[Kitchen Witch]

CHERRY TURNOVERS
8 servings

1 package (17 1/4 ounces) frozen puff pastry, thawed
1 can (21 ounces) cherry pie filling, drained (see Note)
1 cup confectioners' sugar
2 tablespoons water

Preheat the oven to 400 degrees F. 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.

NOTE: You can use cherry or your favorite fruit-flavored pie filling.

If you want to make your own pastry:

Apple Turnovers

2 1/4 c Unbleached Flour
3/4 c Brown Sugar; Firmly Packed
1/4 ts Salt
1 ts Cinnamon; Ground
2/3 c Vegetable Shortening
6 ea Apples; Pared And Cored
6 oz Cheddar; Sharp, Shredded
1/4 c Butter
Water


Heat the Oven to 425 degrees F. Combine the flour and salt, mixing well, then cut in the shortening until the mixture resembles coarse crumbs. Sir in the Cheese and sprinkle with water while mixing lightly with a fork, (From 6 to 8 Tbls of water maybe required), continue mixing until dough makes a ball. Divide the dough into three equal portions and roll each portion, on a lightly flour surface, into a 14 X 7-inch rectangle. Cut each rectangle into 2 7-inch squares. Combine the brown Sugar and cinnamon, then fill the centers of the apples Topping each apple with butter. Sprinkle the remaining brown Sugar mixture over the pastry. Place an apple in each square and fold the corners to the center, pinching the dough at the top of the apple to seal. Bake in the preheated Oven for 30 to 35 minutes. Top with whipped cream.



You can use any flaky pie crust recipe, refrigerated biscuits or refrigerated crescent rolls for a "quick" made crust.