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Preheat oven to 200°C. On a lightly floured work surface, roll out a sheet of puff pastry into a 30 cm square. Cut each sheet into 4 equal squares. Place about 2 tablespoons of cherry filling in the center of each pastry square. Be careful not to overfill.
In a small bowl, mix the beaten egg with 1 tablespoon of water to create an egg wash.
Brush the edges of each pastry square with the egg wash. Fold each square diagonally to form a triangle enclosing the filling. Press the edges together and crimp them with a fork to seal.
Place the turnovers on a baking sheet lined with parchment paper.
Brush the tops of the turnovers with the egg wash and sprinkle with granulated sugar.
Bake in the preheated oven for 15 to 20 minutes, or until the turnovers are risen and golden brown.
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if necessary for a creamy texture.
Cool the turnovers on a wire rack. Once cooled, glaze with frosting (optional).
Notes
1. Nutritional information is an estimate only. The accuracy of the nutritional information in the recipes presented on this site is not guaranteed. Nutritional values vary by brand or recipe for cherry pie filling and puff pastry. Nutritional values do not include additional fillings or substitutions.
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