Air Fryer Cherry Turnovers
Cherry Turnovers feature puff pastry, cherry pie filling, and a vanilla glaze; air fry at 375°F for 15 minutes until puffed and golden brown.
Saved in this browser. View saved recipes
Method
- 1
Mix cherry pie filling with cornstarch to thicken slightly.
- 2
Cut puff pastry into 4 equal squares. Spoon cherry filling onto one half of each square.
- 3
Fold pastry over the filling to create triangles and press edges firmly with a fork to seal.
- 4
Brush tops with beaten egg and cut two small slits in each turnover.
- 5
Air fry at 375°F for 12–14 minutes until pastry is puffed and golden brown.
- 6
Whisk glaze ingredients together and drizzle over warm turnovers before serving.
Pro tip. Adding cornstarch to the filling prevents it from being too runny and leaking out of the pastry.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 26 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
Confirm your email to get the free PDF. Unsubscribe anytime. Privacy policy.
