Easy Puff Pastry Cherry Turnovers

Steps

1. FOR THE TURNOVERS

   - Drain the cherries reserving 1/4 cup of the juice in a measuring cup.  Whisk the cornstarch into the juice until smooth.  Add the cherries, sugar and cornstarch mixture to a medium saucepan.  Heat over medium heat, stirring constantly until mixture has thickened, about 5 minutes.  Remove from heat and add a drop of food coloring if desired.  Place pan in the refrigerator or freezer to cool mixture.

   - Open and remove one sheet of the puff pastry.  Refrigerate the second sheet until you’re finished working with the first sheet.  Place the pastry sheet on a well-floured work surface.  Using a floured rolling pin, roll dough into a square.  Using a sharp knife or pizza cutter, cut dough into four equal squares.  Using a pastry brush, brush edges of each square with the egg wash.

   - Place two tablespoons of the cherry filling on each square of dough.  Grab one corner and pull it over to meet the corner on the opposite side, making a triangle.  Using a fork, immediately crimp the edges to prevent the filling from oozing out.  The egg wash should help seal the edges.  Don’t worry if a little bit of the filling oozes out.

   - Place turnovers on baking sheet and brush tops with the egg wash.  Sprinkle turbinado sugar over the tops.

   - Repeat steps 2 through 4 with the second sheet of puff pastry.

   - Place baking sheet with turnovers in a refrigerator or freezer until dough becomes very cold again.

   - Bake turnovers until light golden brown and puffy, about 15 minutes.remove from oven and allow to cool to room temperature.

   - In a small bowl, whisk together the powdered sugar, vanilla, and milk.  Using a spoon, drizzle the glaze back and forth over each turnover.

   - Serve room temperature or slightly warmed.