Cooking Directions

• Heat the oven to 400°F.  Line a baking sheet with parchment paper.  Beat the egg and water in a small bowl with a fork.
• Stir the granulated sugar and cornstarch in a medium bowl.  Add the cherries and toss to coat.
• Unfold 1 pastry sheet on the baking sheet.  Arrange the cherry mixture on the pastry sheet to within 1-inch of the edge.  Brush the edges of the pastry sheet with the egg mixture.  Unfold the remaining pastry sheet, place it on top and crimp the edges with a fork to seal.  Brush with the egg mixture.  Using a sharp knife, cut about 8 slits in the top of the pastry.  Sprinkle with the sanding sugar.
• Bake for 30 minutes or until the pastry is golden brown.  Let the pastry cool on the baking sheet on a wire rack for 30 minutes.

Ingredients

• 1 egg
• 1 tablespoon water
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 package (12 ounces) frozen Dole® Dark Sweet Cherries, thawed, well drained and patted dry
• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
• 1 tablespoon white sanding or decorating sugar (find in the baking toppings and decorations part of the aisle)