Arby’s Cherry Turnovers Copycat Recipe
Arby’s cherry turnovers are one of those fast-food pastries that hold up way better than they have any right to. This copycat recipe gets you that same flaky, golden crust with a glossy cherry filling, and you can have them on the table in under an hour.
Most of the work here is assembling, not baking. If you can fold a piece of dough in half, you can make these.
Why I Love This Recipe
The filling is jammy and just tart enough to cut through the buttery pastry. Store-bought puff pastry does most of the heavy lifting, so the result feels impressive without a lot of effort.
These come out of the oven with crisp, caramelized edges and a sweet vanilla glaze that sets as they cool. That contrast between the shatteringly crisp shell and the thick cherry filling is exactly what makes them worth making at home.
Recipe Ingredients
- 1 sheet (about 17.3 oz / 490g) frozen puff pastry – Thawed; Pepperidge Farm works well here
- 1 can (21 oz / 595g) cherry pie filling – The thick, glossy kind; Comstock or Lucky Leaf hold their shape well
- 1 tbsp cornstarch – Stirs into the filling to prevent sogginess
- 1 tsp almond extract – Adds a faint depth to the cherry; skip if you prefer
- 1 large egg – For the egg wash; gives the crust its amber shine
- 1 tbsp water – Mixed with the egg for the wash
- 1 cup (120g) powdered sugar – Base of the glaze
- 2 tbsp whole milk – Loosens the glaze to a drizzleable consistency
- ½ tsp vanilla extract – Flavors the glaze
Variations / Substitutions
- Apple pie filling – Swap in one 21 oz can for a classic apple turnover with the same flaky shell.
- Cream cheese addition – Spread 1 tbsp of softened cream cheese on each square before the filling; it adds a tangy, rich layer that balances the sweetness.
- Lemon juice instead of almond extract – Use 1 tsp of fresh lemon juice for a brighter, more citrusy filling.
- Dairy-free glaze – Swap the whole milk for oat milk or almond milk; the glaze sets just as well.
- Blueberry filling – Works the same way as cherry; the tartness plays off the buttery crust nicely.
- Brown sugar glaze – Replace powdered sugar with 1 cup of sifted brown sugar and add ½ tsp cinnamon for a warmer, caramel-like finish.
If you enjoy pastries like these, you might also want to look up a Copycat McDonald’s Apple Pie recipe for another fast-food baked treat worth making at home.
How To Make Cherry Turnovers
Step 1: Stir the Cherry Filling
Heat your oven to 400°F (200°C) and line 2 baking sheets with parchment paper. In a medium bowl, stir together the 21 oz can of cherry pie filling, the 1 tbsp cornstarch, and the 1 tsp almond extract until the cornstarch is fully dissolved and no white streaks remain, about 1 minute of stirring.
The filling will look slightly thicker and glossier than it does straight from the can. That extra starch is what keeps the inside from turning watery and soaking through the pastry during baking.
Step 2: Cut the Puff Pastry
Unfold the thawed puff pastry sheet on a lightly floured surface. Cut it into 6 equal squares using a sharp knife or a pizza cutter. Each square should be roughly 4 to 5 inches across. Try to cut cleanly without dragging, which would seal the layers and reduce the flakiness.
The pastry should feel cool and slightly stiff, not warm or sticky. If it starts to soften and stick to the surface, slide it onto a baking sheet and chill it in the fridge for 10 minutes before continuing.
Step 3: Fill and Fold the Pastry
Spoon about 2 heaping tablespoons of the cherry filling onto the center of each pastry square, keeping a ½-inch border clear around all the edges. In a small bowl, beat together the 1 large egg and the 1 tbsp water. Brush the egg wash around the border of each square, then fold the pastry diagonally to form a triangle, pressing the edges firmly with a fork to seal. Place each turnover on the prepared baking sheets.
The egg wash acts as glue here, so don’t skip the border brush before folding. Press the fork tines all the way to the edge so no gaps remain where the filling could bubble out during baking.
Step 4: Glaze and Bake the Turnovers
Brush the tops of each turnover generously with the remaining egg wash. Cut 2 small slits in the top of each one with a sharp knife to let steam escape. Slide the baking sheets into the 400°F (200°C) oven and bake for 20 to 22 minutes, rotating the pans halfway through, until the tops are deep golden brown and you can hear a faint hollow sound when you tap them.
Watch the color more than the clock. Pale gold is underdone; you want a rich amber on the surface so the inside layers cook through. If your oven runs hot, check at 18 minutes.
Step 5: Drizzle the Glaze and Serve
Let the turnovers cool on the baking sheets for 10 minutes. While they cool, whisk together the 1 cup powdered sugar, 2 tbsp whole milk, and ½ tsp vanilla extract in a small bowl until smooth and pourable. Drizzle the glaze over the turnovers in long back-and-forth strokes, then set them on a wire rack for 5 minutes to let the glaze set to a matte, crackly finish. Serve while the pastry is still warm and the glaze has just firmed up.
Recipe Tips
- Don’t overfill. Two heaping tablespoons is the limit. More than that and the seams will split open during baking.
- Keep the pastry cold. Warm puff pastry bakes flat instead of puffing. If your kitchen is warm, work quickly and refrigerate the assembled turnovers for 10 minutes before baking.
- Check your pie filling. Some canned fillings are thinner than others. If yours looks runny when you open the can, stir in an extra ½ tsp of cornstarch.
- The glaze thickens as it sits. If you are glazing the last few turnovers and the mixture has stiffened, stir in a few drops of milk to loosen it back up.
Bake times by pan (all at 400°F / 200°C):
| Pan Type | Material | Bake Time |
|---|---|---|
| Light-colored sheet pan | Aluminum | 20 to 22 mins |
| Dark sheet pan | Nonstick | 18 to 20 mins |
| Insulated baking sheet | Double-layer | 22 to 24 mins |
How To Store
- Refrigerate – Store cooled turnovers in an airtight container for up to 3 days. The glaze softens in the fridge but firms back up at room temperature.
- Reheating – Reheat on a wire rack set over a baking sheet at 350°F (175°C) for 8 to 10 minutes. Avoid the microwave; it makes the pastry soft and chewy instead of crisp.
Frequently Asked Questions
Can I use homemade cherry filling instead of canned?
Yes. Cook down 2 cups of pitted cherries with ¼ cup sugar and 2 tbsp cornstarch over medium heat until thick and jammy, about 8 minutes, then let it cool completely before filling the pastry.
Can I make these ahead of time and freeze them before baking?
Yes. Assemble the turnovers through the egg wash stage, freeze them flat on a baking sheet until solid, then transfer to a freezer bag for up to 1 month. Bake straight from frozen at 400°F (200°C) for 25 to 28 minutes.
Why did my turnovers leak filling during baking?
The most likely cause is either too much filling or a weak seal at the edges. Make sure you brush the egg wash on the border before folding, and press firmly all the way around with a fork.
Can I use crescent roll dough instead of puff pastry?
You can, though the result will be softer and breadier rather than shatteringly flaky. Roll the dough flat, cut into squares, and reduce the bake time to about 14 to 16 minutes at 375°F (190°C).
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Ingredients
Method
- Heat oven to 400°F (200°C) and line 2 baking sheets with parchment paper. Mix the cherry pie filling, cornstarch, and almond extract in a bowl until fully combined.
- Unfold the puff pastry on a floured surface and cut it into 6 equal squares, about 4 to 5 inches each.
- Spoon 2 heaping tablespoons of filling onto the center of each square. Beat the egg with the water, brush the border of each square, fold diagonally into a triangle, and seal the edges firmly with a fork.
- Brush the tops with the remaining egg wash, cut 2 slits in each, and bake for 20 to 22 minutes until deep golden brown, rotating pans halfway through.
- Cool for 10 minutes, then whisk together the powdered sugar, milk, and vanilla extract and drizzle over the turnovers. Let the glaze set for 5 minutes before serving.
