Cherry Puff Pastry Turnovers
Adapted from
Serves 9

1 pound fresh cherries, pitted and quartered
1/2 cup sugar
1/4 tsp vanilla extract
2 Tablespoons cornstarch
1 Tablespoons butter
1 sheet frozen puff pastry, thawed
1 egg (for egg wash)
1 Tablespoon water

For the Glaze:
1/2 cup confectioners sugar
1-2 Tablespoons milk
1/4 teaspoon vanilla

Remove puff pastry from the freezer and allow to thaw.
Preheat the oven to 400 degrees.

In a saucepan, combine the cherries, sugar, vanilla and cornstarch.
Cook the cherry mixture on medium/high heat until it boils, stirring constantly.
Once boiling, lower the heat and simmer until the mixture thickens (for about 5 minutes). Remove from heat and stir in the butter and set aside.

On a clean, flat surface, lay out a sheet of parchment paper and sift flour to lightly coat. Lay your thawed puff pastry flat on the floured paper and lightly cover with sifted flour. Cover with a second sheet of parchment paper.
With a rolling pin, roll the pastry until just under 1/8 inch thick, keeping the dough as square in shape as possible.

Place the paper covered dough on a baking sheet and refrigerate for 10 to 15 minutes, until cold.

Return the pastry dough to the surface and, using a pizza cutter, cut the dough into nine squares. (Note: I wanted large turnovers so I cut four squares, mine were baked perfect at 20 minutes so if you make them smaller they may be done sooner.)

Spray your baking sheet with non-stick cooking spray.

In a small bowl, mix the egg with the water. With a brush, paint the edges of one pastry square (only paint about 1/4 inch border). Spoon a dollop (about 1/8 cup) of cherry filling directly into the center of the dough. Fold dough over into a triangle, keeping the cherries from leaking out the sides, and crimp the edges with a fork. Brush tops with a little more egg wash. Cut 3 1/2-inch slits into the top of the pocket and place it on the baking sheet. Repeat until all squares are completed and bake at 400 degrees for 20 minutes.

Make the glaze if using. Whisk confectioners sugar, 1 Tablespoon of milk and vanilla in a bowl. If it is too thick add more milk, if it is too thin add a little more sugar until you have the desired consistency.

Cool on a cooling rack. Drizzle glaze over turn over. Store in an airtight container, not in the refrigerator.