Cherry Pockets – Simple and Delicious
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g sour cherries
- 3 tablespoon sugar
- 1 pinch (s) cinnamon
- 2 tablespoon cornstarch mixed with a little water
- 1 packet puff pastry, from the refrigerated shelf
- Powdered sugar, amount to taste
- 100 g marzipan (optional)
Print Recipe
Pin Recipe Instructions
- Drain the sour cherries in a colander. Bring 250 ml of the collected juice with sugar and a pinch of cinnamon to the boil. Mix the cornstarch with a little cold water (approx. 5-6 tablespoon) and slowly pour it into the cherry juice. Make sure to stir! Add the cherries and stir gently so that the cherries are not crushed. Then bring to the boil again briefly, remove from the stove and let cool down. You can also add a little marzipan if you like.
- Cut the puff pastry into square pieces. Then put the cherry filling on each square (approx. 5 cherries should be enough per piece). Now gather the corners in the middle so that all openings are closed.
- Bake the puff pastries in a preheated oven at 160 ° for 20 minutes until they are lightly brown. Sprinkle with powdered sugar while it is still warm and serve warm as it will taste best.
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