Classic Cherry Turnovers

Ingredients

• 2 sheets store-bought all-butter puff pastry, thawed (or homemade short-crust pastry; puff pastry is the modern convenience standard and represents an adaptation from scratch traditions)
• 1 large egg (for egg wash)
• 1 tbsp whole milk or water (to thin egg wash)
• 2 cups pitted cherries, fresh or frozen (Prunus avium or Prunus cerasus) (sour cherries produce a sharper, more complex filling; sweet cherries are milder)
• 3 tbsp granulated sugar (adjust upward by 1-2 tbsp if using sour cherries)
• 1 tbsp cornstarch (thickens the filling to prevent a soggy pastry base)
• 1 tsp fresh lemon juice
• 0.25 tsp pure almond extract (optional; almond and cherry share a flavor compound (benzaldehyde) that makes this pairing well-documented in pastry tradition)
• 2 tbsp coarse or turbinado sugar (for sprinkling before baking; adds texture and visual finish)
• 0.5 cup powdered sugar (for optional glaze)
• 1 -2 tsp milk or lemon juice (to thin glaze to drizzling consistency)

Instructions

1. 1{'dependencies': {'description': 'Initial step', 'depends_on_ids': []}, 'description': 'Cook the Cherry Filling. Combine pitted cherries, granulated sugar, cornstarch, and lemon juice in a small saucepan over medium heat. Stir continuously until the mixture thickens and the cherries begin to break down, approximately 6-8 minutes. Remove from heat, stir in almond extract if using, and allow to cool completely before filling the pastry. A warm filling will melt the pastry fat and compromise the final texture.', 'performTime': None}
2. 2{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Prepare the Pastry Squares. On a lightly floured surface, roll each sheet of puff pastry to smooth any fold lines and cut into four equal squares per sheet, yielding eight squares total. Squares should be approximately 5 by 5 inches. Transfer to a parchment-lined baking sheet and refrigerate for 15 minutes. Cold pastry handles better and produces a more distinct, layered flake.', 'performTime': None}
3. 3{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Fill and Fold. Working with one square at a time (keep the rest chilled), place approximately 1.5 tablespoons of cooled cherry filling in the center of the square. Avoid overfilling - excess filling will burst the seams during baking. Fold the pastry diagonally to form a triangle, pressing the edges firmly together. Crimp with a fork to seal. Repeat for all eight squares.', 'performTime': None}
4. 4{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Egg Wash and Chill. Whisk together the egg and milk to make an egg wash. Brush the tops of the sealed turnovers lightly and evenly. Sprinkle with coarse sugar. Transfer the baking sheet to the refrigerator and chill for 15 minutes. This second chill firms the butter layers and helps the pastry hold its shape in the oven.', 'performTime': None}
5. 5{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Bake. Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius). Using a sharp knife or skewer, cut two small vents in the top of each turnover to allow steam to escape. Bake for 22-25 minutes until the pastry is deep golden brown and visibly puffed. Undercooked puff pastry remains doughy in the center - do not pull from the oven on color alone; look for even browning across the entire surface.', 'performTime': None}
6. 6{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Glaze and Serve. Allow turnovers to cool on the pan for at least 10 minutes before glazing. Whisk powdered sugar with milk or lemon juice until a thick but pourable glaze forms. Drizzle over the cooled turnovers. The glaze is optional but traditional in American bakery-style presentations. Serve the same day for best pastry texture.', 'performTime': None}