Cherry Turnovers

Cherry Turnovers

1. Preheat the oven to 375°F. Line two large baking sheets with parchment paper. Set aside.
2. In a large mixing bowl, combine the cherry pie filling, brown sugar, cornstarch, and almond extract. Stir until well combined and the cornstarch is dissolved. Set aside.
3. Starting out with 1 puff pastry sheet, slightly roll it out on a clean, lightly floured surface. Cut the pastry dough into 6 squares, approximately 4×4-inches each. Place the 6 squares on one prepared baking sheet, spacing at least 2 inches apart.Repeat again with the remaining puff pastry sheet by cutting it into 6 squares, 4x4 inches each. Place them on the prepared baking sheet spaced apart.
4. Place only 2 Tablespoons of the cherry filling mixture in the center of each pastry square. Fold the pastry diagonally, over the filling, to form a triangle. Use a fork to crimp the edges to seal them shut. *Be sure to seal them well so the filling doesn’t leak out.
5. In a small bowl, beat the egg. Lightly brush the tops of the turnovers with the egg. This will give the pastries that beautiful golden color. Bake for 20 to 22 minutes, or until golden-brown and puffy. Carefully remove from the oven and allow the turnovers to cool down on the baking sheets.

Glaze

1. In a small bowl, whisk the powdered sugar, milk, and almond extract (or vanilla) together until smooth and combined. Drizzle the glaze over each turnover. Once glaze is set, serve and enjoy!