Cherry Turnovers

Pull the puff pastry from the freezer as you begin. Preheat oven to 350ºF. Prepare a sheetpan with parchment paper.

In a skillet over medium heat, add frozen cherries (I like to use dark cherries, but either will work), sugar, orange zest, then orange juice.

In a separate dish, whisk water and cornstarch to create a slurry. Add to cherries. Warm mixture, stirring frequently until thickened. Then gently press all the cherries with a potato masher to break them up and get all the juices out. Continue to cook and stir until cherries are surrounded by a thick sauce that matches their deep red color. Remove from heat and set aside until it reaches room temperature.

To fill the pastry, lay each one in front of you carefully at an angle so they look like diamonds. Add 1 ½ to 2 tablespoons of cherry filling in the center. Wet your finger and run it along the edges of the pastry square. Bring the corner closest to you and the one furthest from you together; press. Now press along the two open edges, pinching together the dough. Gently move the turnover to the sheetpan. Repeat for remaining turnovers.

Bake turnovers for 25–30 minutes at 350ºF. They will not brown. You are looking for the pastry to be light and flaky and fully puffed up. There should be a blonde shade to the tops, not the raw yellow shade.m Note: if you do want a golden brown top, then brush each with a little beaten egg prior to baking.

Once the cherry turnovers come out of the oven, allow to cool for 10 minutes. Meanwhile, whisk glaze ingredients. It should be thick and sticky but still drizzles when you lift the whisk. If it does not, add a few more drops of water and whisk again.

Scoop all the icing into a piping bag with no tip. Snip a little off the tip of the bag to let the icing pipe out. (If you prefer, you can simply drizzle the icing with the whisk or a spoon.) Drizzle the desired amount of glaze over each of the turnovers and serve hot and fresh!