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1
Preheat the oven to 350.
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2
In an 8-inch glass or ceramic baking dish, mix the cherries with the cornstarch, granulated sugar, lemon juice, 1/2 teaspoon of the lemon zest, 1/4 teaspoon of the vanilla and a pinch of salt.
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3
Bake for about 35 minutes, until the juices are thickened and bubbling.
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4
Drain the cherries, reserving the juices for another use.
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5
Chill the cherries.
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6
In a medium bowl, whisk the butter with the confectioners' sugar until smooth.
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7
Whisk in the egg, then whisk in the 2 tablespoons of flour, the remaining 1 teaspoon of lemon zest and 1/4 teaspoon of vanilla; whisk in a pinch of salt.
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8
Chill until firm.
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9
Line a large baking sheet with parchment paper.
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10
On a lightly floured work surface, roll out the puff pastry to a 15-by-20-inch rectangle, about 1/8 inch thick.
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11
Cut the puff pastry into twelve 5-inch squares and transfer them to a plate.
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12
Refrigerate for 10 minutes.
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13
Arrange 3 pastry squares at a time on a work surface, keeping the rest chilled.
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14
Brush 2 adjoining edges of each square with the egg wash. Dollop a tablespoon of the lemon filling in the center of each square and top with 7 cherries.
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15
Fold the pastry over the filling to form a triangle, pressing out the air as you go.
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16
Press the edges firmly and crimp with a fork.
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17
Transfer the turnovers to the parchment-lined baking sheet.
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18
Repeat with the remaining pastry, lemon filling and sour cherries.
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19
Refrigerate the turnovers for about 15 minutes, or until firm.
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20
Heat the oven to 400.
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21
Using a sharp knife, trim the edges of the turnovers slightly.
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22
Brush the top of each turnover with egg wash and sprinkle with pearl sugar.
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23
Cut 2 or 3 small slashes in the tops to allow steam to escape.
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24
Bake for about 40 minutes, until the pastry is deep golden brown and the filling is bubbling out of the vents.
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25
Let the turnovers cool slightly, then serve with vanilla ice cream.
