Preheat your oven to 400°F (200°C). A hot oven is key to achieving that perfect flaky turnover.

On a lightly floured surface, unfold the puff pastry sheets. You should have two sheets. Roll each out gently to smooth out the creases and increase the surface area just a bit.

Cut each sheet into squares, approximately 4×4 inches. You can make them bigger or smaller according to your preference, but ensure you maintain the same size for consistent baking.

Place a heaping tablespoon of cherry filling in the center of each square. Avoid overfilling; it can spill over during baking and create a mess.

Fold the pastry over the cherry filling to form a triangle. Press the edges to seal tightly. You can use a fork to crimp the edges for an extra touch.

Dip a pastry brush into the egg wash and apply a light glaze to the top of each turnover. This step gives them a golden, glossy finish when baked.

Line a baking sheet with parchment paper and place the turnovers on it. Bake for about 15-20 minutes, until they are puffed up and golden brown.

While the turnovers are baking, mix the confectioners' sugar, milk, vanilla, and almond extract in a bowl. Adjust the consistency until it’s pourable but thick enough to stay on top of your pastries.

Once the turnovers are out of the oven and cooled slightly, drizzle the icing over each one. Allow it to set for a few minutes before serving