1. Preheat oven to 375 degrees Fahrenheit.

2. Remove puff pastry from box and allow to thaw at room temperature for approximately 30 minutes.

3. Place cherry pie filling in a medium bowl. Add almond extract. Stir until well combined and set aside.

4. Unfold pastry sheet on a lightly floured surface. The pastry sheet will have two fold lines. If needed be, gently smooth out folds by using your index finger and rubbing it over the fold in a circular motion until smooth. Then add a splash of flour to the top of the pastry and begin rolling out.

5. Using a sharp knife, gently make two cuts into the pastry sheet to make four squares.

6. Place two tablespoons of pie filling in center of pastry sheet. Be careful not to over fill as the filling may escape during baking.

7. Take one corner of the pastry sheet and fold it over the filling to make a triangle.

8. Use a fork to press and seal the edges of each turnover. Place turnovers on a baking sheet lined with parchment paper. I like to use the parchment paper because sometimes the filling will seep out and it just makes for easy cleanup.

9. Bake turnovers for 20 – 25 minutes or until slightly or lightly browned and the pastry has that puffed look.

Icing

1. In a small bowl add powdered sugar, milk and vanilla extract. Stir to combine until smooth.

2. TIP: Using a drinking glass and place a sandwich baggie in the glass allowing the opening to hang over the glass edge. Pour icing into baggie, remove air and seal. Using kitchen shears cut a small corner out of the bottom of the baggie and gently pipe icing over cherry turnovers. Add as little or as much icing as desired.

3. Serve turnovers warm or at room temperature. These turnovers are great for a dessert after any meal and they make a great breakfast treat too! Enjoy!