1/2 can of cherry pie filling
1 (17.25 ounce) package frozen puff pastry sheets, thawed
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
Preheat the oven to 400 degrees F (200 degrees C).
Unfold puff pastry sheets, and repair any cracks by pressing them back together. On the fold lines of each puff pastry sheet, Cut with a pastry cutter and then cut horizontally 3 times to make a toatl of 9 small squares per sheet.Spoon 1T cherries onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.
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