Cherry Turnovers

Filling

• 3 cups Sour or sweet cherries, pitted — fresh or frozen, thawed and drained if frozen
• 3/8 cup Granulated sugar — less if using sweet cherries
• 3 tbsp Cornstarch — a bit more than a milder fruit filling needs, to compensate for the acidity
• 1/4 tsp Almond extract

Pastry

• 1 lb Rough puff pastry or store-bought puff pastry

Finish

• 1 Egg, beaten
• 2 tbsp Coarse sugar

Filling

1. Cook the cherries and sugar over medium heat until the cherries release their juice, about 5 minutes.
2. 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. (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.)
3. Spread on a plate and cool completely.

Shape

1. 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

1. 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.