Egg wash:

Cup of Yum
1. Mix egg and milk. Set aside.

Filling:

1. Pit and roughly chop the cherries. You will need 2 cups/ 200 g after you've removed the pit.
2. Cook cherries: Mix them with cornstarch, sugar, salt, and lemon juice in a small saucepan. Bring to a boil on medium-low heat, turn the heat down and simmer gently and stirring continuously until thickened, about 3-4 minutes; the cherries should be slightly softer but not cooked down to a mush.
3. Let cool slightly large plate (Note 5).

Turnovers:

1. Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper.
2. Unroll the pastry sheet on a lightly floured surface. Cut the pastry into even squares; I had 12.
3. Fill: Place some filling in the center of each square. Brush the pastry edges around the filling with egg wash. Fold one corner of each square over to the opposite corner. Using a fork, press the pastry all around to seal the edges. Transfer to the prepared tray.
4. Brush with the egg wash.
5. Bake for 15-20 minutes or until puffed up and golden brown.
6. Nuts: In the meantime, toast the nuts in a dry pan. Transfer immediately to a large plate and let cool. Chop roughly if necessary. If using hazelnut crunch, there will be no need to roast and chop it; it is already roasted and chopped.

Glaze:

1. Mix the icing sugar with lemon juice to get a smooth, thick, slightly runny paste. Start with 1 ½ tablespoons juice, and only add the rest – drop by drop – if necessary to achieve the desired consistency.
2. Drizzle the turnovers with the glaze using a teaspoon.
3. Sprinkle with nuts immediately so that the nuts can stick to the glaze while it's still soft. It is preferable to glaze only 2-3 turnovers at a time, sprinkle them with nuts and then continue with the rest.
4. Leave to set for about 5 minutes, then carefully transfer to a wire rack to cool completely.