps set the filling.
Can I skip the glaze?
Absolutely. They’re delicious on their own or dusted with powdered sugar. The glaze just adds that classic sweet finish.
How do I get them extra flaky?
Keeping the pastry cold is key—if it softens while assembling, chill the turnovers for 10 minutes before baking.
Could I deep‑fry these instead?
Yes! Deep‑frying at 350 °F for a minute or two on each side yields a golden, crisp turnover—just like a TikTok tip I saw.
Conclusion
I love how effortlessly these turnovers come together—just puff pastry, cherry filling, and a simple glaze, yet the end result looks and tastes gourmet. They’re great warm from the oven but also stay flaky when reheated. These Arby’s‑inspired cherry turnovers are a fun, crowd-pleasing dessert that bring a touch of nostalgia to any meal.
Print
Cherry Turnovers
- Total Time: 1 hour + chill time
- Yield: 4 turnovers
Description
Flaky pastry pockets filled with tender, slightly tart cherries and a sweet glaze—just like the classic Arby’s dessert, made fresh and irresistible at home.
Ingredients
Pastry:
2 cups all‑purpose flour
1 Tbsp granulated sugar
¾ tsp salt
1 cup (2 sticks) cold unsalted butter, cubed
½ cup ice water
Filling:
2 cups fresh or frozen cherries, pitted and halved
¼ cup granulated sugar
1 Tbsp cornstarch
1 Tbsp lemon juice
¼ tsp almond extract (optional for depth)
Glaze:
1 cup powdered sugar
1–2 Tbsp milk or cream
¼ tsp vanilla extract
Instructions
In a food processor, pulse flour, sugar, and salt. Add cold butter cubes and pulse until pea‑sized crumbs form.
Slowly drizzle in ice water, pulsing until dough starts to clump. Gather dough, flatten into a disk, wrap in plastic, and refrigerate 30 minutes.
Meanwhile, make the filling: In a bowl, combine cherries, sugar, cornstarch, lemon juice, and almond extract. Stir until cherries are coated.
Preheat oven to 375 °F (190 °C) and line a baking sheet with parchment.
On a lightly floured surface, roll chilled dough into a 12‑inch square. Cut into four 6‑inch squares.
Spoon about ¼ cup cherry filling onto the center of each square, leaving a ½‑inch border.
Brush pastry edges with water, fold dough over to form triangles, and press edges with a fork to seal.
Place turnovers on baking sheet, cut a small slit in the top of each, and bake 25–30 minutes or until golden brown.
While warm, whisk together glaze ingredients until smooth. Drizzle over turnovers and let set slightly before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
