- Posted on
- 10 Comments
Puff Pastry Cherry Turnovers
1 box frozen puff pastry, thawed (I used just one sheet of puff pastry, but usually a box has two sheets)
1 can cherry pie filing (or any flavor of pie filling)
1 egg, beaten
Preheat oven to 400 degrees F.
Cut one puff pastry sheet into 4 even squares and fill each square with spoonful of pie filling near the center of the square, but slightly to one side. Fold other half of pastry square over filling to form a triangle and seal at edges by pressing lightly with fingers or with a fork. Cut a couple of slits in top of pastry or prick it with a fork if you do not want it to puff up much.
Place filled pastry on baking sheet and repeat the steps with other pastries. Lightly brush tops with beaten egg.
Bake about 20-25 minutes or until golden brown.
After they have cooled some, mix about 1/3 cup powdered sugar and a tablespoon or two of milk to make a loose icing (just keep adding more milk or more powdered sugar until you get the consistency you like). Drizzle icing over turnovers. Serve while warm . . . they are amazing!