Cherry pastry pouches
Description
Delicious baked treats for the whole family. One important step when making cherry pouches is shaping. The portions should be large enough so you can pinch and shape the top of the pouch. It is also worth noting the thickness of the rolled sheet. If it is too thin, the juice may leak through. Keep these details in mind, and your bake will reward you with flavor and appearance. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Thaw the puff pastry in advance.
- 2
Step 2
Drain the frozen cherries in a sieve so the excess liquid runs off well. Then transfer them to a bowl.
- 3
Step 3
Roll out each sheet of puff pastry into a rectangle 0.3 cm thick.
- 4
Step 4
Using a saucer, cut out circles. The diameter of each circle must be at least 12 cm.
- 5
Step 5
On each circle, strictly in the middle, place slightly less than a tablespoon of cherries.
- 6
Step 6
Sprinkle half a teaspoon of sugar over each cherry and place a small piece of butter on top. Shape it into a little pouch: gather the loose edges of the circle into folds, lifting them upward as you pinch them together. Pinch the dough with your fingers and gently pull upward to form a sealed pouch. From the scraps, roll a thin rope about 10–12 cm long and tie it around the gathered folds. The pouch is ready. Repeat with the remaining circles.
- 7
Step 7
Transfer the cherry-filled pouches onto a baking sheet lined with parchment paper. Brush with beaten egg. Bake in an oven preheated to 180°C for 25–30 minutes.
- 8
Step 8
When the time is up, remove the baking sheet with the pastries from the oven. Transfer them to a serving dish and sprinkle with confectioners’ sugar if you like. Let cool and serve.
- 9
Step 9
Take out of the oven and serve warm or cooled.