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    Bakers Authority

    Frozen Cherry Turnovers - 96 Pieces

    Frozen Cherry Turnovers - 96 Pieces

    Frozen Cherry Turnovers give a bakery or cafe a flaky, fruit-filled pastry for the morning case without la... Read more

    Frozen Cherry Turnovers give a bakery or cafe a flaky, fruit-filled pastry for the morning case without laminating dough or cooking a filling. Each 3.5 oz turnover folds a bright cherry filling inside layered pastry, and they arrive frozen and pre-shaped, 96 to a case, ready to go from the freezer to the oven. Baker's Authority stocks them frozen by the case and offers them in bulk and wholesale quantities for bakeries, coffee shops, delis, hotels, and foodservice kitchens.


    What It Is

    This is a frozen, individually formed cherry turnover, a triangle of puff-style pastry folded over a cherry filling and sealed at the edges. The 3.5 oz size is a single-serving pastry, large enough to sell on its own in a case or wrap for grab-and-go and small enough to fit a breakfast tray or a continental spread. Because the turnovers come frozen and ready to bake, a kitchen can bake exactly the number it needs for a service and keep the balance of the case frozen.


    Flavor and Texture

    A cherry turnover pairs a sweet-tart cherry filling with crisp, layered pastry that shatters at the edges and stays tender around the fruit. The cherry flavor is brighter and more tart than apple, which makes it a popular counterpart in a mixed pastry display and gives the turnover a deep red interior when it is cut or bitten. Baked fresh, the pastry is golden and flaky with a visible seam of filling, and it holds up well in a case for the length of a morning service.


    Culinary Uses

    A ready-to-bake fruit turnover fits across the breakfast and dessert menu:

    • Bakery and coffee shop pastry cases
    • Continental breakfast and hotel buffets
    • Catering trays and boxed breakfasts
    • Deli and convenience store grab-and-go
    • School, campus, and institutional breakfast
    • Warm dessert service with ice cream or whipped cream

    Turnovers take well to finishing touches that raise the price point: a brush of egg wash and a sprinkle of coarse sugar before baking, a simple glaze or drizzle of icing after, or a dusting of powdered sugar at service.


    Preparation

    Bake from frozen on a parchment-lined sheet pan, spacing the turnovers so they have room to puff, in a preheated oven until the pastry is deep golden and the layers have fully risen. There is no need to thaw or proof. Let the turnovers cool for a few minutes before moving them, since the filling is very hot straight out of the oven and the pastry firms up as it cools.


    Storage and Handling

    Keep frozen until ready to bake. Keep the case closed to protect the pastry from freezer burn, and do not thaw and refreeze unbaked turnovers, since the pastry layers lose their lift.


    Bulk and Wholesale Options

    Sold by the case of 96 PC at 3.5 OZ each and shipped frozen. Bulk and wholesale quantities are available for high-volume production, and the 96-count case covers a full week of pastry service for a busy counter while the pieces bake off a tray at a time.


    Product Identifier

    Item Number: D-5849


    Key Takeaways

    • Frozen cherry turnovers, 3.5 oz each, pre-formed and ready to bake
    • Flaky layered pastry with a sweet-tart cherry filling
    • Bake from frozen; no thawing or proofing
    • Suited to pastry cases, breakfast buffets, catering, and grab-and-go
    • Keep frozen; do not thaw and refreeze
    • Case of 96 PC, available in bulk and wholesale
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    $102.69
    $102.69
    Sale Sold out
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    Frozen Cherry Turnovers give a bakery or cafe a flaky, fruit-filled pastry for the morning case without laminating dough or cooking a filling. Each 3.5 oz turnover folds a bright cherry filling inside layered pastry, and they arrive frozen and pre-shaped, 96 to a case, ready to go from the freezer to the oven. Baker's Authority stocks them frozen by the case and offers them in bulk and wholesale quantities for bakeries, coffee shops, delis, hotels, and foodservice kitchens.


    What It Is

    This is a frozen, individually formed cherry turnover, a triangle of puff-style pastry folded over a cherry filling and sealed at the edges. The 3.5 oz size is a single-serving pastry, large enough to sell on its own in a case or wrap for grab-and-go and small enough to fit a breakfast tray or a continental spread. Because the turnovers come frozen and ready to bake, a kitchen can bake exactly the number it needs for a service and keep the balance of the case frozen.


    Flavor and Texture

    A cherry turnover pairs a sweet-tart cherry filling with crisp, layered pastry that shatters at the edges and stays tender around the fruit. The cherry flavor is brighter and more tart than apple, which makes it a popular counterpart in a mixed pastry display and gives the turnover a deep red interior when it is cut or bitten. Baked fresh, the pastry is golden and flaky with a visible seam of filling, and it holds up well in a case for the length of a morning service.


    Culinary Uses

    A ready-to-bake fruit turnover fits across the breakfast and dessert menu:

    • Bakery and coffee shop pastry cases
    • Continental breakfast and hotel buffets
    • Catering trays and boxed breakfasts
    • Deli and convenience store grab-and-go
    • School, campus, and institutional breakfast
    • Warm dessert service with ice cream or whipped cream

    Turnovers take well to finishing touches that raise the price point: a brush of egg wash and a sprinkle of coarse sugar before baking, a simple glaze or drizzle of icing after, or a dusting of powdered sugar at service.


    Preparation

    Bake from frozen on a parchment-lined sheet pan, spacing the turnovers so they have room to puff, in a preheated oven until the pastry is deep golden and the layers have fully risen. There is no need to thaw or proof. Let the turnovers cool for a few minutes before moving them, since the filling is very hot straight out of the oven and the pastry firms up as it cools.


    Storage and Handling

    Keep frozen until ready to bake. Keep the case closed to protect the pastry from freezer burn, and do not thaw and refreeze unbaked turnovers, since the pastry layers lose their lift.


    Bulk and Wholesale Options

    Sold by the case of 96 PC at 3.5 OZ each and shipped frozen. Bulk and wholesale quantities are available for high-volume production, and the 96-count case covers a full week of pastry service for a busy counter while the pieces bake off a tray at a time.


    Product Identifier

    Item Number: D-5849


    Key Takeaways

    • Frozen cherry turnovers, 3.5 oz each, pre-formed and ready to bake
    • Flaky layered pastry with a sweet-tart cherry filling
    • Bake from frozen; no thawing or proofing
    • Suited to pastry cases, breakfast buffets, catering, and grab-and-go
    • Keep frozen; do not thaw and refreeze
    • Case of 96 PC, available in bulk and wholesale

    FAQ

    Why do frozen turnovers leak filling in the oven?
    Frozen turnovers leak filling when the seam opens during baking, usually because the pastry thawed before it went in, the oven was not hot enough to set the layers quickly, or the turnovers were crowded on the pan. Baking from fully frozen on a preheated oven and leaving space between pieces keeps the seal closed. A small amount of filling bubbling at the edge is normal and bakes into a caramelized rim.
    Should turnovers be egg washed before baking?
    Turnovers can be egg washed before baking for a glossy, deep golden top, and a sprinkle of coarse or sanding sugar on the wash adds sparkle and crunch. Brush the wash lightly on the top surface only and keep it off the cut edges, where it can glue the layers together and stop the pastry from rising. Without a wash, the pastry bakes a lighter matte gold.
    What is the difference between a turnover and a hand pie?
    A turnover is made from laminated or puff pastry folded over a filling, so it bakes up light and flaky with distinct layers. A hand pie uses a pie or shortcrust dough and bakes up sturdier and more crumbly, closer to a slice of pie. Turnovers are the lighter breakfast pastry; hand pies hold up better to travel and heavier fillings.
    Can baked turnovers be reheated?
    Baked turnovers can be reheated in a 350°F oven or toaster oven for a few minutes until the pastry crisps again. A microwave will warm the filling but softens the pastry, so it is best for a quick warm-through rather than a crisp finish. Turnovers that have been iced or glazed should be reheated gently so the glaze does not melt off.
    How are fruit turnovers displayed in a pastry case?
    Fruit turnovers are displayed in a pastry case on a lined tray with space between pieces so the flaky edges do not break against each other, and under a cover to keep the pastry from going stale. They are at their crispest within a few hours of baking, so baking in smaller batches through the morning keeps the case fresh. A light glaze or powdered sugar helps turnovers look finished and hides any cracks in the top.