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Ingredients:
1 pkg frozen puff pastry, defrosted
1 egg, beaten
Preheat oven to 400°
Flour a board and lightly roll each sheet of puff pastry to a 12" x 12" square. Cut each sheet into 4 6" x 6" squares and chill.
On chilled pastry, brush the edges of each square with the egg wash. Spoon 1/3 cup Benjamin Twiggs Cherry Pie Filling on half of each square. Fold the pastry diagonally over the cherry mixture and seal by pressing the edges of the pastry with the tines of a fork.
Transfer the pastry triangle to a sheet pan lined with parchment paper. Brush tops with egg wash. Sprinkle with sugar. Vent pastry by making a few slits with a sharp knife on top.
Bake 20 minutes, or until puffed and browned.
Serving options: drizzle melted chocolate over the top or serve with a scoop of vanilla ice cream.
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