Pull the puff pastry from the freezer as you begin. Preheat the oven to 350 degrees Fahrenheit. Prepare a sheet pan with Gefen Parchment Paper.

In a skillet over medium heat, add frozen cherries (I like to use dark cherries, but either will work), sugar, zest of your half orange, then the juice of the half orange.

In a separate dish, whisk together the water and cornstarch to create a slurry. Add it to the cherry mixture.

Warm this mixture, stirring frequently until thickened. Then gently press all the cherries with a potato masher to break them up and get all the juices out.

Continue to cook and stir until the cherries are surrounded by a thick sauce that matches their deep red color. Then remove the filling from heat and set aside until it reaches room temperature.

Lay each dough square in front of you carefully at an angle so they look like diamonds.

Add one and a half to two tablespoons of cherry filling to the center.

Wet your finger and run it along the edges of the pastry square.

Now bring together the corner closest to you and the one furthest from you and press, pinching the dough. Now press along the two open edges. Gently move the turnover to your sheet pan. Repeat for all 10.

Bake the turnovers for 25–30 minutes at 350 degrees Fahrenheit. They will not brown. You are looking for the pastry to be light and flaky and fully puffed up. There should be a blonde shade to the tops, not the raw yellow shade.

Once the cherry turnovers come out of the oven, allow them to cool for 10 minutes. Meanwhile, whisk together the glaze ingredients. It should be thick and sticky, but still drizzles when you lift the whisk. If it does not, add a few more drops of water and whisk again.

Now, scoop all the icing into a piping bag with no tip. You will just snip a little of the tip of the bag, to let the icing pipe out. If you prefer, you can simply drizzle the icing with the whisk or a spoon. Drizzle the desired amount of glaze over each of the turnovers and serve hot and fresh!