Preheat the oven to 375°F. Prepare a large baking sheet with parchment paper.
Whisk 1 large egg and 1 tablespoon of purified water in a small bowl. Set aside.
Unwrap the puff pastries from the package. Cut them into a total of 8 squares.
Place 1 heaping tablespoon of cherry pie filling in the center of each pastry square. Brush egg wash on the inside edges of each square, then fold them into a triangular shape. Gently pinch the edges with your fingers and then use a fork to crimp the edges. Place on the prepared cookie sheet. Brush the tops of each turnover with egg wash.
Bake on the middle rack of the oven for 20 - 23 minutes or until golden brown and crisp on the edges. Allow to cool completely on a cooling rack.
While the turnovers are cooling, prepare the vanilla icing by placing ¾ cup of powdered sugar, 3 tablespoons of heavy cream and ¼ teaspoon of pure vanilla extract into a small mixing bowl and whisking until thoroughly blended. Place the icing in a piping bag or sandwich bag, trim the tip, and drizzle icing over the tops of the turnovers.
Serve and ENJOY!
Notes
Puff pastry can become very difficult to work with once it gets too warm and soft. Moving quickly through the pastry steps is vital, so your puff pastry comes out puffy and not flat.