Preheat the oven to 400 degrees F, and line 2 baking sheets with parchment paper. Set aside.

On lightly floured work surface, roll your pastry out into a 16" square, about 1/8" thick. Cut into 16 smaller squares. (If you want to make larger turnovers, cut the square into 9 instead).

Tip: If you're having trouble rolling the pastry thin enough, try turning it over on a fresh dusting of flour and rolling it from the other side.

Spoon about 1/2 Tbsp. cherry pie filling (or 1 Tbsp for larger turnovers) into the centre of each square, and brush 2 of the edges with a little bit of water (not too much, just enough to moisten them).

Fold the pastry over, corner to corner, sealing the moistened edge to the plain one and forming a little triangle shape. Pinch the edges lightly to encase the filling, and then use a fork to crimp the edges and seal them really well. It's important not to over-fill the turnovers so that the filling doesn't spill out and damage the seal.

Place the triangle shapes onto prepared pans, brush with egg wash, and sprinkle with coarse sugar. If desired, cut a little slit into the top of the pastry.

Bake for 20 minutes or until golden brown and puffy. Cool on wire racks. Serve the day they are made.