1. Preheat oven to 425 degrees F

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2. In a small saucepan, pour in all contents from the can of tart cherries.

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3. Add in sugar and set on medium heat.

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4. Let cherries boil for about 3 minutes until sugar is dissolved.

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5. In a small bowl mix together corn starch and water 

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6. After a few minutes of boiling add in your corn starch slurry and stir well until thickens.

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7. Remove from heat and set aside to cool.

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8. Remove one sheet of puff pastry and cut into half then quarters.

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9. In each quarter place in 1 tablespoon of cherry filling into the center.

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10. Fold each quarter into half like the shape of a triangle. 

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11. Seal each side using a fork to crimp and seal the edges.

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12. In a small bowl beat an egg till smooth.

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13. Brush each turnover with egg wash.

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14. Sprinkle sugar on top of each turnover.

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15. Bake at 425 for 15 - 20 minutes until golden brown and puffed up. 

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