Cherry And Vanilla Turnovers

1. 1

   Preheat the oven to 398F..

2. 2

   Quickly rinse cherries in cold water, dry them. Remove pits using olive-pitter, if you have one. Cut the cherries into quarters and put them in a bowl with the hazelnuts and vanilla sugar. Stir to coat the fruit.

3. 3

   Roll out the puff pastry on your work surface. Using a fluted 10 centimeters cookie cutter, make circles with the dough. Put half the circles on a baking sheet covered with parchment paper. On the other half of the circles cut a small pattern in the center and otherwise make small incisions with a knife. Using a brush, lightly moisten the edge of the circles with water, then put a spoonful of the cherry mixture in the center of the dough. Cover with the second circle of dough, press down firmly with your fingers on the edges, then a fork to seal the two layers of dough to push out the air.

4. 4

   Stir the egg yolk with a little milk, brush this mixture over the tops of the pies.

5. 5

   Cook for about 20 minutes to get them nicely browned, let cool before serving them. If desired, sprinkle them with powdered sugar.

* Per serving · 4 servings · Values may vary.