Method

Cherry Jam

Add all of the ingredients for the jam into a medium-sized pot and mix to combine. Set it over medium heat; bring to a boil, then turn the heat down to simmer. Cook until the cherries soften and most of the liquid has cooked out. Mash with a potato masher, then add the cornflour and water mixture. Stir to combine then simmer for another minute to thicken. Remove from the heat and let the jam cool.

Pastry

Line two baking trays with baking paper. Unroll the pastry on a work surface lightly dusted in flour. Slice the pastry in two lengthways. Measure out and cut 4 equal size squares from each piece and arrange 4 squares on each baking tray.

To make the windmills, start by scooping a tablespoon of cherry jam into the centre of each square. Use a sharp knife to slice the pastry diagonally from the jam centre to the corner on all four corners. Lift a corner and fold it in towards the jam centre, repeat on all corners until you have a windmill shaped pastry. Repeat this process until all of the windmills are folded. Brush the pastry with the egg wash and place into the oven to cook until golden and puffed.

Cherry Icing 

Add the icing sugar to a bowl; add the lemon juice and one tablespoon of water, mix. If it needs more water, add gradually until you reach drizzling consistency. Add a little bit of cherry jam to give your glaze colour, add as much or as little as you like.

When the pastry windmills have cooled completely, drizzle with cherry icing and serve.