Dried Cherry, Apple, Almond and Cabot® Cheese Turnovers

1 Pkg. Puff Pastry
¾ C Dried Cherries
2 C Warm Water
2 Granny Smith Apples, peeled and med small dice
2 Macintosh Apples, peeled, quartered and seeded
¾ C Sliced Almonds, toasted
2 ounces ®Cabot Cheddar Cheese
2 T unsalted butter
1/3 Cup plus 4 T Sugar
3/4 t cinnamon
1 Cup Apple Juice
pinch salt
1 egg
1 T Heavy Cream

Preheat oven to °375.
Soak dried cherries in warm water until soft. Approximately 20 minutes. In a sauté pan, add 2 T of butter, 2 T of the sugar and ½ t cinnamon and melt. Then add the granny smith apples and sauté until they are golden brown. Place in a bowl and let them cool. Drain cherries and reserve liquid. Add the toasted sliced almonds, dried cherries and grated cheddar cheese. Put aside.
To make the applesauce, add Macintosh apples,1 C of apple juice, the reserved liquid from the cherries, 1/3 C of sugar and ¼ t cinnamon. Add water to cover if necessary. Simmer the apples until very soft and tender. It will take approximately 15 minutes. Cool and put in a food processor to puree. Put aside.
Defrost the puff pastry. In a small bowl, crack one egg and the heavy cream and whisk. Divide and cut the pastry into 8 5x5 inch pieces. Brush each square with the egg wash. In the center of each square add a small dollop of the apple sauce and place 2-3 T of the cherry/apple mixture. Then to shape the turnovers, bring 2 opposite points of the pastry together, brush with egg mixture, then connect the other 2 points in the same manner. Brush again with the egg. Place the turnovers on a sheet pan and sprinkle each turnover with sugar. Refrigerate for 30 minutes. Then bake for 20-25 minutes until puffed and golden brown. Serve with the remainder of the apple sauce and a slice of ®Cabot Cheddar Cheese.