Easy Cherry Turnovers

Dessert can be a big commitment. Not only in eating a whole portion, but also in making it. These mini cherry turnovers can be whipped up any day of the week.

I had a can of Duncan Hines cherry pie filling in my pantry for over a year, so I decided to buy some premade refrigerated pie crusts to help inspire me to use it.

Making a whole cherry pie felt overwhelming. Since my family loves vanilla ice cream with their pie, I thought putting pie into their vanilla ice cream was fitting.

These little turnovers are super easy to make. Simply take the crusts out of the fridge, leave them on the counter for 5-10 minutes, and unroll! (No need to rollout.) I don’t have a round cookie cutter, so I used a drinking glass to cut circles out of the pie crust.

Scoop two cherries with sauce onto each circle, fold over, and lightly seal with a fork. My 6-year-old loves helping with these easy steps.

Brush each mini turnover with egg white for an extra crunchy gloss and toss them into the oven for about 12 minutes.

Ingredients

¼ can Duncan Hines Comstock Original Country Cherry Pie Filling (21 oz can)

1 box Pillsbury Refrigerated Pie Crusts (2 crusts in the box)

1 egg white

Instructions

1. Preheat oven to 425.
2. Unroll the pie crusts on a cutting board. Cut 3-4” circles from the crust using a cookie cutter or a glass.
3. With a teaspoon or melon baller, scoop two cherries and sauce from the can and place in the middle of each circle.
4. Fold each circle in half and lightly press down the edges. Use a fork to seal.
5. Place the mini turnovers on cookie sheets lined with parchment paper.
6. Brush each turnover with a thin layer of egg white.
7. Bake 12 to 14 minutes or until golden brown.