|Danish pastry dough||1⁄2|
|Cheese filling||1⁄2 Cup (8 tbs)|
|Preserves||1⁄2 Cup (8 tbs)|
|Egg||1 Tablespoon, slightly beaten|
|Corn syrup||1⁄2 Cup (8 tbs)|
Roll and cut dough as in almond crescents.
Spoon equal amounts of cheese filling onto the center of each square; fold in all 4 corners to meet and overlap slightly in center, to enclose filling completely; press points down with fingertip.
Place 2 inches apart on cooky sheet; let rise in a warm place in your kitchen, until double in bulk, about 30 minutes. (Not in your oven, or over hot water, as with other yeast breads; the extra heat will melt the butter and ruin the texture of the Danish pastry.)
Press down points again and fill center with a teaspoon of cherry preserves.
Brush pastry with egg. Place in a hot oven (400°); lower heat immediately to 350°.
Bake 20 minutes, or until puffed and golden brown.
Heat corn syrup just until warm; brush over pastries. Remove to wire rack; cool.
Add more preserves after pastries are baked, if you wish.
Pastries will open up as they bake.