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Cherry Cheese Turnovers with Almond Icing

Flaky puff pastry turnovers filled with cream cheese and cherry pie filling, topped with almond drizzle. Easy and delicious - as dessert OR breakfast!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: Canadian
Servings: 8
Author: Jennifer Pallian BSc, RD


For Turnovers

  • 2 sheets frozen puff pastry one 400-500 g box, thawed overnight in refrigerator, then brought to room temperature
  • 1 cup Canadian Mascarpone or Cream Cheese at room temperature
  • 1 1/2 cups store-bought cherry pie filling
  • 1 egg beaten with 1 tbsp water

For Almond Icing

  • 1/2 cup confectioners' sugar
  • 2 tbsp milk or cream
  • 1/8 tsp pure almond extract


  • Preheat oven to 400º.
  • Flour a clean work surface and roll first sheet of puff pastry into a 12-inch square.  Cut into 4 equal squares. Spread 2 tbsp Mascarpone or Cream Cheese onto one half of each square, then top with a heaping 2 tbsp cherry pie filling.  Fold pastry over the filling to make triangles.  Press the edges together firmly to seal, then crimp between fingers or press with a fork as desired.
  • Using a sharp knife, make two small slits in tops of turnovers (these steam vents will prevent the seal from breaking during baking).  Brush tops with the egg wash and arrange on a parchment-lined baking sheet.  Bake 15 minutes, or until golden brown and puffed.  Cool on wire rack for 10 minutes.