Sour Cherry Turnovers

Products Used
Sour Cherry Turnovers imperial


  • One half package puff pastry (10x15-inch sheets)
  • 1 (12 ounce) package frozen sour cherries
  • 2 1/2 teaspoons cornstarch
  • 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 1 teaspoon almond extract (optional)
  • 1 egg
  • 1/2 cup dark chocolate, 45-55% cacao mass
  • 1 tablespoon oil such as corn, peanut, vegetable


  1. Defrost puff pastry according to manufacturer’s directions.
  2. Defrost cherries and retain all juices. Mix one tablespoon of cherry juice with cornstarch and set aside.
  3. Place cherries and all remaining juice in a sauté pan along with sugar. Bring to a boil. Once boiling add cornstarch mixture and stir until thickened. This will only take seconds. Add almond extract if using.
  4. Transfer to a cold plate to accelerate the cooling process. Once cherries are cold, proceed.
  5. Beat egg with a fork until completely blended. Set aside along with a pastry brush.
  6. Cut puff pastry sheet in 5-inch squares.
  7. Brush a thin layer of beaten egg on two joining sides of each square.
  8. Place cherries in center of each square.
  9. Fold each square into a triangle and gently seal edges. Place on a parchment-lined cookie sheet.
  10. Brush a thin, even layer of egg wash on the surface and cut a 1/4-inch “vent hole” in each square using a pair of scissors.
  11. Place in oven until deep golden brown, about 25-35 minutes. Puff pastry is only delicious and flaky when properly baked.
  12. Remove from the oven and let cool. 
  13. Place chocolate and oil in a microwave-proof bowl and in 7-8 second increments melt chocolate while stirring in between heating.
  14. Drizzle chocolate over cooled cherry turnovers.
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