Remember when cherry turnovers meant expensive bakery visits or disappointing frozen versions that never lived up to your childhood memories? After perfecting this recipe through countless weekend mornings (and watching my family devour entire batches while declaring these “better than any bakery”), I can promise these air fryer cherry turnovers deliver all that flaky, buttery satisfaction with juicy cherry filling that tastes like pure summer bliss.
Essential Ingredients (Makes 8 Turnovers)
Pastry Foundation:
- 1 sheet frozen puff pastry, thawed (17.3 oz package)
- 1 egg, beaten (for egg wash)
- 2 tablespoons melted butter
- Cooking spray for basket
Perfect Cherry Filling:
- 2 cups fresh cherries, pitted and chopped (or 1½ cups frozen, thawed)
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract (optional but divine)
- Pinch of salt
Simple Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
Pro tip: Thawed puff pastry works like magic and saves hours of pastry-making time, while fresh cherries create the most vibrant filling. Let pastry thaw completely for easiest handling.
Step-by-Step Air Fryer Method
Perfect Prep (20 minutes)
- Make cherry filling: Combine cherries, sugar, cornstarch, lemon juice, vanilla, almond extract, and salt in bowl
- Let macerate: Allow filling to sit 10 minutes while preparing pastry
- Prepare pastry: Unfold thawed puff pastry on lightly floured surface
- Cut squares: Cut pastry into 8 equal squares (4×4 inches each)
- Set up assembly: Have egg wash, filling, and clean workspace ready
The Perfect Assembly Technique
Critical step: Don’t overfill turnovers or they’ll burst during cooking. Use about 2 tablespoons of filling per turnover, leaving ½-inch border for sealing. Proper sealing prevents delicious filling from leaking out.
Air Fryer Cooking Process
Temperature: 375°F (190°C)
Time: 12-15 minutes
Work in batches if needed
- Preheat air fryer to 375°F for 3 minutes
- Place 2 tablespoons cherry filling on half of each pastry square
- Fold pastry over filling to create triangle, press edges with fork to seal
- Brush tops with beaten egg for golden color
- Spray basket lightly with cooking spray
- Place turnovers in single layer, not touching
- Cook 7 minutes, then flip carefully
- Cook another 5-8 minutes until golden brown and puffed
- Cool 5 minutes before glazing (filling will be very hot!)
Perfect Results Every Time
Visual cues for doneness:
- Deep golden brown color all over the surface
- Puffed and flaky layers visible in pastry
- Sealed edges that haven’t burst open
- Light bubbling of filling at seams (normal and good!)
Texture goal: Shatteringly crisp, buttery pastry with distinct flaky layers giving way to hot, jammy cherry filling that’s sweet and tart in perfect balance.
Glaze Options That Work
Classic Vanilla Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
- Pinch of salt
Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1-2 tbsp milk if needed
Almond Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp almond extract
- Sliced almonds for topping
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla
Simple Dusting
- Powdered sugar only
- Clean and elegant
- Let pastry shine
Serving & Storage Tips
Best served: Warm, about 10 minutes after cooking when filling has cooled slightly but pastry is still crispy
Perfect for: Weekend breakfasts, brunch gatherings, afternoon treats, special occasions
Storage: Best fresh, but store covered for 2 days and reheat in air fryer 2-3 minutes
Make ahead: Assemble turnovers and refrigerate up to 24 hours before cooking
Brunch tip: Make these the star of your weekend brunch spread, the aroma alone will have everyone gathering in the kitchen!
Filling Variations That Work
Apple Cinnamon
- 2 cups diced apples
- ¼ cup sugar + 1 tsp cinnamon
- 2 tbsp cornstarch
- Lemon juice and vanilla
Mixed Berry
- 1½ cups mixed berries
- ⅓ cup sugar
- 2 tbsp cornstarch
- Lemon zest
Peach Ginger
- 2 cups diced peaches
- ¼ cup sugar
- 1 tsp fresh ginger, grated
- 2 tbsp cornstarch
Chocolate Cherry
- Cherry filling plus
- 2 tbsp mini chocolate chips
- ½ tsp vanilla
- Pinch of cinnamon
Cream Cheese Cherry
- Cherry filling plus
- 2 tbsp softened cream cheese
- 1 tbsp sugar
- Mixed before filling
Frequently Asked Questions
Can I use frozen cherries for air fryer cherry turnovers?
Yes! Thaw frozen cherries completely and drain well, pressing with paper towels to remove excess moisture. Frozen cherries may need an extra tablespoon of cornstarch to prevent runny filling.
Why does my puff pastry not puff up in the air fryer?
Usually from pastry being too warm or air fryer not fully preheated. Keep pastry cold until cooking, ensure air fryer reaches 375°F, and don’t open during first 7 minutes of cooking.
How do I prevent cherry filling from leaking out?
Don’t overfill (2 tablespoons max), leave ½-inch border when sealing, press edges firmly with fork, and ensure pastry squares aren’t torn or too thin.
Can I make cherry turnovers ahead of time?
Yes! Assemble turnovers and refrigerate covered for up to 24 hours. Cook directly from refrigerator, adding 1-2 minutes to cooking time if needed.
What’s the best way to reheat leftover cherry turnovers?
Reheat in air fryer at 300°F for 2-3 minutes to restore crispiness. Don’t microwave as it makes pastry soggy and tough.
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