These air fryer cherry turnovers are quick and easy. Flaky puff pastry is filled with sweet cherry filling, baked in the air fryer and then drizzled with a simple icing. They make a great breakfast or snack and they are sure to become a favourite.
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When I first got my air fryer I expected that I would be used mainly for french fries and hot wings. Little did I know at the time that I would be using it for so much more.
Once you start thinking of your air fryer as a mini countertop oven you start to realize that anything you can make in a conventional oven you can make in the air fryer. And that includes delicious baked goods. The real advantage is that most things take considerably less time and you don’t have to heat up your entire kitchen.
For example, these easy cherry turnovers turn out perfectly light and flaky in only 17 minutes and when baked in a conventional oven they would take closer to 30 minutes.
These turnovers start with a store-bought puff pastry. To keep things super simple they are filled with prepared cherry pie filling. Then it is as easy as sealing them and placing them in the air fryer to bake.
When they are done baking I drizzle mine with a very simple icing, but you can skip that part if you like.
These cherry turnovers come together with just 5 ingredients.
- Puff pastry sheets
- Cherry pie filling
- Powdered sugar
- Milk or cream
How to make air fryer cherry turnovers
- Unroll the puff pastry sheet and cut it into rectangles. (Either 4 or 8 depending on the size of your sheet. My sheet was approximately 15×13 inches and I cut it into 8 pieces). I like to use a pastry mat so they don’t stick to the counter, but you could use parchment or wax paper as well.
- Place approximately 2 tablespoons of filling on one end of each rectangle.
- On the same end that you place the filling, brush the 3 edges with beaten egg.
- Fold the unfilled end over the filling then seal all 3 edges with a fork.
Make sure you allow your puff pastry to thaw in the refrigerator before you try to unfold it or it will crack when you try to work with it.
- Poke a few holes in the top of the turnovers then place them in the air fryer basket. If your basket tends to stick you can use a piece of parchment paper under the turnovers.
- Set the fryer to 320°F for 17 minutes. The turnovers are done when they are puffed, golden and slightly crispy on the top. If they are not quite done you can put them back in the air fryer for a couple of minutes.
Pro Tip – Refrigerate any turnovers that did not fit in the air fryer while you wait for the first batch to bake. This will help ensure the puff pastry doesn’t melt and will give you flakier pastries.
- Remove the baked turnovers from the fryer and place on a cooling rack.
- Allow the turnovers to cool then drizzle with icing.
If you want to make these more like traditional hand pies, you can swap the puff pastry for frozen pie pastry.
Tips for the Perfect Turnovers
- Make sure the puff pastry is completely thawed, but still cold when you begin. If the puff pastry sheets are still frozen they will crack as you unfold them.
- Make sure you crimp the edges well so you don’t lose too much filling. It is normal, however, for a bit of filling to leak out. Don’t worry, that chewy bit is delicious.
- Place any prepared turnovers that you will not be baking immediately into the refrigerator until you are ready. If they are left out the butter in the pastry will melt and you won’t get that nice, flaky pastry.
- Be sure to bake them long enough. You are looking for turnovers that are puffed, golden and a bit crispy on top. Under baked turnovers will sink as they cool and the pastry will not have those lovely, flaky layers.
- Try to wait for the turnovers to cool before icing or the icing will melt into the pastry.
I found that these last about 2 days if stored in an airtight container, after that they do tend to get a bit stale. You can also freeze these in order to keep them longer. In the freezer they should last several months.
More Air Fryer Desserts
Air Fryer Cherry Turnovers
- 1 Box 1 Pound puff pastry sheets, 1 large or 2 small sheets
- 1 Cup cherry pie filling
- 1 Large egg
- 2 teaspoons water
- ½ Cup powdered sugar
- 1 tablespoons milk or cream
- In a small bowl, lightly beat the egg with the water and set aside.
- Unroll the thawed puff pastry sheet(s) and cut into 8 rectangles. My 1 pound sheet was approximately 15×13 inches and I cut it into 8, but some sheets are only half this size.
- Place approximately 2 tablespoons of filling onto one end of each rectangle.
- Brush the egg wash on the 3 edges of the pastry around the filling.
- Fold the other end of the rectangle over the filling and press all 3 edges with a fork to seal. Poke a few holes in the top of each turnover with the fork. Brush tops of turnovers with the egg wash.
- Place the turnovers in the basket leaving a small amount of space between them.
- Set the air fryer to 320°F for 17 minutes. Turnovers are done when the are puffed, golden and feel crisp on the outside. If not quite done, put them back in the air fryer for 1-2 minutes.
- Remove the baked turnovers from the fryer and move them to a cooling rack. Proceed to bake second batch if you couldn’t fit them all in your fryer.
- Once the turnovers are cool, drizzle with icing and serve.
- In a small bowl, mix the powdered sugar with the milk or cream until sugar is dizzolved and icing is smooth and pourable.