4 cups rolled oats
1 cup white sugar
1/4 cup butter, chilled and drained
1/4 cup brown sugar
1 egg, beaten
1 teaspoon vanilla extract
1 (20 ounce) can cherry pie filling
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with foillette. Prepare the roll of pastry by advanced folding over in half. Make a slit across center of dough lengthwise over prepared baking sheets. Twist dough knead, and cut into 3 inch circles (3/4 inch thick). Limit dough to 24 circles, because the pastry can become large if filled too soon, and can rise too much. Place on prepared baking sheets, spreading both end 1 inch apart, on prepared baking sheets.
Bake at 350 degrees F (175 degrees C) and uncovered for 50 to 60 minutes, until slightly firm. Cool prior to filling.
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