Puff Pastry Turnovers

PUFF PASTRY TURNOVERS

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.

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.

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