Cherry puff pastry pockets Recipe

How to make it

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• Remove puff pastry from the freezer and allow to thaw
• In a saucepan, combine the cherries, sugar, vanilla and cornstarch
• Cook the cherry mixture on medium/high heat until it boils, stirring constantly
• Once boiling, lower the heat and simmer until the mixture thickens
• Remove from heat and stir in the butter
• Set aside
• On a clean, flat surface, lay out a sheet of parchment paper and sift flour to lightly coat
• Lay your thawed puff pastry flat on the floured paper and lightly cover with sifted flour
• Cover with a second sheet of parchment paper
• With a rolling pin, roll the pastry until just under 1/8 inch thick, keeping the dough as square in shape as possible
• Place the paper covered dough on a baking sheet and refrigerate for 10 to 15 minutes, until cold
• Preheat the oven to 400 degrees
• Return the pastry dough to the surface and, using a pizza cutter, cut the dough into 5 x 5 inch squares
• Spray your baking sheet with non-stick cooking spray
• In a small bowl, mix the egg with the water
• With a brush, paint the edges of one pastry square (only paint about 1/4 inch border)
• Spoon a dollop (about 1/8 cup) of cherry filling directly into the center of the dough
• Fold dough into a triangle, keeping the cherries from leaking out the sides, and crimp the edges with a fork
• Cut 3 1/2 inch slits into the top of the pocket and place it on the baking sheet
• Repeat until all squares are completed and bake at 400 degrees for 20 minutes
• Without removing the puffs from the oven, turn the heat down to 350 degrees and bake for an additional 15 to 20 minutes, until brown on top and edges
• Cool on a cooling rack and store in an airtight container, not in the refrigerator!