Roll each sheet of thawed puff pastry into a square, then cut each into 4 smaller squares. Place them on the prepared baking sheet. prep

Spoon ¼ cup of cherry pie filling into the center of each pastry square. assemble

Brush the edges of each pastry square with the beaten egg to help seal them. assemble

Fold the bottom right corner over to the top left corner, creating a triangle, and press the edges together. Use a fork to seal the edges further. bake

Lightly brush the top of each turnover with the remaining egg wash. bake

Bake for 20-25 minutes, until the pastry is golden brown and puffed up. finish

Let the turnovers cool for a few minutes on the baking sheet, then transfer to a wire cooling rack to cool completely. finish

In a small bowl, mix powdered sugar and milk to create a glaze. Drizzle the glaze over the cooled turnovers. finish