Cherry Turnovers

I made these turnovers sometime during the throes of winter.  You know, the winter that never ended.

The winter that dumped snow on us in April.

The winter that made me so thankful for SPRING!

Yeah, then. Turnovers just seemed like the right thing to do on a cold, dark night after supper.

My kids loved them.  Did I even need to tell you that.

I got the idea from the cherry turnovers my mom used to make for me and my brother.  Back in the day.

We loved them then.  Probably didn't need to tell you that either.

They're ridiculously easy and totally delicious.  Not really even a recipe.  But it is a bite of my childhood.  And now my adulthood.  And my children's childhood.

I love generational blessings.  And yes, I consider even cherry turnovers a generational blessing.

Cherry Turnovers

2 8 oz. packages Crescent rolls
21 oz. can cherry pie filling
1 cup powdered sugar
2 T milk
1 tsp vanilla (or almond extract is delish too!)

Unroll the crescent rolls and divide them into the triangles.  Lay on a sheet tray and evenly divide the pie filling on the widest part of the triangle.  Fold the smaller end of the triangle over on top of the pie filling.  Bake in a 375 degree oven for 17-18 minutes until puffed and golden.

Whisk together the powdered sugar, milk and vanilla extract.  Drizzle on top of the hot turnovers.  Serve immediately.