Had a craving for cherry turnovers so I slapped some turnovers together with a sheet of puff pastry and a can of cherry filling.
Preheat oven 400F
1 Can of cherry pie filling, drained over a colander.
1 sheet of puff pastry, rolled to about 10" x 10"
1 egg, beaten with 1 tsp of water
1/2 C powdered sugar
1/4 C vanilla
1 tsp milk - I used 2%.
The puff pastry sheet was cut into four 5" x 5" squares.
Egg wash was brushed along the edges and about 1/4 C of pie filling was placed into the center.
The puff pastry is folded over to form a triangle.
A fork was used to crimp the edges and three steam vents were cut into the top.
The crimping helps with handling/transfering to a parchment lined baking sheet.
The top of the turnover is brushed with and egg wash and turbinado sugar is sprinkled on top.
Bake at 400F for about 20 to 30 minutes. Check after 15 minutes and rotate baking sheet.
Fresh out of the oven. Place on a rack to cool.
While the turnovers are cooling, make the icing.
In a sandwich ziploc baggie, combine the sugar and vanilla and mix. Slowly add the milk to form a thick icing.
Apply icing on the cooled turnovers. The icing I made was a little thinner than I imagined or wanted. I added the liquids by sight and added a touch too much.
The turnovers turned out nice. They weren't overly sweet. The crunch of the puff pastry was there. The cherries still had a little texture/firmness and were still juicy. The texture was similar to canned lychees.
My conspiracy theory...
I looked at the Pepperidge Farm website for a turnover recipe, just to confirm oven temps. However, no recipe was found. Why no simple turnover recipe? My theory is Pepperidge Farm sells ready-to-bake turnover in the freezer case. If they taught us to make our own, they would lose turnover sales. Oops! I think I hear a black, unmarked helicopter flying over. Time to sign out. :-) lol!