1 (17 1/4 oz.) Pepperidge Farm Puff Pastry
1 c. cherry preserves or any other thick preserve
1 egg, beaten with 1 tsp. water

Thaw Puff Pastry sheets 20 minutes; unfold and roll one sheet on a lightly floured surface to a 9 x 14 inch rectangle. Trim edges. Put on a large baking sheet and prick at 1 inch intervals. Spread preserves over pastry, leaving a 3/4 inch border all around. Turn pastry border over edges of filling, sealing corners with egg-water mixture. Brush pastry with more egg mixture. Roll second pastry sheet to make a rectangle slightly larger than the filled pastry sheet and trim. Fold in half lengthwise and slash through folded edge to make cuts about 2 1/2 inches long and 1/4 inch apart. Open pastry and place on top of cherry filling. Press edges with the tines of a fork to seal and brush top pastry with egg-water mixture. Chill 20 to 30 minutes. Bake in a preheated 450 degree oven for 10 minutes; reduce oven temperature to 400 degrees and bake 15 to 20 minutes longer until browned. Transfer to wire rack and cool. Serves 10.