Preheat oven to 400° F / 205° C. Line a rimmed half-sheet baking tray with parchment.

Lightly dust countertop or silicone rolling mat with flour.

Unroll puff pastry and use a rolling pin to roll the pastry a few inches wider, or a sharp knife to trim away any excess. When finished, you should have an 8 x 12-inch rectangle.

With a sharp chef’s knife, slice the rectangle into 4 x 4-inch squares. You should have 6 squares total.

With a flat metal spatula, transfer squares to prepared tray.

Spoon about 1 1/2 teaspoons of cherry compote in the middle of each square.

Add the feta, dividing it equally amongst the six squares.

Drizzle with honey, then sprinkle with the walnuts.

With a pastry brush, egg wash the edges of each square.

Fold each pastry square over, corner-to-corner, forming a triangle.

Use your fingertips to seal the edges, then crimp with a fork.

Brush the tops of the pastries with egg wash.

Bake in preheated oven for 15-18 minutes, or until pastry with flaky and deeply golden brown, with cherry bubbling at the edges.

Serve warm.