National Cherry Turnover Day

National Cherry Turnover Day is celebrated on August 28 each year, spotlighting the flaky, fruit-filled hand pies that make snacking feel like a tiny party in your hands. Calendars across the U.S. consistently mark this sweet observance on the same late-August date, making it an easy one to remember and enjoy annually.

History of National Cherry Turnover Day

A cherry turnover is essentially a personal-size pie made by folding pastry over a spoonful of cherry filling and baking until puffed and golden, a format that’s been embraced by modern recipes and bakeries for its portability and crisp-tender bite. Popular explainers describe the classic version as puff pastry wrapped around a tart-sweet cherry center, served warm for maximum joy.

As for the observance, food-holiday calendars helped fix August 28 as the date and spread it widely online, encouraging people to bake at home or pick up a turnover from a favorite shop. Short videos and posts echo the same theme every year—simple ingredients, quick assembly, and a guaranteed crowd-pleaser hot from the oven.

Why is National Cherry Turnover Day important?

Some foods just make people smile, and a cherry turnover is one of them. It’s nostalgic without being fussy, a throw-it-on-a-napkin dessert that still feels a little special thanks to that glossy fruit and shattering pastry. Pausing to celebrate it reminds us that happiness can be small, flaky, and best eaten warm.

It’s also a friendly nudge toward practical baking skills. Turnovers teach confidence fast—roll, fill, fold, bake—and they welcome tweaks, from lemon zest to a drizzle of icing. A day like this keeps home cooking approachable and playful, not perfectionist.

• It turns a regular afternoon into a low-key treat.
• It’s a simple bake that rewards beginners quickly.
• It celebrates tart cherries at their best.
• It invites creative twists without complicating the recipe.
• It’s easy to share with neighbors or coworkers.

How to celebrate National Cherry Turnover Day

Keep it easy. Grab puff pastry, a jar of cherry filling or a quick homemade version, and make a half-batch so you don’t stress the timing. Brush with egg wash, bake until deeply golden, and let them cool just enough so the filling doesn’t escape on the first bite. If you’re short on time, support a local bakery and treat a friend to a box.

Add one tiny upgrade to make it yours: a squeeze of lemon over the filling, a sprinkle of coarse sugar on top, or a fast vanilla glaze. Pair with coffee or vanilla ice cream, snap a quick photo, and save your adjustments for next time—because once you make them once, you’ll want a repeat.

• Make mini turnovers for easy sharing.
• Dust with powdered sugar just before serving.
• Add a pinch of cinnamon or almond extract to the filling.
• Drop a few extras to a neighbor as a sweet surprise.
• Use store-bought puff pastry to keep things stress-free.

Easy Cherry Turnovers Recipe

Flaky, fruit-filled hand pies with minimal fuss. Makes 4 turnovers (double the recipe for 8).

Ingredients

• Puff pastry: 1 sheet frozen puff pastry (about 250 g), thawed in the fridge
• Egg wash: 1 egg + 1 Tbsp milk or water
• Finishing: coarse sugar for sprinkling (optional)

Choose one filling:

A) Quick cherry filling (from scratch)

• Pitted cherries 350 g (about 2½ cups; fresh or frozen)
• Sugar 60 g (⅓ cup)
• Cornstarch 2 Tbsp
• Lemon juice 1 Tbsp
• Pinch of salt
• Optional: ¼ tsp almond extract or vanilla

B) Shortcut

• 1 to 1¼ cups cherry pie filling (about 300 g)

Optional glaze

• Powdered sugar 100 g (¾ cup) + 1–2 Tbsp milk + ¼ tsp vanilla

Preparation

1. Make the cherry filling (skip if using pie filling).
   Add cherries, sugar, and salt to a small saucepan. Heat over medium until juicy (2–3 min). Stir cornstarch with 2 Tbsp cold water, pour in, and simmer 2–3 min until thick and glossy. Off heat, stir in lemon juice and almond extract/vanilla. Spread on a plate to cool completely.
2. Heat the oven to 200°C / 400°F. Line a baking sheet with parchment.
3. Prep the pastry.
   Unfold puff pastry on a lightly floured surface. Roll to a roughly 25–26 cm (10 in) square. Cut into 4 equal squares.
4. Fill and seal.
   Spoon 2 heaped Tbsp filling onto the center of each square, leaving a 1–1.5 cm (½ in) border. Brush edges with egg wash. Fold into triangles, press to seal, then crimp edges with a fork. Cut 2 small slits on top for steam.
5. Chill briefly.
   Transfer to the lined tray and chill 10 minutes in the freezer (helps prevent leaks).
6. Bake.
   Brush tops with egg wash, sprinkle coarse sugar if using, and bake 18–22 minutes until deeply golden and puffed. Cool 10–15 minutes.
7. Glaze (optional).
   Whisk powdered sugar, milk, and vanilla to a drizzle consistency. Zigzag over warm (not hot) turnovers.

Tips

• Using frozen cherries? Cook from frozen; add 1 extra teaspoon cornstarch if the filling seems thin.
• Don’t overfill—that’s the #1 cause of leaks.
• Air fryer: 190°C / 375°F for 10–12 minutes, until golden.
• Make-ahead: Assemble to Step 5, freeze solid, then bake from frozen at 200°C / 400°F for 22–26 minutes.
• Storage: Best the day made; keep 1–2 days at room temp in an airtight container. Re-crisp at 180°C / 350°F for 5–8 minutes.

National Cherry Turnover Day Dates Table