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Cherry Turnovers

  A favorite dessert!   
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A favorite dessert! 



12 Pockets
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes


Sugar for sprinkling
1 package
(17-1/4 oz) frozen puff pastry sheets, thawed
Milk for brushing


To bake this cherry turnover recipe, preheat your oven to 400° F.

Sprinkle work surface lightly with flour. Unfold 1 sheet of pastry and lay flat on floured surface. Roll out to 10 x 15-inch rectangle. Cut into six 5-inch circles.

Spoon 1 heaping tablespoonful cherry filling on each pastry circle, slightly off center. Brush pastry edges with milk and fold pastry over filling to make half-moon shape. Press edge of pastries with fork to seal and place on ungreased baking sheets. Brush tops with milk and sprinkle with sugar. Repeat with remaining sheet of pastry and cherry filling.

Bake the cherry turnovers for 18 to 22 minutes or until golden brown. Remove from baking sheets and cool on wire racks.

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