Preliminary Prep

1. If you haven’t already, make a batch of the cherry pie filling.  Make sure you cool down the filling before using it.  It can be used straight from the fridge or at room temperature.  If you had a batch of filling that you froze previously, set it in the fridge to thaw with the pie crust the night before you bake.
2. Preheat the oven to 425 F (220 C).  Line 2 sheet trays with a piece of parchment

   (Affiliate)

   .

Roll the Puff Pastry

1. Lightly flour a work surface. Roll out the puff pastry into a rectangle that is about 1/8″ thick. Cut the pastry into 9 squares.

Fill the Turnovers

1. Beat the egg and about 1 teaspoon of water in a small cup.
2. Brush two adjacent sides of each pastry square with the egg and then add a spoon of filling near the brushed edges.
3. Fold the unbrushed sides of the pastry over the filling and press to adhere the dough to itself.

Finish Preparing the Turnovers

1. Use a fork to press the folded edges of the pastry together.
2. Brush the tops of the turnovers with the egg wash and top each one with a little coarse sugar.
3. Cut a couple small vents in the top of each pie with a paring knife.

Bake the Turnovers

1. Bake the turnovers until the puff pastry is crisp and golden, about 15-20 minutes.

Make the Glaze

1. While the turnovers are baking, mix together the powdered sugar, cherry jam and enough milk to make a drippy glaze.
2. When the turnovers come out of the oven, drizzle over some of the glaze over each one off the end of a fork.

Storing the Turnovers

1. Room Temperature: You can store the pies at room temperature loosely covered for about 3 days.
2. Freezing: You can freeze them in a plastic bag with as much air taken out as you can without crushing them for up to 2 months.  Warm the frozen pies in a 350 F oven for about 10 minutes.