Instructions

1. Preheat oven 400 degrees F.
2. Coat baking sheet with cooking spray.
3. Set puff pastry sheets out to begin defrosting, according to package directions.
4. In a medium size sauce pan over medium low combine cherries, sugar, water, lemon juice, and sea salt.
5. Split vanilla bean length-wise and scrape seeds from pod, place pod and seeds into sauce pan.
6. Cook 2 minutes then remove cherries to thicken sauce.
7. In small bowl combine water and cornstarch, turn heat to medium high, bring juice to gentle simmer.
8. Whisking constantly add cornstarch 1/3 at a time- until reaches desired thickness. It should coat the back of a spoon.
9. Continue cooking and stirring for 1-2 minutes until the cloudy appearance clears from the starch.
10. Remove from heat, remove vanilla bean pods, return cherries to pan, gently stir to coat.
11. Prepare egg white wash in a small bowl by whisking with water until frothy.
12. Cut each puff pastry sheet into 4 squares, working with one square at a time, run a 1/4 inch line of egg white wash around the perimeter of dough.
13. Place 2 teaspoons cream cheese in center of each square on the vertical, top with 2 tablespoons cherries mixture.
14. Bring the top point of the pastry over the filling and press into the bottom point.
15. Using the tongs of a fork, gently press the edges together being careful to keep filling inside.
16. Adjust filling amounts as necessary to keep from being over filled.
17. Set on prepared baking sheet and repeat with remaining dough.
18. Brush egg white wash over turnovers, cut three venting lines at the top of each turnover, and sprinkle with raw sugar.
19. Bake for 18-20 minutes or until golden brown.
20. Allow to cool, melt white chocolate, drizzle on turnovers to garnish.
21. Enjoy!