Drain the cherries, collecting the juice in a small saucepan. Sweeten this juice with a tablespoon of vanilla sugar and bring to the boil. When it simmers, add a tablespoon of cold water to a small bowl and mix with three to four tablespoons of hot juice. Add the cornstarch to the water-juice mixture and stir together without lumps. Add the mixed starch to the boiling juice and stir in well. Let simmer for a minute. Add the cherries and mix well. If necessary, let it open again until it binds, then pull it off the stove and let it cool down a bit.
In the meantime, unpack the puff pastry and roll it up. Line one or two baking sheets with parchment paper. Portion the puff pastry - dictate the size of the pockets - and cut into a rectangle. I like to use the clean pizza cutter. Brush the edges lightly with water, this will increase the later adhesion. Of course, a lightly beaten egg white is also possible. Place three to four tablespoons of cherries with a little juice in the lower half of each puff pastry strip. Fold over the top half and press the edges together well. I like to take a fork and press it all around again. That also makes a pretty pattern. Now carefully cut the lid across the cherries three times as a steam vent. You can also use the pizza cutter here.
Bake the bags in a preheated oven for about 10 to 15 minutes at 200 ° C top / bottom heat until crispy. The bags are ready when they have opened well and are lightly browned. This can take longer or shorter depending on the furnace output. Take out and let cool.
Ingredients
Print Recipe
Pin Recipe