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!

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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!

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.

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.
Only Eats

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81 comments on “Cherry and Cream Cheese Turnovers with Vanilla Cream Cheese Glaze”

  1. 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!

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

  3. 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

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

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

  6. 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!

    • 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!

  7. 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.

  8. 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!

  9. 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!

    • 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!

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

  11. 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!

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

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

  14. 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 :)

  15. Such a fabulous treat!

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

  17. 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!

    • 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)

  18. 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?

    • 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.

  19. 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. ;)

  20. 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!

  21. 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

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

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