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Cherry Turnovers - with Fresh Cherries

1 - 14-ounce package puff pastry (such as Pepperage Farms)
4 cups sweet cherries, pitted (fresh or frozen)
⅓ cup granulated sugar
3 tablespoons cornstarch
¼ teaspoon kosher salt
2 tablespoon lemon juice
½ teaspoon almond extract
1 tablespoon butter

Vanilla Glaze (optional)
1 cup powdered sugar
3-5 tablespoons milk or water
1 teaspoon vanilla extract
Pinch kosher salt (to balance sweetness)

Wash cherries, remove stems, and pit. Set aside.

Combine cherries, sugar, cornstarch and salt to a large bowl and toss to coat.
Mix in the lemon juice. Let sit until the sugars have started to dissolve, about 10 minutes.

Transfer all ingredients to a medium pot.
Turn the heat on to medium and cook, stirring frequently until the filling is bubbling throughout. If it isn’t bubbling, then the cornstarch won’t thicken and the filling will be runny.

Remove from the heat and stir in almond extract and butter.

Pour into a shallow container and let cool completely (this will take several hours or overnight).

Allow the puff pastry to thaw at room temperature until it can bend without breaking and still be cool. Cut pastry into six equal pieces.

Brush (or use your finger) a small amount of water on two sides of the dough. This helps it stick. Place approximately 2 tablespoons of chilled filling in the center. Fold one corner of the pastry over the filling to make a triangle. Press down on the edges to seal the two pieces together. Use a fork to make an indentation along the edges to further seal the pastry and to add a decorative touch. Finally, using a sharp knife, cut off just the very edges of the pastry. This helps ensure the puff pastry bakes up properly.

Chill the turnovers in a freezer for 20 minutes, or in the refrigerator for 1 hour. This helps the turnovers keep their shape while they bake.

Meanwhile, preheat the oven to 400ºF.
Remove the turnovers from the freezer, brush tops with milk, and bake in the oven for 25-30 minutes, or until the turnovers are lightly golden all over.
During the last few minutes of baking make the glaze. Add powdered sugar, and milk (about 1 tablespoon at a time) together and whisk until desired consistency forms. Add vanilla, and kosher salt to the glaze and whisk together until smooth.

Remove turnovers from the oven and allow to cool for about one minute in the pan and then transfer off the pan onto a wired rack to continue cooling. Drizzle glaze over the tops of the turnovers (allow to settle on pastry) and then drizzle again until desired amount of glaze is used.

Serve immediately for best results. If not using the vanilla glaze, feel free to dust with powdered sugar. Enjoy!

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