1 cup white sugar
1 cup butter
1 cup evaporated milk
1 cup cake flour
1 teaspoon salt
1 teaspoon baking powder
4 eggs
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
1 (20 ounce) can cherry pie filling
1 (18.25 ounce) package puff pastry sheets
Preheat oven to 400 degrees F (200 degrees C). Grease and flour two 9x13 inch pans. Sift together the flour, salt and saltream. Set aside. In a medium bowl, cream together the butter and evaporated milk until smooth. Add the dry mixture, mixing well to combine. Stir in the cake flour, one cup at a time, adding 1 cup at a time, until well cooked. Don't overmix, the mixture will harden. Stir in the cinnamon, one tablespoon at a time, then sprinkle the remaining remaining pie filling over the top.
Bake in the preheated oven for 40 to 45 minutes. Allow to cool before cutting into bars.
Cut pastry sheets into wedges and arrange in wood-burning oven. Cool 10 minutes before cutting into bars.
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