Satisfy your sweet tooth with these flaky, fruit-filled pastries, a delightful home-cooked take on Arby's classic Cherry Turnovers.
Thaw puff pastry sheets according to package directions, typically about 30-40 minutes at room temperature.
In a medium bowl, combine the cherry pie filling, cornstarch (if using), almond extract, and lemon juice. Stir gently to combine.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
On a lightly floured surface, carefully unfold one sheet of thawed puff pastry. Gently roll it out slightly to a 10x10-inch square (or a bit larger if rectangular). Cut the pastry into 4 equal squares.
Repeat the process with the second sheet of puff pastry, yielding 8 squares in total.
Spoon about 2-3 tablespoons of the prepared cherry filling onto one half of each pastry square, leaving a 1/2-inch border along the edges. Be careful not to overfill.
Lightly moisten the edges of the pastry with water using your finger. Fold the other half of the pastry over the filling to create a triangle or rectangle. Press the edges firmly with your fingers, then use a fork to crimp and seal them securely.
In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash. Brush the tops of the turnovers with the egg wash.
Using a small sharp knife, cut 2-3 small slits on top of each turnover to allow steam to escape during baking.
Carefully transfer the prepared turnovers to the lined baking sheet. Bake for 20-25 minutes, or until the pastry is puffed and golden brown.
While the turnovers cool slightly on a wire rack, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the amount of milk for your desired consistency.
Drizzle or spread the glaze over the warm (but not hot) turnovers. Serve warm or at room temperature.