Cherry Turnover Pastries (Crescent Rolls)
These Cherry Turnovers have a flaky pastry outside with a warm cherry pie filling (and a sweet glaze!). They are a festive treat for the holidays… these turnovers are just as quick as opening a tube of cinnamon rolls, making them perfect for breakfast or dessert! This is one of those recipes that is so simple that you almost don’t need a recipe. I got my inspiration for these from the Pillsburys cherry turnover kits that I loved when I was growing up. I haven’t been able to find them anymore so I decided to make my own simple version. Try making these turnovers with any variety of pie filling!
These Cherry Turnovers have a flaky pastry outside with a warm cherry pie filling (and a sweet glaze!). They are a festive treat for the holidays… these turnovers are just as quick as opening a tube of cinnamon rolls, making them perfect for breakfast or dessert! This is one of those recipes that is so simple that you almost don’t need a recipe. I got my inspiration for these from the Pillsburys cherry turnover kits that I loved when I was growing up. I haven’t been able to find them anymore so I decided to make my own simple version. Try making these turnovers with any variety of pie filling!
- Carbohydrate 29.8800000380729 g
- Cholesterol 0 mg
- Fat 0.0300000000382258 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.00600000000764515 g
- Serving Size 1 1 Recipe (316g)
- Sodium 2.66800000038226 mg
- Sugar 29.8800000380729 g
- Trans Fat 0 g
- Calories 117 calories
Step-by-step
- Preheat oven to 350F. Start by unrolling the crescent roll dough and separating it into fourths. Press the seams to create a solid rectangle.
- Place several spoonfuls of pie filling onto each rectangle. Fold over, to create a square, and press edges together. Bake for about 20 minutes, or until pastry is light golden brown.
- Go ahead and make the glaze while your turnovers are baking. Place powdered sugar into a bowl and add water (a little bit at a time), stirring, until you have created a thick glaze. Add more powdered sugar or water, as needed, to get the right consistency and amount of glaze that you’d like for your turnovers.
- Let pastries cool for a minute or two, after coming out of the oven, before topping them with glaze. Serve right away!
Standard packaging labels omit the crucial behavior of lamination layers expanding when subjected to dry thermal convection currents inside a 350 degrees Fahrenheit oven cavity. Unrolling pre-manufactured dough requires careful attention to seam sealing, because improper edge compression allows expanding fruit juices to breach the pastry barrier during baking. When the starch thickeners in canned fruit fillings reach gelatinization temperatures, they release moisture that can soften the surrounding dough from the inside out if the pastry outer shell does not set quickly enough.
Visual evaluation remains the only reliable method for determining doneness when working with canned fruit fillings and prepared doughs, entirely eliminating the need for thermal probing. Watch for the pastry to develop a uniform light golden brown hue across the entire surface rather than just along the exposed top edges, which typically occurs around the twenty-minute mark. If the corners begin to darken too rapidly before the interior dough has fully baked through, lowering the rack position inside the oven will mitigate direct radiant heat exposure.
Chemical balance between the tart organic acids in the cherries and the concentrated sucrose in the powdered sugar glaze creates a bright flavor profile that cuts through the rich, buttery mouthfeel of the pastry. Whisking water into the powdered sugar incrementally allows precise control over viscosity, preventing a watery mixture that simply runs off the warm pastry surface instead of setting into a clean, opaque crust. Letting the baked pastries rest for exactly two minutes before application ensures the glaze adheres without melting into transparency.
