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)

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.