If you want impressive gluten free baked goods that take almost no effort, these easy gluten free cherry turnovers are perfect. They’re flaky, golden, filled with sweet cherries, and made with just a few simple ingredients; thanks to store-bought puff pastry.
Even better? You can keep them completely vegan, and they still come out bakery-level (especially with the optional vegan cream cheese glaze).
What Makes These Special
- They’re made with gluten free puff pastry (no dough-making required)
- Naturally dairy free and vegan-friendly with one simple swap
- Only 3 ingredients for the turnovers themselves (without glaze)
- Optional vegan cream cheese frosting/glaze that tastes like a cherry danish (or skip the glaze and use a simple raw sugar topping for an even easier option)
- Perfect for brunch, dessert, or a quick sweet treat
Ingredients
This recipe keeps it simple, with a few small choices making a big difference.
Gluten free puff pastry* – I like using Sweet Loren®’s because it’s easy to work with and bakes beautifully flaky. Let it thaw just enough so it unfolds without cracking.
Cherry preserves or cherry pie filling – preserves give a slightly thicker center, while pie filling is more classic and juicy. Either works great depending on what you have. I like to go with the “natural” cherry pie filling option so artificial coloring isn’t included in my turnover.
Egg (or vegan wash) – this helps get a lightly crispy, golden finish. For a vegan option, the maple syrup + almond milk mixture adds a subtle sweetness and color.
Optional glaze:
- Vegan cream cheese + vegan butter – this combo creates a rich, tangy glaze that balances the sweetness of the filling.
- Confectioners’ sugar + vanilla – for a smooth, drizzle-able finish
Cutting the Pastry Sheet
Working with puff pastry is so easy. Just gently unfold one sheet of puff pastry and cut into even squares (if you use Sweet Loren’s Puff Pastry, it makes 6 even squared).
If the dough starts getting sticky, pop it back in the fridge for a few minutes. This step is key to getting clean edges and that classic turnover shape.
Instructions
The puff pastry does all the hard work for you. Make the turnovers as written in the recipe card – this is a super quick process: fill the center, fold into triangles, seal the edges, and brush and bake.
How to Seal the Turnovers
If your puff pastry isn’t sealing well, lightly tap your fingertips in water and gently dampen the edges of the dough before folding. Be careful not to use too much liquid; just a very light touch helps the pastry stick together. Press the edges closed with your fingers first, then seal with a fork to create that classic pretty turnover edge.
Other Filling Ideas
Once you make these once, you’ll want to try every variation. This method works with almost anything:
- Blueberry or raspberry preserves
- Apple pie filling with a sprinkle of cinnamon
- Strawberry jam + a little lemon zest
- Chocolate chips + dairy free cream cheese
- Peach preserves (so good in summer)
Tips
- Don’t overfill the turnovers or they’ll leak while baking
- Always seal the edges well (fingers first, then fork)
- Keep puff pastry cold for best results
- Let them cool slightly before adding glaze so it doesn’t melt off
Here’s to a cherry goodness and regaining our sparkle together,
✧❈✯✦Jenn✦✯❈✧
Easy Gluten Free Cherry Turnovers
Ingredients
- 1 package gluten free puff pastry I use Sweet Loren’s
- ¾ cup cherry preserves or 1 can natural cherry pie filling
- 1 egg beaten (for vegan option, use 2 tablespoons maple syrup + 2 tablespoons almond milk mixed)
(optional Cream Cheese Frosting)
- 4 oz cream cheese softened
- ¼ cup ½ stick vegan butter, softened
- ½ teaspoon vanilla extract
- 2 cups sifted confectioners’ sugar
Instructions
Make the turnovers.
- Preheat oven to 375°F.
- Cut one sheet of puff pastry into six even squares and arrange them on a 18×13”s baking sheet covered in parchment paper.
- Spoon 1-2 tablespoons of the cherry mixture in the middle of each puff pastry square. Be sure not to overfill.
- Fold one corner of the square to meet the opposite corner. The puff pastry should create a triangle shape. Repeat for the remaining puff pastry squares.
- Use your fingers to press around the edges of each turnover to seal. Follow with a fork to make the edges pretty.
- Brush the squares with a beaten egg mixed with 1 tablespoon of water.
- Bake in the oven for 20 minutes (or until tops are lightly golden brown)
For cream cheese frosting.
- In a large bowl, beat butter and cream cheese until light and fluffy. Add vanilla and beat until mixed. Mix in confectioners’ sugar, a little at a time. Refrigerate for at least 30 minutes. Drizzle onto turnovers.
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