Cherry Turnovers
Yield
2 dozenPrep
25 minCook
15 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ¼ | ounces |
puff pastry
frozen, thawed |
|
| 21 | ounces |
cherry pie filling
canned, drained |
|
| 1 | cup |
powdered sugar
|
|
| 2 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 122.8 | ml/g |
puff pastry
frozen, thawed |
|
| 606.9 | ml/g |
cherry pie filling
canned, drained |
|
| 237 | ml |
powdered sugar
|
|
| 3E+1 | ml |
water
|
|
Directions
Preheat the oven to 400℉ (200℃).
Cut each sheet of puff pastry into four squares.
Place equal amounts of cherry pie filling in the center of each square.
Brush the edges with water and fold in half diagonally.
Seal and crimp the edges with a fork.
Bake on ungreased baking sheets for 15 to 18 minutes or until puffed and golden.
Meanwhile, in a small bowl, combine the confectioners' sugar and water; mix well.
Drizzle over the warm turnovers and serve.
