Summary

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

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Instructions

1. Thaw the puff pastry and roll it out on the worktop.
2. Cut 6-8 squares out of the dough.
3. In the meantime, drain the sour cherries well.
4. Mix the sour cream with the egg, honey and vanilla sugar until smooth.
5. Place a dollop of sour cream in the middle of each dough square and place 2-3 sour cherries on top.
6. 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.
7. Place the bags on a baking sheet lined with baking paper and brush with the whisked egg yolk.
8. Bake the bags in the preheated oven at approx. 180 degrees until they are golden brown.
9. After baking, let the bags cool down on a wire rack.