Skip to Content
Menu

Baked Fruit Turnovers

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Updated Oct 24, 2025
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe

Whether you eat them with your morning coffee, as a warm snack, or as a dinnertime dessert, fruit turnovers are a delicious treat for all five senses. These Baked Fruit Turnovers are simple to make with premade pie crust and pie filling, so you can have a warm, gooey treat whenever you want it! Plus, you can easily customize the flavor to your taste with your favorite fruit fillings. Use this recipe in your regular rotation, for special occasions, or as a great contribution to parties and gatherings!

Recipe Ingredients

These Baked Fruit Turnovers come together easily with a few simple, accessible ingredients. Find the full list and recipe instructions below when you’re ready to bake!

Pillsbury™ Pie Crusts: Premade crusts make this recipe simple and stress-free! The Pillsbury crusts are easy to work with and come with 2 per box.

Cherry, Apple, or Peach Fruit Pie Filling: The pie filling is the center of your turnover, making it a crucial part of the recipe. You can opt for seasonal flavors, your family’s favorites, or a variety!

Ground Cinnamon: This warm, comforting spice is in many desserts, because it adds depth to the dish’s overall flavor. Cinnamon also helps to cut sweetness, making it a fantastic complement to the sweet pie filling.

Other Ingredients: Mixing sugar with cinnamon helps to unify the flavor and ensure a more even coating of spice.

ExtraTextTypeImageMediumUrl

How to Make Baked Fruit Turnovers

These turnovers are simple and fun to make!

1. Prepare the Pie Crust

Unroll your pie crusts into 11-inch circles on a cutting board, stacking crusts on top of each other. With a pizza cutter or sharp knife, cut the stacked crusts into 6 wedges. Separate the wedges into 6 stacks of 2.

2. Fill the Pie Crust

Spoon the pie filling evenly in the center of 6 of the wedges. Dampen the edges of the pie crust with water. Top each with a matching pie crust piece, firmly pressing edges with a fork to seal.

3. Make the Cinnamon Sugar

In a small bowl, mix sugar and cinnamon. Brush tops of turnovers lightly with water; sprinkle tops with sugar-cinnamon mixture. Place turnovers on the baking sheet.

4. Bake

Bake the turnovers for 13 to 16 minutes at 425°F or until light golden brown. Let cool slightly before serving warm.

How to Store (and Reheat) Baked Fruit Turnovers

These Baked Fruit Turnovers are as easy to restore and reheat as they are to make!

Refrigerator

You can store baked turnovers in an airtight container for up to 3 days.

Freezer

This recipe is freezer-friendly! Freeze turnovers in a resealable freezer bag for up to 3 months.

Reheating

To reheat, microwave on High for 30 seconds to 1 minute. You can also reheat them in an oven or air fryer at 350°F for 7 to 10 minutes.

Baked Fruit Turnovers

  • Prep Time 20 min
  • Total 40 min
  • Ingredients 4
  • Servings 6
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Instructions

  • Step 
    1

    Heat oven to 425°F. Line large baking sheet with cooking parchment paper. Remove pie crusts from pouches; unroll crusts into 11-inch circles on a cutting board. Stack crusts on top of each other. With pizza cutter or sharp knife, cut stacked crusts into 6 wedges; separate into 6 sets of 2.

  • Step 
    2

    Spoon pie filling evenly in center of 6 of the wedges. Dampen the edges of pie crust with water.

  • Step 
    3

    Top each with matching pie crust wedge, firmly pressing edges together. Press edges with fork to seal.

  • Step 
    4

    In small bowl, mix sugar and cinnamon. Brush tops of turnovers lightly with water; sprinkle tops with sugar-cinnamon mixture. Place turnovers on baking sheet.

  • Step 
    5

    Bake 13 to 16 minutes or until light golden brown. Remove from baking sheet to cooling rack. Serve warm.

Nutrition

No nutrition information available for this recipe

Recipe Tips

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section