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cherry turnovers

Cherry turnovers

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Equipment

  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Rolling pin (if needed)
  • Mixing bowl

Ingredients
  

  • 2 sheets Puff Pastry Sheets (thawed)
  • 1 cup Cherry Pie Filling1 cup (250g)
  • 1 Egg (beaten)
  • 2 tbsp Granulated Sugar
  • 1/2 cup Powdered Sugar (60g)
  • 1-2 tbsp Milk
  • 1/2 tsp Optional: Vanilla Extract

Instructions
 

  • Preheat the Oven
    Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Prepare the Puff Pastry
    Roll out the thawed puff pastry sheets on a lightly floured surface, if needed, to smooth the edges. Cut each sheet into four equal squares.
  • Add the Cherry Filling
    Place 1-2 tablespoons of cherry pie filling in the center of each square, being careful not to overfill.
  • Fold and Seal
    Fold each square diagonally to form a triangle. Press the edges firmly with a fork to seal, ensuring no filling leaks out.
  • Egg Wash
    Brush the tops of the turnovers with the beaten egg to give them a golden, glossy finish. Sprinkle with granulated sugar for added texture.
  • Bake
    Arrange the turnovers on the prepared baking sheet, spacing them about 2 inches apart. Bake for 18-20 minutes, or until golden brown and puffed.
  • Make the Glaze
    In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled turnovers.
  • Serve
    Serve warm or at room temperature. Enjoy as-is or with a dollop of whipped cream.