Cherry and Cream Cheese Turnovers with Vanilla Cream Cheese Glaze

The turnovers are so good that people will think you bought them from a local bakery.

Except they’re super easy and ready in 20 minutes.

Cherry & Cream Cheese Turnovers w/ Vanilla Cream Cheese Glaze - Bakery-quality turnovers at home in 20 minutes! So easy & super good!

These are the best cherry turnovers I’ve ever had and you can pretend you slaved over them if you think it will bring you and that new purse or pair of shoes you have your eye on one step closer to being a done deal.

With just three key ingredients, you’ll never need to settle for storebought again and can have warm, fresh, and homemade in minutes. Talk about a breakfast worth waking up for.

Cherry & Cream Cheese Turnovers w/ Vanilla Cream Cheese Glaze - Bakery-quality turnovers at home in 20 minutes! So easy & super good!

They’re what you’d get if you crossed a cherry turnover with a cream cheese danish, and we inhaled them in minutes. The batch size makes just four turnovers for built-in portion control.

They’d be great for brunch or special events where you want to impress your guests, but don’t want to make anything too fussy. Just double, triple, etc. the recipe as necessary.

Cherry & Cream Cheese Turnovers w/ Vanilla Cream Cheese Glaze - Bakery-quality turnovers at home in 20 minutes! So easy & super good!

I made them using one sheet of puff pastry, one of the best kitchen shortcuts ever.

Try to work through the recipe quickly so the pastry stays chilled because it will puff better in the oven. It’s like working with chilled pie dough that yields a better tasting crust when the dough stays cold.

Cherry & Cream Cheese Turnovers w/ Vanilla Cream Cheese Glaze - Bakery-quality turnovers at home in 20 minutes! So easy & super good!

Thaw the puff pastry and slice it into 4 smaller squares using a pizza wheel. In the center of each square, add the cream cheese. I used about 1/2 tablespoon lite cream cheese for each, although you can use a bit more if you’re partial to it.

Top each with 2 tablespoons chunky preserves or jam. If you have homemade, or another flavor you enjoy like strawberry, peach, or blueberry, go for it.

Fold the squares diagonally to create a triangle, and crimp to seal with a fork, going up and back with the fork on all seams a few times. Cherry juice that leaks on the baking sheet is prone to burning quickly.

Cherry & Cream Cheese Turnovers w/ Vanilla Cream Cheese Glaze - Bakery-quality turnovers at home in 20 minutes! So easy & super good!

Brush with a lightly beaten egg to help encourage the turnovers to turn golden brown in the oven.

Before baking sprinkle generously with turbinado sugar or coarse sugar. I love chunky sugar granules on muffin tops and on pastries of any kind. It lends a subtle crunchy texture for authenticity, while also providing an extra pop of sweetness, and some light caramelizing, although you may omit.

Cherry & Cream Cheese Turnovers w/ Vanilla Cream Cheese Glaze - Bakery-quality turnovers at home in 20 minutes! So easy & super good!

The slight tang from the simple cream cheese glaze drizzled on perfectly offsets the sweetness from the jam, and it also helps to bring out the cream cheese in the filling.

It’s not necessary to glaze them, but glaze or frosting of any kind is never optional for me.  You could try Nutella, peanut butter-maple syrup, or salted caramel.

Cherry & Cream Cheese Turnovers w/ Vanilla Cream Cheese Glaze - Bakery-quality turnovers at home in 20 minutes! So easy & super good!

The pastry is light, flaky, tender, and slightly chewy. Biting into the sweet, plump, oven-warmed cherries, with bursts of cream cheese from the filling and glaze peeking through, makes everything in the world just stop while I savor that perfect bite.

There’s a reason we scarfed these in minutes. Seriously the best turnovers I’ve ever had and way too easy.

Cherry & Cream Cheese Turnovers w/ Vanilla Cream Cheese Glaze - Bakery-quality turnovers at home in 20 minutes! So easy & super good!

Print Print Recipe

Cherry and Cream Cheese Turnovers with Vanilla Cream Cheese Glaze

The turnovers are so good that people will think you bought them from a local bakery, but they're so easy, ready in 20 minutes, and you'll never need to settle for storebought turnovers again. They're the best turnovers I've ever had and are what you'd get if you crossed a cherry turnover with a cream cheese danish. I used lite cream cheese in the filling and the glaze, and you can use a bit more in the filling if you're partial to it. If you have homemade jam or preserves, like strawberry, peach, or blueberry, use it. Make sure to securely crimp the edges with a fork to seal the turnovers because cherry juice that leaks on the baking sheet is prone to burning quickly. Turbinado sugar lends a crunchy texture for authenticity, and I love the glaze, but neither are absolutely necessary. The pastry is light, flaky, tender, and slightly chewy. Biting into the sweet, plump, oven-warmed cherries with bursts of cream cheese is a breakfast worth waking up for.

Yield: 4 bakery-style turnovers

Prep Time: 10 minutes

Cook Time: 15 to 19 minutes

Total Time: about 30 minutes

Ingredients:

Turnovers
1 sheet puff pastry, thawed but try to keep chilled (chilled pastry puffs better)
about 2 tablespoons softened cream cheese, divided (lite okay; I used 1/2 tablespoon for each danish)
about 8 tablespoons cherry preserves or jam, divided (or your favorite flavor; I used 2 tablespoons for each danish)
1 large egg, lightly beaten
about 8 teaspoons turbinado or coarse sugar for sprinkling, divided

Vanilla Cream Cheese Glaze (optional but recommended)
2 tablespoons softened cream cheese, (lite okay)
3/4 cup confectioners' sugar, or as necessary to achieve desired glaze consistency
3/4 teaspoon vanilla extract
splash cream or milk, as necessary to achieve desired glaze consistency

Directions:

  1. Try to work quickly through the recipe because chilled puff pastry puffs better when baked (like chilled pie dough), and the less you handle it, the better. Preheat oven to 4ooF, line a baking sheet with a Silpat or spray with cooking spray; set aside.
  2. Turnovers - On a clean counter or work surface, unroll puff pastry and slice with a pizza cutter into four, evenly-sized squares.
  3. In the center of each square, add the cream cheese, spreading it out just slightly with a table knife.
  4. On top of the cream cheese, add the preserves, spreading it out just slightly with the knife.
  5. Fold each square in half diagonally to create triangles.
  6. Seal all edges with a fork by crimping them. Make sure to crimp very well, going up and back over the seams a few times because if preserves leak while baking, it burns quickly.
  7. Crack the egg in a small bowl and beat it lightly with a fork (crimping fork is okay).
  8. Evenly brush all the turnovers with the eggwash; discard remainder.
  9. Evenly and generously sprinkle the tops of all the turnovers with turbinado sugar.
  10. Bake for about 15 to 19 minutes, or until puffed, lightly golden, and pastry looks done and set. Allow turnovers to cool on baking tray for 5 to 10 minutes before moving. While turnovers bake, make the glaze.
  11. Vanilla Cream Cheese Glaze - In a small bowl, combine all ingredients except the cream and whisk until smooth and combined.
  12. As necessary, whisk in cream until desired glazed consistency is reached. If you accidentally add too much, add a bit more sugar.
  13. Evenly drizzle glaze over the turnovers noting that if the turnovers are still quite warm, the glaze will melt into them. Serve immediately. Turnovers are best warm and fresh, but will keep airtight for up to 4 days.

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81 Responses to “Cherry and Cream Cheese Turnovers with Vanilla Cream Cheese Glaze”

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    1
    Nicole (Bellenza Party Suite) — April 10, 2014 at 12:25 am

    Oh wow. This looks crazy delicious!!

    Reply

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    Rochelle @ Oh So Sweet Baker — April 10, 2014 at 2:14 am

    This is perfect for me right now. I have got all these ingredients right now and they look soo damn good.

    Reply

    • Averie Sunshine replied: — April 10th, 2014 at 3:49 pm

      Love it when you have all the ingredients for something on hand :)

      Reply

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    Paula — April 10, 2014 at 3:40 am

    Great small batch recipe–and easy indeed! I tend to forget about puff pastry sheets and thought for a second that the shortcut might be crescent roll dough. Cherries and cream cheese with a nutella glaze sounds especially interesting–like a dessert version of the PB&J. I would definitely use the coarse sugar on top–love the crunch!

    Reply

    • Averie Sunshine replied: — April 10th, 2014 at 3:48 pm

      Crescent roll dough is also such a workhorse! And a Nutella glaze, well, you can never go wrong with that! And yes to the small batch aspect. Unless you’re having a party or have a big family, small batches are nice :)

      Reply

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    Chloe — April 10, 2014 at 4:32 am

    These look amazing! I love cherries in turnovers :-) Pinned!

    Reply

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    Aimee @ ShugarySweets — April 10, 2014 at 4:55 am

    These are gorgeous Averie. I love all things with cherry. And Cream cheese glaze :)

    Reply

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    Katrina @ Warm Vanilla Sugar — April 10, 2014 at 5:29 am

    These turnovers look soooo yummy!! LOVE!

    Reply

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    Chelsea @ Gal on a Mission — April 10, 2014 at 5:39 am

    I love, love turnovers, Averie! Do you deliver as well? :) Oh by the way, I love your plate – gorgeous! Pinned. :)

    Reply

    • Averie Sunshine replied: — April 10th, 2014 at 3:47 pm

      Thanks for pinning and the plate compliment! One is Target, one is Anthro. Both have served me super well!

      Reply

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    Colleen @ Royal Icing Diaries — April 10, 2014 at 5:47 am

    These look absolutely heavenly and your photos are just outstanding! I love any kind of turnover. Living in South Florida, pastries filled with cream cheese (and usually guava) are so delicious but so incredibly time consuming to make from scratch. This is a perfect way to replicate them in half the time! Thank you so much for posting. :-)

    Reply

    • Averie Sunshine replied: — April 10th, 2014 at 3:46 pm

      I bet even in one-quarter of the time. Seriously these things are so easy! I bet with guava they would be so good! LMK if you try a version!

      Reply

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    amanda @ fake ginger — April 10, 2014 at 5:51 am

    My husband is OBSESSED with cherry turnovers – I have to make these for him!

    Reply

    • Averie Sunshine replied: — April 10th, 2014 at 3:45 pm

      Well if you try them, LMK! And thank you in general for pinning so many of my recipes! You’re the BEST! :)

      Reply

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    Bianca @ Confessions of a Chocoholic — April 10, 2014 at 5:52 am

    Puff pastry is one of my best secret weapons for homemade treats! I love this turnover/danish hybrid. Especially with that cream cheese glaze!

    Reply

    • Averie Sunshine replied: — April 10th, 2014 at 3:45 pm

      A turnover/danish hybrid is a great way to put it!

      Reply

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    Sarah@WholeAndHeavenlyOven — April 10, 2014 at 5:53 am

    Your turnovers totally look like they came from a bakery. Just GORGEOUS, Averie! I love how you did a cross between a cream cheese danish and a cherry turnover. — The best of two worlds! pinned.

    Reply

    • Averie Sunshine replied: — April 10th, 2014 at 3:42 pm

      a cross between a cream cheese danish and a cherry turnover. — The best of two worlds! = WELL SAID! I wish I had written it that well :)

      And thanks for the pin!

      Reply

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    Gayle @ Pumpkin 'N Spice — April 10, 2014 at 5:55 am

    I’m drooling over these turnovers, Averie! These look amazing! I absolutely love any type of pastry with cream cheese, so these are right up my alley!

    Reply

    • Averie Sunshine replied: — April 10th, 2014 at 3:41 pm

      Pastry with cream cheese just adds that extra little bit of richness that’s great :)

      Reply

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    Annie @Maebells — April 10, 2014 at 6:13 am

    Cheesecake with cherry topping is one of my favorites! I love this more effortless version of that flavor combo, and beautiful photos!

    Reply

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    Chelsea @chelseasmessyapron — April 10, 2014 at 6:14 am

    Okay crazy I just made apple turnovers using puff pastry this week. Except my photographs did not turn out even half as pretty as yours! And they aren’t filled with cream cheese either which sounds amazing! Now I need to try these! Pinned :)

    Reply

    • Averie Sunshine replied: — April 10th, 2014 at 3:40 pm

      You’re the second person who’s told me they made turnovers this week for a to-be-posted recipe. That happens to me ALL the time! Can’t wait to see yours!

      Reply

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    Mary Frances — April 10, 2014 at 6:29 am

    I don’t think I can handle this much gorgeousness in the morning! Talk about stunning pastries – the cherries and glaze are just beautiful!

    Reply

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    Layla @Brunchtime Baker — April 10, 2014 at 6:49 am

    These turnovers looks gorgeous! I have to make a batch of these soon.

    Reply

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    my linh — April 10, 2014 at 7:26 am

    Yum, yum and even more yum! If those turnovers taste half as good as they look on the picture, i can devour a whole batch in one sitting… these look absolutely fabulous <3

    Reply

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    Dorothy @ Crazy for Crust — April 10, 2014 at 7:42 am

    Oh Averie, I’m in love! I cannot get enough danish. These are gorgeous as always!

    Reply

    • Averie Sunshine replied: — April 10th, 2014 at 3:39 pm

      Knowing you, and knowing what you like, I have a feeling you would love these. (maybe with lemon filling..LOL) But seriously, SO easy. Thanks for the Bhg pin too!

      Reply

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    Jocelyn (Grandbaby Cakes) — April 10, 2014 at 8:05 am

    These turnovers look so fab Averie! I would go insane for one of them right now!

    Reply

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    Laura (Tutti Dolci) — April 10, 2014 at 9:04 am

    Beautiful turnovers, I love the glaze!

    Reply

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    Allison @ Lighten Up! — April 10, 2014 at 9:33 am

    You read my mind with this recipe! I just got back from a trip to Disney where I ate cherry turnovers for breakfast every morning and now I’m craving them! Of course yours look even more delicious (and lighter) — they’re definitely on my ‘recipes-to-make’ list this weekend!

    Reply

    • Averie Sunshine replied: — April 10th, 2014 at 3:34 pm

      Disney food (sweets) are usually really delish but there is nothing light about them! They have some total comfort food for sure! But yes, my version is probably lighter, and all things considered, it’s not a ‘bad’ option. There are far worse :) LMK how they compare to the Disney ones!

      Reply

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    Ilona @ Ilona's Passion — April 10, 2014 at 9:58 am

    Yummy turnovers, love cream cheese and fruits in them!

    Reply

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    ashley - baker by nature — April 10, 2014 at 10:11 am

    Holy Heck, Averie! These are stunners!!!

    Reply

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    Jaclyn — April 10, 2014 at 11:06 am

    One word – divine! These things are gorgeous, I love that glaze and I’m sure that flaky golden crust is to die for!

    Reply

    • Averie Sunshine replied: — April 10th, 2014 at 3:32 pm

      I can’t remember if you have a turnover recipe or not? I’m sure you do. But this version, so so simple. Like it will be my best friend for easy brunches :) And thanks for the Bhg pin!

      Reply

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    Ashley @ Blissful Basil — April 10, 2014 at 11:10 am

    Any recipe with cherries in it makes my heart bit a little bit faster, and these look so delcious! All of the sudden, the salad I’m enjoying for lunch seems a bit boring… :)

    Reply

    • Averie Sunshine replied: — April 10th, 2014 at 3:30 pm

      LOL, been there, often with the unglamorous and boring feeling stuff. Ha!

      Reply

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    Beth @ bethcakes — April 10, 2014 at 11:31 am

    Ready in 20 minutes! I think these would be very dangerous to have in my house, haha. Love that you used puff pastry. Such an awesome shortcut when you need one! Definitely love all the glaze on top too!

    Reply

    • Averie Sunshine replied: — April 10th, 2014 at 3:29 pm

      Glaze just makes the world go round:)

      Reply

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    Kelly Senyei | Just a Taste — April 10, 2014 at 12:03 pm

    COUNT ME IN! These look spectacular, Averie! Pinned :)

    Reply

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    Katy — April 10, 2014 at 12:23 pm

    Puff pastry is such an awesome kitchen shortcut and these look amazing Avery! I definitely need to use more puff pastry, I love how simple it is and feels like a glamourous bakery treat

    Reply

    • Averie Sunshine replied: — April 10th, 2014 at 3:29 pm

      I love how simple it is and feels like a glamourous bakery treat = So true, Katy!

      Reply

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    ami@naivecookcooks — April 10, 2014 at 2:28 pm

    Love eating puff pastry!! These look perfect for girls get together Averie! Thanks!!

    Reply

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    Erin | The Emerging Foodie — April 10, 2014 at 2:49 pm

    I’m salivating! These look absolutely delicious! So easy yet s0 stunning! Your photos are gorgeous! Love these, Averie!

    Reply

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    Kris — April 10, 2014 at 3:03 pm

    I have made a similar recipe but it’s a LOT more work, cooking cherries/sugar/cornstarch, etc., on the stovetop first, although people do look at me like I’m a baking goddess on the rare occasions when I bake them–but THIS would garner the same looks of admiration with much less work! Thanks!

    Reply

    • Averie Sunshine replied: — April 10th, 2014 at 3:28 pm

      They look really professional and taste just as good with like….almost no work! If you try these, LMK how they compare to your labor-intensive version and what you tasettesters think!

      Reply

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    Martha in KS — April 10, 2014 at 3:07 pm

    OMG! I could go the rest of my life without another donut, but put a danish in front of me & it’s a goner. I will make these soon – to share.

    Reply

    • Averie Sunshine replied: — April 10th, 2014 at 3:27 pm

      I actually feel the same way now that you mention it! Donuts just can’t compare to danishes!

      Reply

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    Danae @ reciperunner — April 10, 2014 at 3:13 pm

    Yummy! These looks so good, they remind me of when I was a kid and my grandma owned a pie shop. I would help her make cherry turnovers, but these look so much more simple. Can’t wait to make them!

    Reply

    • Averie Sunshine replied: — April 10th, 2014 at 3:26 pm

      Thanks for saying they look like your grandma’s pie shop version – except yes, WAY simpler I’m sure!

      Reply

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    Katie — April 10, 2014 at 3:44 pm

    I’m always tempted by the looks of turnovers (I blame the oozy delicious looking glaze and the AMAZING smell) but I am usually let down by the taste. I so wish I could love cream cheese more!

    Reply

    • Averie Sunshine replied: — April 10th, 2014 at 3:55 pm

      Well you could skip the cream cheese. It’s fatty and tangy against the sweet and fatless jam, so it’s a nice counterbalance, but it’s not a deal breaker if you’d want to omit. And I promise these won’t let you down in the taste department!

      Reply

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    Julie @ This Gal Cooks — April 10, 2014 at 6:13 pm

    I know what I’m adding to my grocery list this weekend – the items needed to make these. YUM!

    Reply

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    Hayley Parker — April 10, 2014 at 8:45 pm

    My mouth is watering! I remember the first time I tried cheese turnovers — at a friend’s sleepover party sometime in elementary school. I also tried bear claws which I LOVED. These take me back but are better since they’re homemade AND stuffed with cherries AND drizzled with an amazing glaze. Pinned!

    Reply

    • Averie Sunshine replied: — April 11th, 2014 at 2:51 pm

      Thanks for your sweet comments & pinning! :)

      Reply

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    Chung-Ah | Damn Delicious — April 10, 2014 at 11:50 pm

    How stinking gorgeous are these turnovers?! The lighting is just perfect. And that glaze = perfection! A glaze is always needed in my book :)

    Reply

    • Averie Sunshine replied: — April 11th, 2014 at 2:51 pm

      Girl I am missing that lighting, horribly. Made these about 4-5 weeks ago on a weekend in San Diego. Feels like a lifetime ago already but omg they were good!

      Reply

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    dc — April 11, 2014 at 3:36 am

    I want these now! They look yummy! Adding to the weekend to do list for sure!

    Reply

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    laramealor.com — April 11, 2014 at 11:11 am

    Another great recipe! this looks so yummy, can’t wait to try.
    http://www.laramealor.com/5-mucus-reducing-foods-really-work/

    Reply

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    Angie — April 11, 2014 at 12:50 pm

    What size sheet of puff pastry do you use? The one I have available is a small 3×3 square that I have to roll out first. Thanks! I am patiently waiting for mine to thaw so I can throw these together :)

    Reply

    • Averie Sunshine replied: — April 11th, 2014 at 2:47 pm

      Large sheets that are about 12-inches square. Hope you enjoy yours!

      Reply

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    Meredith — April 11, 2014 at 1:24 pm

    Such a fabulous treat!

    Reply

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    Julie @ Lovely Little Kitchen — April 11, 2014 at 2:55 pm

    Averie, these look super good! Loving that sparkly sugar on top! Pinned :0)

    Reply

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    sally @ sallys baking addiction — April 12, 2014 at 10:20 am

    Turnovers, danishes, and pastries of that kind are my weakness Averie. And I love them with cheese/fruit fillings! These are so simple, gorgeous, and perfect for springtime. That vanilla cream cheese glaze puts them completely over the top!

    Reply

    • Averie Sunshine replied: — April 12th, 2014 at 10:25 am

      Thanks, Sally! This was one of those things I had some random puff pastry in my freezer and jam…and needed an easy dessert and will be putting this on rotation b/c it was so easy! (as you know, puff pastry is a miracle worker LOL)

      Reply

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    Maria G. — April 12, 2014 at 1:03 pm

    I tried to make this dessert according to the recipe but I didn`t manage to do it because the pastry was rather raw inside and the crust was too crispy. What is the secret of this dessert?

    Reply

    • Averie Sunshine replied: — April 12th, 2014 at 11:06 pm

      I’m not sure what kind of puff pastry, jam, cream cheese you used…maybe they were overfilled in the center a bit so they stayed a bit raw? Maybe your oven runs a little hot and the outside got too crispy too fast before the inside baked through? Not exactly sure but I would turn your oven temp down 25-50 degrees, and use less filling next time.

      Reply

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    Amy @ Amy's Healthy Baking — April 12, 2014 at 7:48 pm

    It’s dangerous they’re that easy — with how much my family loves brunch, we’d need to make a triple batch for just the 4 of us! Although I’m guessing my mom would swap in Nutella for the cream cheese in the center instead… She’s almost addicted to the stuff, and she passed on her inner chocoholic to me. ;)

    Reply

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    Denisse@LePetitChef — April 12, 2014 at 8:10 pm

    Whoa, these look crazy good! I can’t wait to make them with homemade preserves from fresh farmers market cherries! They’ve got to be coming into season pretty soon here in Cali, right?

    And thanks so much for the tip about keeping puff pastry chilled- I will definitely pay attention to that from now on!

    Reply

    • Averie Sunshine replied: — April 12th, 2014 at 10:48 pm

      Yeah if you keep it chilled, it puffs better. It’s the cold dough hits warm air that creates air bubbles & it puffs better!

      Reply

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    Julie — April 19, 2014 at 1:30 pm

    Hi Averie,
    I just made these cherry turnovers today for a brunch & they were delicious!!! I just had to thank you, they were soooo good!

    Thank you so much for sharing so many wonderful recipes!!

    Happy Easter!!

    Julie

    Reply

    • Averie Sunshine replied: — April 19th, 2014 at 3:51 pm

      Oh I’m so happy you enjoyed them & Happy Easter to you, too!

      Reply

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    Janice — May 18, 2014 at 2:29 pm

    Someone had given me carrot cake jam so my daughter and I made this recipe with the carrot cake jam……..so gooooooooooooooood!!!!!!!!!!!!!!!!!!!!

    Reply

    • Averie Sunshine replied: — May 18th, 2014 at 2:37 pm

      Carrot cake jam? Wow that sounds so creative and so good! And I bet your turnovers were amazing! Thanks for trying the recipe!

      Reply

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