Thaw one sheet of puff pastry per package instructions, usually about 30-40 minutes. It should be thawed enough to easily unfold, but not warm.
Unfold the pastry sheet onto a lightly floured pastry board or parchment paper. Use a rolling pin to roll out to about an 8 x 12 rectangle.
Use a pastry cutter to cut into 12 rectangles, about 2 X5 each.
Place a dollop of cherry preserves in the middle of each rectangle and fold over. Crimp the edges to seal.
Place puff pastries on a parchment-lined baking sheet. Leave enough space around each pastry as they will puff a bit.
Bake at 350 degrees Fahrenheit for 15 minutes.
Remove from oven and lightly sprinkle with sugar.
Notes
Thaw Properly: Make sure to thaw your frozen puff pastry according to the package instructions, typically in the refrigerator overnight. This will make it easier to unfold and prevent it from breaking.Use Quality Cherry Filling: Use a quality preserve, I like Bonne Maman or Dalfour or you can easilu make your own filling with my cherry pie recipe.Don't Overfill: While it may be tempting to load up your turnovers with filling, too much can cause the pastry to tear or the filling to leak out during baking. A tablespoon or two is usually enough.Seal Edges Well: To prevent the filling from leaking out, make sure to seal the edges of your turnovers well. You can do this by pressing the edges together with a fork.Cut Slits in the Top: Cut a small slit or two in the top of each turnover before baking. This allows steam to escape and prevents them from bursting open.Chill Before Baking: Chill the turnovers in the refrigerator for about 15 minutes before baking. This helps the puff pastry keep its shape and ensures a flaky texture.BONUS TIP: Brush the tops of the turnovers with an egg wash (one beaten egg mixed with a tablespoon of water) before baking. This will give them a shiny, golden finish.