Bing Cherry Turnovers

Cherry Turnovers
Whenever my husband and I visit his parents in New Jersey, his mother always has Bing cherries in her fridge. She excitedly pulls out a big bag, sets out a little dish for our pits, and we lean against the kitchen counters for a while, catching up over the sweet little snack.

Since this is such a fond memory and we’ve never had cherries at home in California, I was so happy to find them for only $1.99/lb. at my local grocery store last week. But instead of savoring them as a snack, I was envisioning a baked breakfast treat with warm Bing cherry compote…

Cherry Compote

This compote, made with a hint of orange juice, sugar and cornstarch, was a cinch to whip up. After it was wrapped in squares of puff pastry dough, popped in the oven and ready to eat, these turnovers were pure bliss in a baked good.

Bing Cherry Turnovers
The compote, warm with juicy cooked cherries, oozed out of the flaky layers of pastry, and each layer gave a satisfying crackle as it was devoured. It was heaven!

Only, as soon as the turnovers were baked and eaten, as were most of my leftover cherries, I realized I was almost fresh out. And now that I am fresh out, it’s time to go to the store and get some more! Only this time, they’ll be for snacking.

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PrintPrint Recipe

Bing Cherry Turnovers

Yield: Makes 4


1 pound fresh Bing cherries, rinsed and pitted
1/4 cup orange juice
1/4 cup granulated sugar
2-3 tsp. cornstarch
2 tsp. water
1 sheet puff pastry, thawed
1 large egg
1 Tbsp. water
2 tsp. milk or cream
1-2 Tbsp. granulated or raw sugar


Place the cherries, juice and sugar into a heavy-bottomed pot and heat over medium. Simmer for about 10 minutes, or until the cherries soften slightly.
Mix the cornstarch and 2 tsp. of water together in a small bowl. Once the compote has cooked, add the cornstarch a bit at a time while stirring. Simmer for 1 minute.
Preheat your oven to 425° F.
Using a sharp knife, cut the puff pastry into 4 squares.
In a small bowl, beat the egg and 1 Tbsp. water until smooth. Using a pastry brush apply the egg wash around the perimeter of the square.
Place about a tablespoon of the compote into the center.
Fold the dough over to create a triangle and match up the tips. Press gently to seal. Use a fork to press the seams together. Place the turnovers onto a lined tray and chill in the refrigerator for 10 minutes.
Once the turnovers are cold, mix the milk or cream with the remaining egg wash. Brush the top and sides of the turnovers with the egg wash. With a sharp knife, make 1 or 2 small openings on the top of each turnover. Sprinkle with a bit of sugar.

Bake for 15 minutes, or until golden brown. Once done, transfer to a cooling rack. Let cool before serving.


Adapted from Rouxbe Cooking School


25 Responses to “Bing Cherry Turnovers”

  1. #
    Blog is the New Black — January 12, 2011 @ 7:46 pm

    Gorgeous pictures! Great recipe, too. :)

  2. #
    Kimberly (Unrivaledkitch) — January 12, 2011 @ 8:55 pm

    my mom loves cherries as soon as some good ones become available i’d love to make this. Wonderful pictures thanks for sharing

  3. #
    Jessica @ bake me away! — January 12, 2011 @ 10:02 pm

    Mmmmm, I love cherries! I think I’ve only tried baking with fresh ones once and it was a rather unsuccessful pie years ago. These look amazing!

  4. #
    Angie — January 12, 2011 @ 10:07 pm

    These look so good, I wanna eat everyone of them off the page!!!

  5. #
    Nourhan @ Miss Anthropist's Kitchen — January 13, 2011 @ 1:58 am

    Those look DELICIOUS, they’re almost like homemade pop-tarts :) Great job!

  6. #
    Jenn — January 13, 2011 @ 3:58 am

    I have fond memories of eating bing cherries with my grandma! These look amazing.. and way too easy to make. Like I could make a batch a night and eat all of them…..and not share one!! Yum!

  7. #
    Quay Po Cooks — January 13, 2011 @ 8:33 am

    Cherry is my mum’s favorite fruit. It is very expensive here so it is treat when we buy it. Your compote looks so YUMMY!

  8. #
    Monet — January 13, 2011 @ 3:45 pm

    Isn’t puff pastry amazing? It allows us to focus on other components of the recipe instead of dedicating all our effort to creating those buttery layers. I love bing cherries too, and this breakfast treat would be an amazing way to start the day. Thank you for sharing! I hope you are having a terrific Thursday!

  9. #
    Angie's Recipes — January 13, 2011 @ 5:27 pm

    The compote, warm with juicy cooked cherries, oozed out….gosh..just reading the line has already made me salivate. Looks irresistible!

  10. #
    Emily — January 13, 2011 @ 6:20 pm

    Yum! I bet this would be so good on top of oatmeal for breakfast. I might just have to give that a try…

  11. #
    Jennifurla — January 13, 2011 @ 7:39 pm

    Oh how wonderful – gorgeous tah boot…I have a question for you. How do you combine photos??? HALP!

  12. #
    Georgia (The Comfort of Cooking) — January 13, 2011 @ 7:41 pm

    Hi Jen, Thanks for the sweet comment! To answer your question… Microsoft Paint. I open up one photo in it, stretch the canvas sideways, and paste in another photo. Done and done!

  13. #
    marla — January 13, 2011 @ 8:37 pm

    Georgia – these turnovers are gorgeous. Now that I am out of a bikini for a bit I can pack away a bunch of these babies. Gorgeous clicks too :) xo

  14. #
    Miranda — January 14, 2011 @ 12:44 am

    Those look absolutely scrumptious. Love that you made it simple by using puf pastry sheets. Great photos!

  15. #
    Jessica — January 14, 2011 @ 7:33 am

    Great photos! And I love bing cherries, so I know I would LOVE this!

  16. #
    Averie (LoveVeggiesAndYoga) — January 14, 2011 @ 8:56 am

    that looks amazing and makes me think of my grandma..wonderful memories of baking with her!

  17. #
    baking.serendipity — January 15, 2011 @ 4:44 am

    These sound fantastic! I love sitting on the patio and eating cherries :) Baking with them would be an even better treat. Now I just need to find a sale as good as yours!

  18. #
    Cristina — January 15, 2011 @ 8:13 am

    The image of the cherry compote cooking looks so good! Are cherries in season right now? I’ll need to look for them in the markets.

    These cherry turnovers in puff pastry look fantastic, Georgia. I can taste them already and could eat all four of them to myself (and not feel guilty about it!)

  19. #
    oneordinaryday — January 15, 2011 @ 12:31 pm

    Food memories are wonderful, aren’t they? The turnovers look delicious!

  20. #
    Heavenly Housewife — January 15, 2011 @ 3:23 pm

    I am such a crazy fool for apple turnovers, I bet these cherry ones would be amazing too. What a wonderful treat.
    Hope you are having a fantastic weekend.
    *kisses* HH

  21. #
    Frugal Table — January 16, 2011 @ 2:44 pm

    Mmmm mmmm, cherry love! These are too scrumptious looking for words. Can’t wait to try.

  22. #
    Wendy — January 16, 2011 @ 6:42 pm

    I need to start baking with puff pastry…making pastry intimidates me, but I could make turnovers with the frozen dough, I’m sure! Love cherries too…this looks just so lovely!!

  23. #
    Magic of Spice — January 18, 2011 @ 10:22 pm

    Oh wow! I would just die to have a taste of one of these with my coffee :) They look amazing :)

  24. #
    blackbookkitchendiaries — January 18, 2011 @ 11:42 pm

    oh this look so good:) i am craving for some right now.

  25. #
    Annie — January 30, 2011 @ 2:43 pm

    These are right up my alley! I love cherries and can never resist pastries so yeah – I need to try them.

    For some reason your feed mysteriously stopped working in my reader. I’m glad I figured it out. I’ve got some catching up to do!

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