Easy Cherry Turnovers (Print Version)

# Ingredients:

→ Pastry

01 - 1 package puff pastry (2 sheets), thawed
02 - 1 cup cherry pie filling (fresh or canned)

→ Egg Wash

03 - 1 large egg
04 - 1 tablespoon milk

→ Vanilla Glaze

05 - 1 cup powdered sugar
06 - 1 teaspoon vanilla extract
07 - 2-3 tablespoons milk

→ Optional Garnish

08 - Additional powdered sugar for dusting

# Instructions:

01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
02 - On a lightly floured surface, unfold the thawed puff pastry sheets. If there are any cracks, gently press them back together. Roll each sheet slightly if needed to smooth out the creases.
03 - Using a sharp knife or pizza cutter, cut each puff pastry sheet into 4 equal squares. You should have 8 squares total from the two sheets.
04 - Place 1-2 tablespoons of cherry pie filling onto one half of each square, keeping it diagonal and leaving about a ½-inch border around the edges. Be careful not to overfill or the filling may leak during baking.
05 - Fold each square diagonally over the filling to create a triangle. Press the edges together firmly, then use a fork to crimp the edges and ensure they're sealed well.
06 - In a small bowl, beat the egg with 1 tablespoon of milk to create an egg wash.
07 - Brush the top of each turnover with the egg wash. This will give them a golden, shiny finish when baked. Optionally, you can cut a small slit in the top of each turnover to allow steam to escape.
08 - Transfer the turnovers to the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 15-20 minutes, or until they're puffed and golden brown.
09 - Remove the turnovers from the oven and allow them to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool slightly.
10 - While the turnovers are cooling, make the glaze by whisking together the powdered sugar, vanilla extract, and milk in a small bowl until smooth. Add more milk if needed to reach a drizzling consistency.
11 - Drizzle the glaze over the slightly cooled turnovers. You can use a spoon or transfer the glaze to a small ziplock bag, snip off a tiny corner, and pipe it over the turnovers.
12 - Let the glaze set for a few minutes, then serve warm or at room temperature. If desired, dust lightly with additional powdered sugar just before serving.

# Notes:

01 - For the best results, make sure your puff pastry is cold but not frozen when you start working with it.
02 - You can substitute the cherry filling with any fruit pie filling of your choice.
03 - If the turnovers are browning too quickly during baking, loosely cover them with aluminum foil.
04 - Turnovers are best enjoyed the day they're made, but can be stored in an airtight container for up to 2 days.

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