Ingredients for Cherry Turnovers:
- 4 slices of puff pastry
- 2 cups - 480g fresh or frozen pitted cherries, thrawed
- ½ cup - 120g sugar
- 2 tablespoons cornstarch
Preparation Cherry Turnovers:
In a large saucepan combine cherries and sugar. Mash slightly, let stand for 15 minutes.
Stir in cornstarch until blended. Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened.
Remove from heat. Cool
Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a circle.
Put 1 tablespoon of cold cherry sauce mixture in the middle.
Brush the edges with a little water.
Fold over into a crescent moon, and press edges together to seal.
Place turnovers on a baking sheet, leaving about 1 inch - 3cm between them.
Coat the whole with the diluted egg yolk.
Bake the apple turnover in an oven at 356°F - 180 ° C for 10 to 15 minutes.