My really simple baking solution: Cherry Turnovers
Small squares of puff pastry dough (I like Mazor because they are puff pastry, many others are flaky dough.)
a can of pie filling (cherry or lite cherry)
sugar (plain, regular table sugar)
Put a little filling onto each square, fold into triangle, dip one side into sugar (I usually put the sugar on a small plate) and bake at 375 (sugared side up) until starting to brown at the edges. That’s it. They look great on a long narrow platter or on a circle.
I always try to keep the ingredients in my house because they are great for a last minute simcha (think: Shalom zachor when the baby is born Thurs nite or Fri or a l’chaim) but my friends have been known to request them when offered a choice.
The only problem with them is that they are best fresh (within 24 hours of baking) but I have been known to put them together (with or without the sugar) and refreeze them until I need them.