Cherry Turnovers

Steps

• Filling: Cook the cherries and sugar over medium heat until the cherries release their juice, about 5 minutes.
• Filling: Stir the cornstarch into a spoonful of cold water to dissolve, then stir into the pan and cook, stirring, until thickened. Stir in the almond extract if using.
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  Tip: Cherries' acidity works against cornstarch's thickening power, which is why this uses more than a milder fruit filling would need for the same result.

• Filling: Spread on a plate and cool completely.
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• Shape: Roll the pastry and cut into 8 squares. Spoon filling onto one half of each, fold over into a triangle, and crimp the edges with a fork.
• Bake: Cut vents in the top, brush with egg wash, sprinkle with coarse sugar if using, and bake at 200°C (400°F) until deeply golden.
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