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1
In a saucepan, cook the cherries over low heat, stirring, until they soften and most of their liquid has been exuded, about 10 minutes.
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2
Drain the cherries in a fine sieve, pressing lightly to extract as much juice as possible; reserve the cherries separately.
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3
There should be about 2 cups of juice; if necessary, add 1/4 cup of hot water.
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4
Return the juice to the pan, add the granulated sugar and lemon juice and bring to a boil.
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5
Meanwhile, in a small bowl, stir the cornstarch into the water until dissolved.
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6
Add the cornstarch mixture to the cherry juice, stirring constantly.
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7
Add the cooked cherries, bring to a boil and cook until very thick, 2 to 3 minutes.
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8
Stir in the vanilla, transfer the cherry mixture to a bowl and refrigerate until chilled.
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9
On a lightly floured work surface, roll out the pastry 1/8 inch thick.
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10
Using a 7-inch saucer or bowl, cut out 10 rounds; if necessary, stack the scraps, reroll them and cut out more rounds.
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11
Refrigerate the pastry rounds until firm.
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12
Preheat the oven to 375.
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13
Line a large baking sheet with parchment paper or foil.
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14
Working with 1 pastry round at a time, brush the edge with the egg.
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15
Spoon a scant 1/2 cup of the filling in the center of the round and fold the dough over to make a half moon.
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16
Press the edges to seal and crimp the seam with a fork.
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17
Transfer the turnover to the baking sheet.
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18
Continue to brush, fill and shape the remaining turnovers.
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19
Refrigerate until firm, about 10 minutes.
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20
Cut three 1-inch-long slashes on each turnover.
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21
Brush the tops with the egg and sprinkle with the turbinado sugar.
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22
Bake the turnovers for about 35 minutes, or until the pastry is golden and the filling is bubbling.
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23
Transfer to a wire rack to cool before serving.
