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1
Place cherries and 1/4 cup water in medium saucepan, and bring to a boil.
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2
Reduce heat to medium-low, and boil 5 minutes, or until juices begin to thicken, crushing cherries with fork to break up.
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3
Combine 1 Tbs.
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4
sugar and cornstarch in bowl.
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5
Whisk in lemon juice and 2 tsp.
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6
water.
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7
Stir cornstarch mixture into cherries, and cook 1 minute, or until juice is thick.
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8
Remove from heat.
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9
Stir in almond extract (if using) and cinnamon.
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10
Cool.
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11
Preheat oven to 400 F. Roll out 1 puff pastry sheet to 12-inch square.
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12
Transfer to parchment paper, place on baking sheet, and chill 10 minutes.
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13
Repeat with second puff pastry sheet.
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14
On floured work surface, cut each puff pastry sheet into 9 squares.
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15
Brush edges of squares with water, then spoon 1 Tbs.
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16
cherry mixture in center of each square.
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17
Gently fold dough from corner to corner to form triangular turnovers; press dampened edges together to seal.
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18
Place turnovers upside down on parchment-lined baking sheet, and return to refrigerator to chill 10 minutes.
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19
Remove turnovers from refrigerator, and crimp edges with fork.
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20
Score tops with 3 small, shallow knife slashes.
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21
Bake 17 to 20 minutes, or until golden brown.
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22
Meanwhile, combine remaining 1/2 cup sugar and 1/4 cup water in small saucepan, and bring to a boil.
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23
Boil 1 minute, then remove from heat.
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24
Remove turnovers from oven, and immediately brush with sugar syrup.
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25
Cool 15 minutes before serving warm.
