Boil the 4 cups pitted cherries, 1/2 cup sugar, and 2 tsp. lemon juice until just simmering. Turn off heat, let cool. Add the 2 tsp. arrow root or cornstarch to thicken.

Prepare a baking sheet with wax paper. Roll out the puff pastry into a rectangle and transfer to the baking sheet.

Then cut triangles and slits into the puff pastry to match the design in picture.

Scoop the cherries, allowing much of the juice to strain off, and line cherries onto the center line of the puff pastry dough. Braid the dough over the cherries.

Heat oven to 400 degree F. Scramble one egg with 1 Tbsp of water and brush the top and edges of the puff pastry with egg wash. Sprinkle the top of puff pastry with sugar.

Bake at 400 for 10 minutes and then lower the temperature to 375 for another 20-30 minutes. Wait until the puff pastry turns a deep golden brown (may require more baking time). Check it often once it reaches this stage and look for the inside parts to firm up. You want the top to be golden and flaking. Remove from oven and allow to cool about 10-15 minutes. Cut into 2" pieces and serve warm.