Cherry Puff Pastry Turnovers

Drain all the liquid from the cherries and squeeze them well. Add sugar and stir to combine.

Lightly dust your work surface with flour. Roll out the dough lengthwise to a thickness of 2-3 mm (roll in one direction only). Cut into 10 cm squares.

Brush the squares with lightly beaten egg.

Place the cherries on one half of each square and sprinkle lightly with starch.

Fold over and press the edges together gently.

Use a fork to crimp a pattern along the edge of each turnover, which will also help seal the dough.

Place on a baking sheet lined with parchment paper. Brush with beaten egg. Bake in an oven preheated to 200 degrees for about 20-25 minutes.

Let the finished turnovers cool, then dust with powdered sugar if desired.