Easy Puff Pastry with Cherry Pie Filling (+ Cream Cheese!)

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There are times of the year when I begin to crave cherry recipes, and that’s late spring through early fall. I love the sweetness and tartness of cherries in ANY form – whether it’s a breakfast dish, a brunch spread, or a full-on dessert like my Easy Cherry Cobbler. But these cherry turnovers? They’re special because you can serve them for breakfast, brunch, dessert, or as an afternoon snack with coffee, and they’ll still be absolutely perfect.

The cream cheese addition is what really sets these apart. Instead of just cherry filling (which can be a little one-note sweet), the tangy cream cheese layer balances everything out and creates this amazing cheesecake-meets-cherry-pie situation that people go CRAZY for.

What Makes These Cherry Turnovers Different

You might be thinking, “Nicole, I’ve seen cherry turnovers before.” And you’re right! But here’s what makes these special:

1. The Cream Cheese Layer Most cherry turnovers are just puff pastry + cherry filling. The cream cheese middle layer adds richness and balances the sweetness perfectly. It’s like eating a cherry danish meets a cherry turnover meets a mini cheesecake. Trust me on this.

2. The Muffin Tin Trick Instead of folding these flat on a baking sheet, I use a muffin tin to create these cute little pastry cups. This shape:

• Holds more filling (more filling = better!)
• Creates these adorable individual portions
• Makes the puff pastry puff up beautifully on the sides
• Prevents filling from leaking out

3. The Vanilla Glaze That sweet vanilla drizzle on top? Chef’s kiss. It’s not necessary, but it makes these look bakery-gorgeous and adds one more layer of sweet, vanilla flavor.

4. Only 4 Main Ingredients

• Puff pastry
• Cherry pie filling
• Cream cheese
• Sugar + vanilla for the filling

That’s it! Everything else is just garnish (egg wash, coarse sugar, glaze).

The Magic of Puff Pastry

Let’s talk about puff pastry for a second because it’s truly magical. Puff pastry is made up of hundreds of thin layers of butter and dough that, when baked, puff up into this impossibly flaky, buttery, crispy pastry. It’s what makes croissants so good, and it’s what makes these turnovers taste like you spent hours in the kitchen when really you just unrolled some dough.

My Two Favorite Puff Pastry Brands:

Pepperidge Farm Frozen Puff Pastry – This is the classic! You’ll find it in the freezer section. You need to thaw it for about 40 minutes before using, but it’s super reliable and works beautifully.

Wewalka Puff Pastry – This one changed my life! It’s in the REFRIGERATED section (not frozen!), and it’s ready to use immediately. No thawing required! If you’re impatient like me and want to make these turnovers RIGHT NOW, grab the Wewalka brand.

Both work perfectly for this recipe. Use whatever you can find!

Cherry Pie Filling: Homemade vs. Canned

I’m going to be real with you: I use canned cherry pie filling for this recipe. It’s easy, consistent, and honestly? It tastes great!

Best Canned Cherry Pie Filling Brands:

• Comstock Premium
• Duncan Hines Wilderness
• Lucky Leaf
• Any store brand works fine too!

Can you use homemade cherry pie filling? Absolutely! If you want to make your own, I have a simple cherry pie filling recipe in my Super Simple Cherry Crumble post. But for a quick weekday breakfast or last-minute brunch, canned is the way to go.

How to Make Easy Puff Pastry Cherry Turnovers (Step-by-Step)

These are ridiculously simple. Like, you’ll feel like you’re cheating because they look SO impressive but take almost no effort.

Step 1: Prep Your Muffin Tin

Preheat your oven to 375°F.

Spray a 12-cup muffin tin generously with baking spray (or butter + flour). This is important! Puff pastry can stick, and you want these to pop out easily.

Step 2: Make the Cream Cheese Filling

In a small bowl, combine:

• 5 oz cream cheese (room temperature – this is key!)
• ¼ cup powdered sugar
• 2 tsp vanilla extract
• 1 tbsp milk

Use a hand mixer and beat until smooth and creamy. It should look like a thick frosting. Set aside.

Pro tip: If your cream cheese isn’t soft, microwave it for 10-15 seconds. Cold cream cheese won’t mix smoothly!

Step 3: Roll and Cut the Puff Pastry

Roll out your puff pastry sheet on a lightly floured surface. Roll it about an extra ½ inch bigger than it comes.

Using a pizza cutter or sharp knife, cut the dough into 12 equal squares. They don’t have to be perfect – the muffin tin will shape them!

How to cut evenly: Cut the sheet in half, then cut each half into thirds one way, and then cut those into quarters the other way. Boom – 12 squares.

Step 4: Press Dough into Muffin Tins

Place one square of puff pastry into each muffin cup. Press it down gently so it lines the bottom and sides. The edges will hang over the top – that’s perfect! We’ll fold those over later.

Step 5: Layer the Fillings

Now comes the fun part – the filling!

For each turnover:

1. Add 1 tablespoon cherry pie filling to the bottom
2. Add a heaping teaspoon of cream cheese mixture on top
3. Add another tablespoon of cherry pie filling on top of the cream cheese

You’re basically creating a cherry-cream cheese-cherry sandwich. The cream cheese stays in the middle and doesn’t mix with the cherries, which creates these amazing, distinct layers when you bite in!

Step 6: Fold and Seal

Take the excess puff pastry hanging over the edges of each muffin cup and fold it over the filling toward the center. It won’t completely cover the filling – it’ll create this rustic, partially open top situation that looks gorgeous when baked.

Don’t worry about making it look perfect! The pastry will puff up and look amazing regardless.

Step 7: Egg Wash and Sugar

In a small bowl, whisk together:

• 1 egg
• 1 tsp water

Brush the top of each turnover with the egg wash. This gives them that beautiful golden color and shiny finish.

Sprinkle each one with coarse white sugar (or regular granulated sugar if that’s what you have). This adds sparkle and a little crunch!

Step 8: Bake

Bake for 20-22 minutes until the puff pastry is golden brown and… well, PUFFED!

They should look crispy on top and golden all over. If they’re still pale after 20 minutes, give them another 2-3 minutes.

Step 9: Cool and Glaze

Let the turnovers cool in the pan for about 5 minutes, then carefully remove them to a wire cooling rack.

Make the vanilla glaze: In a small bowl, whisk together:

• 1 cup powdered sugar
• ½ tsp vanilla extract
• 2 tbsp heavy whipping cream

The glaze should be thick but pourable. If it’s too thick, add a tiny bit more cream. If it’s too thin, add more powdered sugar.

Drizzle the glaze over the cooled turnovers using a spoon or put it in a zip-top bag, snip the corner, and drizzle.

Let the glaze set for about 10 minutes before serving (if you can wait that long!).

When to Serve These Cherry Turnovers

The beauty of these is that they work for basically any occasion:

Breakfast/Brunch:

• Weekend breakfast treat
• Mother’s Day brunch
• Easter breakfast
• Valentine’s Day breakfast in bed

Dessert:

• After-dinner treat
• Dinner party dessert
• Potluck contribution
• Bake sale winner

Anytime:

• Afternoon coffee/tea
• Kid’s after-school snack
• Midnight snack (no judgment!)

I’ve served these at baby showers, brunch parties, and just random Tuesday mornings when I wanted something special. They always disappear!

How to Make These with Other Fruit Fillings

The best thing about this recipe? You can swap the cherry filling for literally any other fruit pie filling!

Fruit Filling Ideas:

Apple Pie Filling

• Add a pinch of cinnamon to the cream cheese
• Perfect for fall!

Blueberry Pie Filling

• Add a little lemon zest to the cream cheese
• Great for summer

Peach Pie Filling

• So good with the cream cheese!
• Try adding a dash of almond extract

Strawberry Pie Filling

• Valentine’s Day perfection
• Kids absolutely love these

Mixed Berry

• Use a berry medley pie filling
• Beautiful purple color

I honestly wouldn’t use cream cheese with every fruit (like maybe not lemon), but cherries, berries, peaches, and apples all work beautifully with that tangy cream cheese layer.

Make-Ahead and Storage Tips

Can You Make These Ahead?

Assembled but unbaked:

• Assemble the turnovers completely
• Cover the muffin tin tightly with plastic wrap
• Refrigerate for up to 24 hours
• When ready to bake, add 2-3 minutes to the baking time

Fully baked:

• Bake completely
• Let cool
• Store in an airtight container at room temp for up to 2 days
• Reheat in a 300°F oven for 5-7 minutes to crisp up

Freezing:

• I haven’t personally frozen these, but readers have said they freeze well!
• Freeze assembled but unbaked, or freeze fully baked
• Thaw overnight in fridge before baking/reheating

Storage: Store cooled turnovers in an airtight container at room temperature for up to 2 days. After that, the puff pastry starts to get a bit soft (still delicious, just not as crispy).

Reheating: Reheat in a 300°F oven for 5-7 minutes to crisp up the pastry. Don’t microwave – it makes them soggy!

Can You Make These Flat Instead of in a Muffin Tin?

YES! Several readers have asked about this.

If you want to make traditional flat turnovers instead of the muffin tin version:

1. Cut your puff pastry into 6 larger squares (instead of 12 small ones)
2. Place filling in the center of each square
3. Fold corner to corner to create a triangle
4. Press edges with a fork to seal
5. Place on a parchment-lined baking sheet
6. Egg wash, sugar, and bake at 375°F for 18-20 minutes

The muffin tin version holds more filling and looks cuter, but the flat version is more traditional and works great too!

Troubleshooting Common Problems

Problem: Puff pastry didn’t puff

What went wrong:

• Pastry was overworked/too warm
• Oven wasn’t hot enough

Fix:

• Keep pastry cold while working
• Don’t roll it too much
• Make sure oven is fully preheated to 375°F

Problem: Filling leaked out

What went wrong:

• Too much filling
• Pastry wasn’t pressed down enough in the tin

Fix:

• Use slightly less filling (tempting to overfill, I know!)
• Press pastry firmly into the bottom and sides of each cup

Problem: Turnovers stuck to the pan

What went wrong:

• Didn’t use enough baking spray

Fix:

• Be generous with the baking spray!
• Let them cool for 5 minutes before removing (helps them set)

Problem: Cream cheese layer is runny

What went wrong:

• Used too much milk
• Cream cheese wasn’t at room temperature

Fix:

• Use just 1 tablespoon of milk
• Make sure the cream cheese is soft and mixes smoothly

Tips for Bakery-Level Results

1. Use Coarse Sugar: That sparkly coarse sugar (also called sanding sugar or decorating sugar) makes these look SO much more professional. You can find it in the baking aisle. If you don’t have it, regular sugar works fine!

2. Don’t Skip the Egg Wash: The egg wash creates that beautiful golden, shiny finish. Without it, the pastry will be pale and dull.

3. Let Them Cool Before Glazing: If you drizzle glaze on hot turnovers, it’ll just melt and soak in. Wait until they’re room temp for that pretty white drizzle!

4. Serve Them Slightly Warm: These are best served about 30 minutes after baking – still slightly warm but cool enough that the filling has set. The puff pastry is at peak crispiness, and the filling is perfect.

Why This Recipe Works for Beginners

If you’re new to baking or intimidated by pastry, this recipe is perfect because:

• No pastry-making required – You’re using store-bought puff pastry!

• Hard to mess up – Even if your squares aren’t perfect or your filling isn’t evenly distributed, they still turn out delicious

• Impressive results – They look like you spent hours when really it took 10 minutes of hands-on time

• Flexible – You can customize with different fillings, skip the glaze, serve them for breakfast or dessert

I’ve made these with my kids helping, and they turned out great. If a distracted mom with two kids “helping” can do it, anyone can!

Commonly Asked Questions

Similar Recipes

If you like recipes like this Easy Cherry Turnover recipe, you will enjoy the recipes below:

• Apple Pumpkin Turnover Recipe
• Puff Pastry Cronuts (Donuts)
• Maple and Pecan Puff Pastry Cinnamon Rolls
• Bacon and Jalapeno Puff Pastry Bites

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