Cherry Puff Pastry Delights

Crispy, rosy, with a juicy, not cloying filling! Cherry puffs from puff pastry are prepared very simply and quickly, provided that you have a package of ready-made dough in the freezer. Cherries can be fresh or frozen. Hot, hot, with a sweet and sour cherry for tea, how delicious it is!
cook time: 1h 40 min
Ivy Ramsay
Cherry Puff Pastry Delights

Nutrition Facts (per serving)

261
Calories
12g
Fat
53g
Carbs
4g
Protein

Ingredients (12 portions)

Basic:

Sugar 6 tbsp
Egg yolks (for lubrication of workpieces) 1 pc
Powdered sugar (not necessary) 3 tbsp
Starch 2 tbsp
Flour (for sprinkling the work surface) 2 tbsp
Cherry (fresh or frozen) 600 g
Ready-made puff pastry dough 900 g

Recipe instructions

Step 1

Step 1
How to make puff pastry with cherries from puff pastry? First prepare the ingredients for the filling. Fresh cherries must first be washed, drained in a colander, and be sure to remove the pits. If the cherries are frozen, pitted, then you just need to defrost them. Puff pastry can be used either with or without yeast.

Step 2

Step 2
Place the cherries in a suitable container, cover them with sugar, and let stand for 20 minutes. The cherries will release juice and the sugar will partially dissolve.

Step 3

Step 3
Now boil the cherry filling a little. If you prepare it in this way, it will definitely not leak out when baking our puff pastries. So, the cherries have already released their juice. Transfer it to a saucepan. Add corn or potato starch and mix thoroughly. Place the saucepan over medium heat, stirring the contents, and bring to almost a boil.

Step 4

Step 4
Boil the mixture over low heat until it thickens to a thick jelly. Remove the saucepan from the heat and cool the cherry jelly to room temperature.

Step 5

Step 5
Thaw the finished puff pastry at room temperature (while you make the filling). If it is packaged in a plastic bag, defrost it directly in it. Or, after removing the bag, cover the dough with a slightly damp towel to prevent the dough from drying out. Place defrosted dough on a floured work surface. If the dough is already divided into layers, take one of them. The rest — cover with a towel again.

Step 6

Step 6
Roll out the dough into a layer 3-4 mm thick and cut into several squares of the same size. Divide each square diagonally into two halves. On one half, make neat cuts with a regular knife or pizza cutter, not reaching the edge and center of the square, about 8 mm. Place one tablespoon of cherry filling on the uncut portion of each square. Lightly brush the edges of each square with water to help the dough stick together better.

Step 7

Step 7
Cover the filling with the cut side of the dough and pinch the edges of the puff well. You will get triangles like this. Place the puff pastries on a baking sheet sprayed with water (or covered with baking paper or a silicone baking mat). Brush the top with yolk, not reaching the edge of the product, for a beautiful blush.

Step 8

Step 8
Preheat the oven to 220-250 degrees (as indicated on the puff pastry package) and bake the products for approximately 12-15 minutes. Please note that ovens bake differently, so baking times may vary. I baked at 220 degrees. about 25 min. until golden brown. If you want to make them sweeter, you can sprinkle them with powdered sugar. By the way, if you plan to sprinkle the puff pastries with powder, then it is not necessary to grease them with yolk before baking.

Additional rubrics

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