Ingredients

• Filling
• 1 pkg. Puff Pastry Sheets, defrosted
• 3 c. THRIVE Sweet Cherries - Freeze Dried
• 1/4 c. Cane Sugar
• 1 tsp. Pure Vanilla Powder - Spice Can
• 1/4 tsp. Iodized Salt
• 3/4 c. Water
• Apricot Glaze
• 1/2 c. THRIVE Apricot - Freeze Dried crushed to a fien powder in blender, run through a fine colander to get rid of any remaining chunks
• 1 c. Powdered Sugar
• 1 tsp. Pure Vanilla Powder - Spice Can
• 1 tsp. THRIVE Instant Milk
• 2 1/2 tbsp. Water
• Egg Wash
• 2 tbsp. THRIVE Scrambled Egg Mix Whisked with 3 tbsp. Water

Directions

1. Preheat oven to 425.
3. Cherry Filling
4. Meanwhile, bring filling ingredients to a simmer in a saucepan.
5. Let simmer for 2 minutes, or until soft and thickened.
6. Place filling into a bowl and place in fridge. Let cool completely.
8. Apricot Glaze
9. For the Apricot glaze, first, place apricots in a blender and blend until fine powder.
10. Pour through a fine colander to remove large chunks. Add excess chunks to the Cherry filling.
11. Mix everything together for the glaze and set aside.
13. Assembly
14. Once the puff pastry is defrosted, take one sheet out and place on table.
15. Cut into 4 equal squares. Take one square and brush egg wash all around the edges. (Squares are about 4X4)
16. Place 2 tbsp of filling into the center of the square and fold one corner over into the next to make a triangle. Press the edges together and use a fork to crimp the edges.
17. Place pastry on a prepared baking sheet.
18. Repeat this process for the remaining 7 turnovers.
19. Cut a slit into each of the turnovers for venting.
20. Brush egg wash all over the turnovers and bake in the oven for 12-15 minutes, or until golden brown. Allow to cool slightly.
21. Drizzle the glaze all over the turnovers and serve them up!