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1
Preheat the oven to 400F.
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2
Lightly coat a baking sheet with oil or cooking spray.
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3
Place the cherries, 1/4 cup of the water, and the 1/4 cup of sugar in a saucepan and cook over medium heat for 10 minutes, or until it comes to a boil.
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4
In a small bowl, combine the cornstarch and the remaining 1/4 cup of water, mix until smooth, then stir into the pan.
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5
Cook for 2 minutes, or until it comes to a boil.
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6
Remove from the heat and cool slightly.
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7
Lay each puff pastry sheet flat and cut into quarters.
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8
Spoon some of the cherry mixture into the center of each pastry square.
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9
Wet your finger and dampen the entire edge of the puff pastry squares.
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10
Fold each square over to form a triangle and press gently to seal the edges.
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11
Brush the top with a little water and sprinkle with sugar.
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12
Place the turnovers on the prepared baking sheet and bake for 20 to 25 minutes, or until golden brown.
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13
Cherries, both sweet and sour, originated in eastern Europe and western Asia, and that region still produces most of the cherries in the world.
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14
In the United States (also a big cherry-producing nation), sweet cherries are grown mostly in California, Oregon, and Washington; Michigan produces most of our sour cherries.
