Cherry Triangles

For Filling: In a medium saucepan, combine the sugar with the cornstarch and salt. Drain the cherries, reserving 1 cup of the liquid. Whisk the reserved cherry juice into the saucepan.

Heat to boiling, reduce the heat, and simmer until the mixture is thick, about 4 minutes. Do not overcook. Add the butter, cherries and food coloring, if using. Cool, stirring occasionally.

Preheat oven to 350 degrees F.

For Pastry: In a small bowl, combine the milk and the yeast.

In another bowl, cut the butter into the flour with a knife. Blend with a pastry blender until the mixture has the texture of coarse crumbs. Stir in the milk mixture and the egg yolks. Mix thoroughly.

Transfer the dough to a lightly floured board and knead about 10 times (turns). Divide the dough in half. Roll out one half to fit an 11-1/2 x 17-1/2-inch jellyroll pan, and place it in the pan. Spread the cooled cherry mixture over the surface of the dough.

Roll out second half of the dough and place it over the top of the cherry filling. Pinch edges together. Let stand in a warm place for 15 minutes.

Bake the pastry on middle rack of the oven until golden brown and firm to the touch, 45 to 55 minutes. Cool on a rack for 10 minutes.

For Icing: In a large bowl, beat the butter with vanilla and cream. Add the sugar and beat until smooth. Spread over partially cooled pastry.

Cool completely. Cut into 3-inch squares, then cut the squares in half diagonally.