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–+ servings
These vegan cherry turnovers are so sinfully simple and devilishly delicious! With just two ingredients, even the most beginner of cooks can have these gorgeous bakery-style beauties done and ready to eat - for breakfast OR dessert - in just under an hour. #vegan #breakfast #turnover #cherries // plantpowercouple.com

2-Ingredient Cherry Turnovers

Terrence Roche
These vegan cherry turnovers are so sinfully simple and devilishly delicious! With just two ingredients, even the most beginner of cooks can have these gorgeous bakery-style beauties done and ready to eat - for breakfast OR dessert - in under an hour!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 large turnovers

Ingredients
  

For the turnovers:

  • 1 sheet puff pastry usually comes two sheets to a package
  • 1 21- oz can cherry pie filling

For the glaze:

  • ½ cup confectioners sugar
  • 1 Tbsp non-dairy milk
  • ¼ tsp vanilla extract

Instructions
 

  • Thaw the puff pastry according to package instructions and, when thawed, cut into four even pieces. Preheat your oven to 400? and line a large baking sheet with parchment paper.
  • On a clean, decently-floured surface, roll out the divided pastry sheets individually and transfer each to your parchment-lined baking sheet.
  • Place 2 Tbsp of filling onto the puff pastry and spread evenly while leaving a good distance from the edge to allow for the seal. You need to position the portion off-center so you can fold the dough over (hence the term "turnover") into a triangle shape.
  • Fold each piece into a triangle shape and make sure your edges are even so the pastry dough will seal onto itself (otherwise filling will pour out from the opening during baking). Use a fork or ravioli wheel to gently seal the edges.* Place your baking sheet in the oven at 400? for 15 - 18 minutes (until golden brown).
  • While your turnovers cook, mix all the glaze ingredients in a small bowl with a whisk or fork until smooth. Allow the turnovers to cool for about 5-7 minutes before glazing and enjoy!

Notes

*A good seal on the dough is quite important to prevent the filling from pouring out, but if some does leak out during baking process, you can just slide it back in with a spatula when it’s done before removing from the baking sheet.
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