Preparation
Line a sizable rimmed baking sheet with parchment paper. Stir corn starch and 1 1/two tablespoons cold water in a tiny bowl to combine. Combine fresh cherries and then 4 ingredients inside a large saucepan. Prepare over medium heat, stirring from time to time, until cherry juices are freed, about a few minutes. Add corn starch mixture provide a boil, stirring frequently. Remove from heat and let awesome to 70 degrees, stirring from time to time.
Unveil pastry on the gently floured surface for an 18x15" rectangle. Utilizing a sharp knife or pizza cutter, cut dough into nine 6x5" rectangles. Whisk egg white-colored and 1 tablespoon water in another normal size bowl for egg wash.
Dealing with 1 pastry rectangle at any given time, put on a piece surface and brush edges with egg wash. Scoop 3 tablespoons cherry mixture onto one for reds fold dough over filling to ensure that short payments, developing a 5x3" packet. Crimp edges having a fork to close. Utilizing a sharp knife, cut a couple of slits in surface of cake to vent. Put on prepared baking sheet repeat with remaining dough and filling.
Brush tops with egg wash, then sprinkle with raw sugar. Chill for half an hour. Preheat oven to 375°. Bake pastries until tops and bottoms are golden brown, 30-40 minutes. Let awesome for ten minutes on baking sheet. Transfer to wire racks let awesome completely. DO AHEAD Can be created one day ahead. Let stand at 70 degrees.
- Recipe by Sara Dickerman
- Photograph by Ditte Isager