National Cherry Turnover Day

Turnovers may have originated as a clever workaround to baking bans. In 15th‑century England some towns outlawed cakes to curb flour consumption, so bakers folded pastry around fruit filling and claimed it wasn’t a cake at all. These ‘pocket pies’ became popular throughout Europe. A turnover is essentially a hand pie: flaky puff pastry or pie dough encasing sweet or savoury filling. Cherry turnovers showcase tart cherries cooked down with sugar until thick, spooned onto dough and folded into triangles or crescents. Steam vents cut into the top prevent explosions in the oven. National Cherry Turnover Day celebrates the joy of portable pastry. To mark it, roll out puff pastry and cut it into squares, spoon in cherry compote and fold to make triangles. Crimp the edges with a fork, brush with egg wash and bake until golden. When you bite into one, the crisp layers shatter and release syrupy fruit. Each turnover is both indulgent and humble—a reminder that the best desserts often begin with a surplus of fruit and a need to carry food on the go.