Directions (continued)

• combine sugar, cornstarch and salt. Stir in cherry juice. Cook and
• stir over medium-high heat until bubbly. Cook and stir 1 minute
• more. Remove from heat; stir in butter, extract, food coloring and
• cherries. Set aside to cool.
• Dissolve yeast in warm milk. Let stand 5 minutes. Cut butter into
• flour, sugar and salt. Add yeast mixture and egg yolks; mix
• thoroughly. If needed, add additional flour to make a soft dough.
• Turn dough out onto a lightly floured surface and knead 10 times.
• Divide dough in half. Roll half the dough into a 17-in. x 11-in.
• rectangle. Carefully transfer to a greased 17-1/2-in. x 11-1/2-in. x
• 1-in. baking pan. Spread cooled cherry filling over dough. Roll out
• second portion of dough to 17-in. x 11-in. rectangle. Carefully
• place over cherry filling. Press edges together to seal. Cover and
• allow to rise in a warm place until doubled, about 30 minutes. Bake
• at 350° about 25 minutes or until golden brown. Cool.
• Combine topping ingredients except nuts and spread over uncut
• surface. Top with nuts and cut into squares. Yield: 24 servings.