February 2015 Recipe of the Month!

Cherry Turnovers

  • 1 10×15 sheet frozen Puff Pastry
  • 1 1lb. container Whole Cherry filling


Cut Puff Pastry into 6 squares, fold each square in half to form a triangle, unfold and put some cherry filling in center of triangle, wet edges and fold back sealing edges by pressing together. Bake at 400 approximately 25 minutes. Glaze while hot.

Glaze Instructions

  • 1 lb. powdered sugar
  • 4 tablespoons melted butter

Mix together until smooth. Enjoy!


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