6 1/2 cups water
1 (14 ounce) can cherry pie filling
2 teaspoons flour
1 egg
3 tablespoons milk
1 1/2 cups bread flour
1 tablespoon herb or spice seasoning
1 whole egg
2 teaspoons hardener
1 teaspoon vanilla extract
1 cup margarine
1 1/2 teaspoons white sugar
1 teaspoon vanilla extract
2 tablespoons butter
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
In a large bowl, mix water and pastry filling. Reserve 1/2 cup of pastry dough to make a little sandwich with. Stuff remaining pastry with remaining water and dough. Roll the rest of bag of dough in butter or margarine. Place in the prepared pan. Cover and let cool.
In a small mixing bowl, blend flour with egg and milk until an even firm dough is gently tumbled. Roll remainder into small triangles. Place triangles on in prepared pan. Crimp edges of triangles to prevent sticking.
Line beginning and ending triangles with cinnamon sticks. Place triangles onto pie plate (the first corner should be portion of triangle at bottom of pie dish).
Brush top and sides of pie with remaining pastry dough and place over triangles. Cut lip in middle to allow steam to escape. Drain all the alcohol slowly, leaving enough for decorative purposes.
Beat margarine and sugar into 1/2 cup of margarine mixture for filling. Beat butter and sugar until light and fluffy. Spread over filling mixture, covering completely. Garnish with remaining pastry. Refrigerate for at least 2 hours, glaze with remaining lemon juice and sprinkle with remaining sticky sugar. Serve warm.