Very Quick Puff Pastry – Cherry Pockets with Sour Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 packet puff pastry, frozen, on a roll
- 18 sour cherries, from the glass, pitted
- 1 cup sour cream, 200 g
- 1 egg (s)
- 1 egg yolk
- 1 teaspoon honey, (blossom honey)
- 1 teaspoon vanilla sugar
Print Recipe
Pin Recipe Instructions
- Thaw the puff pastry and roll it out on the worktop.
- Cut 6-8 squares out of the dough.
- In the meantime, drain the sour cherries well.
- Mix the sour cream with the egg, honey and vanilla sugar until smooth.
- Place a dollop of sour cream in the middle of each dough square and place 2-3 sour cherries on top.
- Brush the edges of the squares with a little water and fold the squares together to form a triangle. Press the edges together with the prongs of a fork.
- Place the bags on a baking sheet lined with baking paper and brush with the whisked egg yolk.
- Bake the bags in the preheated oven at approx. 180 degrees until they are golden brown.
- After baking, let the bags cool down on a wire rack.
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