Prepare the oven and pastry
Preheat your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and promote even browning.
Thaw the puff pastry sheets according to package instructions. Once thawed but still cool, place them on a lightly floured surface and gently roll each sheet to smooth seams and slightly enlarge the surface.
Cut and fill
Cut each puff pastry sheet into 4 equal squares. Place 1–2 tablespoons of cherry filling in the center of each square. Be careful not to overfill, as excess filling can leak during baking.
Shape the turnovers
Fold each square diagonally to form a triangle. Press the edges together gently, then use the tines of a fork to crimp and seal all sides securely. This helps keep the filling inside as the pastry puffs.
Apply egg wash
In a small bowl, beat the egg with 1 tablespoon milk. Brush the mixture lightly over the tops of each turnover. This step gives the pastry a glossy, golden finish.
Bake
Place the turnovers on the prepared baking sheet, leaving space between each one. Bake for 15–20 minutes, or until puffed and deeply golden brown. The pastry should look crisp and layered.
Make the glaze
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