Ingredients:

  • 1 sheet (approx 10 oz) all-butter puff pastry, thawed
  • 1 can (21 oz) canned cherry pie filling
  • 1 large egg yolk (for egg wash)
  • 1 cup powdered sugar (for glaze)
  • 2 Tbsp milk or water (for glaze)
  • 0.5 tsp vanilla extract (for glaze)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Thaw the puff pastry sheet for 30 minutes until pliable but still cold.
  2. Unroll the puff pastry and lightly roll it out to about a 10x12 inch rectangle. Cut the sheet into 8 equal squares (approximately 4x5 inches each).
  3. In a small bowl, whisk the egg yolk with 1 teaspoon of water or milk to create the egg wash. Spoon 2 to 3 tablespoons of cherry pie filling onto one corner of each pastry square, leaving a small border.
  4. Brush the edges of the pastry with the egg wash. Fold the pastry over the filling to form a triangle, and press the edges firmly to seal. Crimp the sealed edges with a fork to ensure a secure close.
  5. Place the turnovers on the prepared baking sheet. Brush the tops generously with the remaining egg wash for maximum shine and golden color.
  6. Bake for 18–20 minutes, or until the pastry is puffed high and deep golden brown. Transfer to a cooling rack.
  7. Prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze generously over the warm turnovers before serving.