Puff pastries with frozen cherries
Description
I deliberately add starch to the cherries so the filling doesn’t run during baking—it helps a lot. I use potato starch. You can work with either non-yeast puff pastry or yeast puff pastry. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all ingredients. Thaw frozen dough in advance.
- 2
Step 2
Thaw the frozen cherries in a bowl and drain off the excess liquid.
- 3
Step 3
Add sugar and starch to the thawed cherries.
- 4
Step 4
Mix everything. This berry mixture will be the filling for the turnovers.
- 5
Step 5
Lightly dust your work surface with flour and roll out the thawed puff pastry into a rectangular sheet about 2 mm thick. Then cut this sheet into identical rectangles. I ended up with 6 pieces. On each pastry rectangle, place 1 tablespoon of cherry filling, as shown in the photo. On the uncovered part of the pastry, make several slits.
- 6
Step 6
Cover the filling with the free part of the dough and seal the edges with a fork, forming the shaped turnover.
- 7
Step 7
Line a baking sheet with parchment paper and arrange all the assembled pastries; brush them with beaten egg using a pastry brush. Bake the cherry pastries in an oven preheated to 180°C for 35 minutes.
- 8
Step 8
The finished puff pastries can be served at the table right away.
- 9
Step 9
Done. Serve at the table.