Procedures

1. 1

   In a medium size saucepan combine cherries, 1/2 cup of sugar, vanilla, cinnamon, ginger, cornstarch, and lemon juice. Bring to boil then reduce to a simmer, stirring constantly until mixture thickens. Once mixture has thickened remove from heat and set aside to cool completely.

2. 2
   
   

   Preheat the oven to 350°F. Prep the puff pastry sheets on a slightly floured surface, rolling them out to 1/4 of an inch thick. Using a three-inch cookie cutter or a drinking glass with a 3 inch diameter, cut out 18 rounds from the puff pastry. Lay out the rounds on two baking sheets prepared with parchment paper.

3. 3

   Brush rounds with lightly beaten egg. Stretch the edges slightly of half the clam so they create a slight pocket for the filling.

4. 4
   
   

   Fill the pocket side with one half tablespoon to a tablespoon of cherry filling and fold the other side over. Brush tops with egg wash and sprinkle with reserved sugar.

5. 5
   
   

   Bake for 8-10 minutes or until golden brown. Cool on a wire rack. Any remaining dough scraps can be re-rolled to make additional rounds (though they may not have as much puff and rise as the first batch)