Turn everything you love about pie into a hand-held snack with these turnovers. With just two main ingredients, these portable cherry pies can be enjoyed any time of day.
1boxfrozen puff pastry (2 sheets)(thawed overnight in the refrigerator)
21ouncescherry pie filling
1large egg(for egg wash)
Glaze
½cuppowdered sugar
½tablespoonunsalted butter(melted)
1tablespoonhalf-and-half(or milk)
¼teaspoonalmond extract
¼teaspoonvanilla extract
Instructions
Turnovers
Unfold each sheet of puff pastry on a cutting board covered with parchment paper (to prevent sticking). Cut each sheet of dough into four squares.
Spoon 2-2½ tablespoons of pie filling into the center of each square.
In a small bowl, whisk together the egg and one tablespoon of water. Brush the egg wash around the edges of each pastry square. Fold the dough over the filling on a diagonal, creating a triangle. Using the tines of a fork, seal the edges. Transfer to a parchment-lined baking sheet.
Chill the turnovers for 15-20 minutes. Meanwhile, preheat oven to 400 degrees.
Brush the top of each turnover with the remaining egg wash. Use a knife to cut a small vent on the top of each turnover.
Bake for 15-18 minutes until golden brown. Let cool before adding the glaze.
Glaze
In a small bowl, whisk together the powdered sugar, melted butter, half-and-half, and extracts.
Drizzle the glaze over the turnovers. Store in an airtight container for 2-3 days.
Notes
Use extra pie filling in smoothies and shakes.
Keep the puff pastry cold. Puff pastry should be thawed in the refrigerator overnight. Keep it chilled until ready to use. Chill the pastries for 15 minutes before baking to ensure the pastry bakes up light and flaky.
Don't overfill the pastries. Approx. 2 tablespoons are enough. Too much filling makes it difficult to seal the edges and will likely ooze out during baking.
Bake on a parchment-lined baking sheet for easy clean-up.
Don't skimp on the glaze. While optional, it's a great way to add complementary flavors and an extra touch of sweetness.