Cherry Turnovers
Ingredients
- 1 box frozen puff pastry
- 1 can extra cherry pie filing
- 1 egg, beaten and mixed with 1 Tbsp. water
- Granulated sugar (optional)
- Powdered sugar
- Milk
- 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 top-hat 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 off 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 is also an option.