Cherry and Fresh Cheese Turnovers

Instructions

1. 1

   In a small pot off the heat, combine the cornstarch and water. Add the jam. Bring to a boil while whisking constantly. Add the cherries and simmer for 2 minutes. Transfer to a bowl and cover. Let cool, then refrigerate for 1 hour.

2. 2

   On a floured work surface, roll one piece of pastry at a time into a 12 x 8-inch (30 x 20 cm) rectangle. Using a knife, cut each rectangle into six 4-inch (10 cm) squares. Divide the pastry squares equally between two sheets of parchment paper.

3. 3

   Working with half of the squares, using a knife, make a few parallel incisions running diagonally across the centre of the pastry. Stack the sheets of parchment paper on a baking sheet and freeze the pastry for 15 minutes while you prepare the cheese filling.

4. 4

   With the rack in the middle position, preheat the oven to 400°F (200°C).

5. 5

   In a bowl, whisk together the cheese with the egg yolk and sugar until smooth.

6. 6

   At the centre of the six intact pastry squares, divide the cheese mixture and cherry mixture, leaving a ¾-inch (2 cm) boarder all the way around. Using a pastry brush, wet the boarder with the egg white. Cover with the scored pastry squares. Press the edges with a fork to seal. Brush the tops of the turnovers with the remaining egg white. Sprinkle with sugar.

7. 7

   Bake for 30 minutes or until the turnovers are nicely golden. Let cool before serving.