Pull the Puff Pastry from the freezer as you begin. Preheat the oven to 350. Prepare a sheetpan with 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 ½ Orange, then the juice of the ½ 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.
To fill the pastry, lay each one in front of you carefully at an angle so they look like diamonds. Add 1-½ to 2 TBS of cherry filling to the center. Wet your finger and run it along the edges of the pastry square. Now bring the corner closest to you, and the one furthest from you together, press. Now press along the two open edges, pinching together the dough. Gently move the turnover to your sheetpan. Repeat for all 10.
Bake the turnovers for 25-30 minutes at 350. 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. Note: if you do want a golden brown top, then brush each with a little beaten egg prior to baking.
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!