Cherry Turnovers with Puff Pastry

Super easy & super good! Do not stop at just cherry; apple, peach or blueberry! My cherry pie filling recipe made 16 hand held pastries; using 2 packages pastry sheets. The turnovers will last 3 days in a air tight container or one week in the refrigerator. I made my own pie filling from scratch. I recommend making the filling ahead to allow to cool to room temperature. Thaw time for the puff pastry is 40 minutes and cut into 4 1/2 inch squares. Do not skip the Vanilla Glaze please! Thank you leftoversthenbreakfast.com!

Ingredients:

• 2 packages puff pastry (17.3 oz each)
• 2 cups cherry pie filling
• one egg plus one tablespoon water for egg wash

Ingredients for Cherry Pie Filling:

• 4 cups tart canned cherries (2 cans), drained
• 1 cup granulated sugar
• 2 tablespoons Instant Clear Gel
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Ingredients for Sugar Glaze:

• 1 cup powdered sugar
• 2 tablespoon milk

Directions for Cherry Pie Filling:

Place drained cherries into a medium saucepan.

Combine the sugar and Instant Clear Gel and add to the cherries.

Allow to sit till liquid forms from cherries.

Cook stirring often over medium heat until thickened.

Remove from heat and add lemon juice and vanilla.

Set aside to cool to room temperature. Half of the filling maybe frozen if you want to just make 8 turnovers.

Directions for Puff Pastry:

Take the puff pastry out of the package and allow to thaw for 40 minutes. Working with one package  at a time, placing the second thawed package in the refrigerator. You do not want the puff pastry to get to warm.

Using a lightly floured surface roll each puff pastry out to 11" square. Cut each into 4 squares.

Brush all four sides with egg wash.

Place 1 heaping tablespoon cherry filling into center of square. 

Fold over to form a triangle and using a fork press along edges to seal.

Place on parchment lined baking sheet; four per cookie sheet. Refrigerate for 20 minutes before baking. Brush with egg wash over tops and edges and vent on top with sharp knife.

Bake in a 400-degree oven for 20-23 minutes until golden brown.

Remove from oven and cool completely on wire racks.

Repeat with second puff pastry package.

Glaze completely cooled turnovers with Sugar Glaze.

Turnovers can be stored in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Reheat in the oven or toaster oven at 375F for 5-10 minutes until crispy and warm.