Instead of making Cream Cheese and Cherry Turnovers the triangular way, make them in a muffin tin for easy pick-up and eating.
I can remember the first time I had a Cherry Turnover as a young girl from, of all places, Arby’s. Does Arby’s still sell Cherry Turnovers? I don’t remember the exact circumstances, but I do remember loving them at first bite. I love the crispness of the puff pastry, the coarse sugar that was coated on top, and the sweet and tart cherry filling. Oh my gosh, I was in heaven. There’s nothing more amazing than Cherry Turnovers than Cream Cheese and Cherry Turnovers or danish. The difference between a turnover and a Danish (this is my ignorant opinion), is the turnover has its name because of the piece of puff pastry that turns over the cherry topping and a Danish is.well…a danish. In my personal observation, danishes are typically open-faced. So, it has always been on my list to make cherry turnovers, so I figure why not now?!
How I made this Cream Cheese and Cherry Turnover recipe?
It is really quite simple, to be honest with you. I simply bought some puff pastry and cut it into 12 squares.
These Cream Cheese and Cherry Turnover Bombs come out begging to be eaten. This Cherry Turnover Recipe is perfect for brunches or potlucks amongst your peers, church members, or friends. You can leave out the cream cheese part if you wish and also use a different fruit topping. If you’re feeling really bold, you can make your own cherry filling if you wish. Just remember to remove the pit (wink, wink).
- 1 Puff Pastry Sheet
- 1 lb. Cherry Pie Filling
- 5 oz. Cream Cheese softened
- 2 tsp. Vanilla extract
- ¼ c. powdered sugar
- 1 tbsp. Milk
- 1 egg, whisked
- 1 tsp. Water
- Coarse white sugar
- Preheat oven to 375 Degree. Spray a cupcake baking tin with baking spray.
- Using a small mixing bowl, add the cream cheese to the bowl. Add the vanilla extract, milk, and powdered sugar to the cream cheese. Using a hand-held mixer and mix until smooth and creamy. Set aside.
- Roll out the puff pastry onto a lightly floured, clean surface. Roll out the dough about an extra ½ inch. Use a pizza cutter and cut the dough into 12 squares. Place the dough squares into each muffin tin.
- Add one tablespoon of cherry pie filling into each square. Add about a heaping teaspoon of the cream cheese mixture to each muffin tin on top of the cherry pie filling. If you have more go back through and continue adding until gone. Use the remaining cherry pie filling and place on top of the cream cheese.
- Take the excess puff pastry and fold over the cherry filling. Whisk the egg and water in a small ramekin and brush the puff pastry with egg wash and sprinkle wit coarse white sugar. Bake in preheated oven for about 20-22 minutes. The puff pastry should be gold brown once finished. Allow cooling before serving.
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