Quick answer
For a flaky, warm turnover, use a conventional oven or toaster oven at 350°F for 8-10 minutes. Avoid the microwave, which makes the pastry soggy.
Why heating method matters
Tre Mari Bakery turnovers are made with a buttery, flaky pastry that can turn tough or soggy if reheated incorrectly. The goal is to warm the filling without steaming the crust. Oven heat gives the best balance of crisp exterior and hot interior.
How to reheat your turnover
- Preheat the oven: Set your conventional oven or toaster oven to 350°F (175°C). Let it fully preheat so the turnover heats evenly. A cold oven will dry out the pastry before the filling warms.
- Place on a baking sheet: Put the frozen or thawed turnover on a parchment-lined baking sheet. Leave at least 2 inches of space around it for air circulation. Crowding traps steam and makes the bottom crust soggy.
- Heat for 8-10 minutes: Bake for 8 minutes for a thawed turnover, 10 minutes if still frozen. Check that the filling is hot by inserting a toothpick into the center. Overheating can cause the filling to bubble out or the pastry to burn.
- Let it rest briefly: Remove from the oven and let the turnover sit on the baking sheet for 1 minute. This lets the filling settle and prevents burns. Filling can be significantly hotter than the pastry surface.
Our turnovers
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Apple Turnover: Made with the best apples around for a sweet and tart treat. The apple filling stays juicy when gently reheated, so the pastry doesn't become waterlogged.
Apple Turnover
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Cherry Turnover: Made with fresh cherries baked into a flaky, buttery pastry. The cherry turnover's pastry needs dry, even heat to keep its delicate layers intact.
Cherry Turnover
