1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. Lightly flour your work surface and unfold the puff pastry sheet.

3. Cut the pastry into 4 equal squares.

4. Stir the almond extract into the cherry pie filling if using.

5. Spoon about 1/4 cup cherry filling into the center of each square, slightly off center.

6. Beat the egg with the water in a small bowl to make the egg wash.

7. Brush the edges of each pastry square lightly with egg wash.

8. Fold each square diagonally over the filling to form a triangle.

9. Press the edges together and crimp with a fork to seal well.

10. Transfer the turnovers to the prepared baking sheet.

11. Brush the tops with the remaining egg wash.

12. Cut a small slit in the top of each turnover to let steam escape.

13. Sprinkle with coarse sugar if using.

14. Bake for 18 to 22 minutes, until puffed and deep golden brown.

15. Cool for 10 minutes, then dust with powdered sugar and serve.