Cherry Turnover with Puff Pastry
1 box frozen puff pastry
1 can extra cherry pie filing
1 egg, beaten and mixed with 1 Tbsp. water
Thaw puff pastry and keep refrigerated.
Preheat oven to 400 degrees F.
Cut one puff pastry sheet into 4 even squares while other sheet is in the refrigerator.
Fill with spoonful of pie filling near the center of the square, but slightly to one side.
Brush edges of square half with filling on it with egg wash mixture.
Fold other half of pastry square over filling to form a triangle and seal at edges by pressing lightly with fingers.
Cut a couple of slits in top of pastry or prick it with a fork if you do not want it to puff up much or leave whole if you would like it to really puff.
Place on lined baking sheet and put in refrigerator while you repeat the above steps with the second sheet of puff pastry.
Remove all from the refrigerator after the last ones have been in for a few minutes and lightly brush tops with egg wash.
Sprinkle with granulated sugar (optional).
Bake about 25-30 minutes or until golden brown.
After they have cooled some, mix about 1/3 c. confectioner’s sugar and a few drops of milk to make a loose icing. Place in a small plastic storage bag or disposable pastry bag. Clip of end or corner with scissors and drizzle icing over turnovers (also optional).
You may want to do either the granulated sugar on top or the icing…of course, both are also an option.