This cherry turnover recipe from acclaimed pastry chef and cookbook author Claudia Fleming wraps a combination of sweet and sour cherries in flaky pastry to form tidy hand pies that would be a hit at any function, from a backyard BBQ to the most elegant brunch party.

If you’re new to working with store-bought puff pastry dough, here’s what you need to know: Prep time is key. Transfer the box from the freezer to the refrigerator the night before so the dough can defrost gradually and evenly. Spoon the compote into the lower half of each pastry diamond when shaping your turnovers so they’re easier to fold and seal. A good crimp with a fork helps, and don’t forget to poke a few holes in the tops of the turnovers to release steam. If your dough has gotten warm while making the cherry turnovers, stick the formed pastries in the fridge for 15 minutes before baking to firm up for a more impressive puff.

Parchment paper isn’t strictly necessary, but if you aim to keep cleanup swift, line your baking tray to catch drips of egg wash and any cherry juices that bubble out. You will end up with a bit of extra dough, which is a perfect excuse to make a mini-batch of these easy berry pies.

Serve turnovers as is, alongside a scoop of the best vanilla ice cream, or dust them all over with powdered sugar.

Editor’s note: If you can’t find sour cherries, double the amount of sweet ones and increase the lemon juice to 1½ Tbsp.