20
200g Scotty Brand cherries
300g frozen puff pastry, thawed
50g granulated sugar
10g corn starch
1/4 teaspoon almond extract
1 large egg, beaten (for egg wash)
20g powdered sugar (for dusting)
Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
In a medium-sized bowl, combine the Scotty Brand Cherries, granulated sugar, and corn starch. Toss until the cherries are evenly coated.
Roll out the thawed frozen puff pastry on a lightly floured surface into a 12-inch square (about 30cm).
Cut the pastry into four equal squares, approximately 6 inches (15cm) each.
Place a spoonful of the cherry filling onto one half of each pastry square, leaving a small border around the edges.
Lightly brush the edges of the pastry with the beaten egg.
Fold the pastry over the filling to form a triangle and seal the edges by pressing them with a fork.
Place the turnovers on the prepared baking sheet.
Brush the top of each turnover with the remaining beaten egg for a golden finish.
Bake the turnovers in the preheated oven for about 18-20 minutes or until they are puffed and golden brown.
Once the turnovers are done baking, remove them from the oven and allow them to cool slightly.
Dust the warm turnovers with powdered sugar before serving.
Enjoy!
