Place the puff pastry sheets next to each other, allow to thaw. Then roll out a little larger (12x24cm) and cut each plate into 2 squares (12x12cm). Fold the corner to the middle, press down. Drain the cherries, collect the juice. Mix the starch in 4 tablespoons of juice until smooth. Bring the rest of the juice and 60g sugar to the boil. Pour in the starch while stirring, bring to the boil. Fold in the cherries, set aside.
Mix the custard powder and 6 tablespoon milk. Bring the rest of the milk and sugar to the boil. Stir in pudding powder. Bring to the boil again. Spread the pudding in the middle of the puff pastry pieces and pour 1 tablespoon of cherry compote on each. Place the pieces on two baking sheets lined with baking paper. Mix the egg yolk and cream and brush the edges of the pastry with it. Bake the particles in a tray in a hot oven (electric stove: 200 ° C) for about 15 minutes. Let cool down. Pollinate.
Ingredients
Print Recipe
Pin Recipe