National Cherry Turnover Day is celebrated every year on August 28th, dedicated to one of the simplest and most satisfying pastries around: a flaky, golden turnover filled with sweet-tart cherry filling.
History of National Cherry Turnover Day
Turnovers have a long history in baking, with roots tracing back to European hand pies and pastries designed to be portable, filling, and made with whatever fruit was in season. Cherry became one of the most popular turnover fillings thanks to its balance of tartness and sweetness, which pairs especially well with buttery, flaky pastry dough. While the exact origins of National Cherry Turnover Day as an observance are unclear, it fits into a broader pattern of food-specific “national days” that celebrate a single beloved dish or treat.
Cherry turnovers remain popular today both as a homemade treat and a bakery staple, showing up everywhere from local coffee shops to national fast food chains.
How to Celebrate National Cherry Turnover Day
- Bake a batch of homemade cherry turnovers (recipe below)
- Pick up a cherry turnover from your favorite local bakery
- Pair a turnover with coffee or tea for an afternoon treat
- Try a new variation, like adding almond extract or a lemon glaze
- Share your baking results on social media using #CherryTurnoverDay
Simple Homemade Cherry Turnover Recipe
Ingredients:
- 1 sheet puff pastry, thawed
- 1 1/2 cups pitted fresh or frozen cherries (thawed if frozen)
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/4 teaspoon almond extract (optional)
- 1 egg, beaten (for egg wash)
- Coarse sugar for topping (optional)
Instructions:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan over medium heat, combine cherries, sugar, cornstarch, and lemon juice. Cook, stirring occasionally, until the mixture thickens, about 5-7 minutes. Stir in almond extract if using, then let the filling cool completely.
- Roll out the puff pastry sheet and cut into 4-6 squares, depending on desired size.
- Spoon a small amount of cooled cherry filling onto one half of each square, leaving a border around the edges.
- Fold each square diagonally into a triangle, pressing the edges together, then crimp with a fork to seal.
- Brush each turnover with beaten egg and sprinkle with coarse sugar if desired.
- Cut two small slits in the top of each turnover to let steam escape.
- Bake for 18-20 minutes, until golden brown and puffed. Let cool slightly before serving.
Fun Facts About Cherries
- There are two main types of cherries used in cooking and baking: sweet cherries and tart (sour) cherries, with tart cherries being more common in pies and turnovers.
- Michigan is one of the top producers of tart cherries in the United States.
- Cherries are technically classified as a member of the rose family, along with almonds, peaches, and plums.
- Cherry season in the U.S. typically runs from late spring through mid-summer, making late August a great time to use the last of the fresh harvest or switch to frozen cherries.
- Puff pastry gets its signature flaky layers from a technique called lamination, where butter is folded into the dough dozens of times.
Frequently Asked Questions
When is National Cherry Turnover Day?
National Cherry Turnover Day is celebrated annually on August 28th.
Can I use frozen cherries for turnovers?
Yes, frozen cherries work well for turnovers. Just make sure to thaw and drain them before cooking down the filling to avoid excess liquid.
Can I make cherry turnovers ahead of time?
You can assemble the turnovers and refrigerate them unbaked for up to a day, or freeze them unbaked and bake straight from frozen, adding a few extra minutes to the bake time.
What’s the difference between a turnover and a hand pie?
Turnovers are typically made with puff pastry and folded into a triangle, while hand pies often use a shortcrust or pie dough and can be shaped in a variety of ways, including half-moons or rectangles.