Puff pastry pockets filled with cherries and cinnamon
Ingredients
- 1 p. Puff pastry, 450 g frozen
- 1 glass cherries, approx. 350 g
- 1/2 lemon, optional
- cinnamon, optional
- 1 p. Custard powder
- 1 egg
Utensils
- knife
- sieve
- bowl
- kitchen brush
Instructions
- Thaw the puff pastry squares.
- For the diamond shape, cut a frame about 1 cm thick into each square, but leave it attached to the rest of the square at 2 opposite corners.
- 2 corners of the frame to the opposite corner Fold over and the diamond shape is ready!
- Drain the cherries in a sieve and mix the cherry juice with 2 tablespoons of custard powder.
- Mix the remaining custard powder with the cherries. Add lemon zest and cinnamon if you like. Mix everything together.
- Fill the puff pastry diamonds with the cherries. Brush the puff pastry frame with beaten egg.
- Bake the puff pastry pockets in the oven at 180 degrees for about 20 minutes.
The cooled cherry bags can be sprinkled with a frosting made from 4 tablespoons powdered sugar and 1 tablespoon lemon juice. Or dust with some icing sugar.
