Recipe
Cherry Puff Pastry Pockets Recipe
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444garnet / All my dishes 1 year, 3 months ago
This is a great way to enjoy seasonal cherries. I like to use Ranier Washington cherries for a sweeter, colorful spin. This isn't anything fancy, but it's relatively easy and very tasty!
Prep:30m Cook:40m Servings:8
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 444garnet |
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Fans
Ingredients
- 1 lb. fresh cherries, pitted
- 1/2 cup sugar
- 1/4 tsp vanilla extract
- 2 tbsp cornstarch
- 1 tbsp butter
- 1 sheet frozen puff pastry, thawed
- 1 egg (for egg wash)
- 1 tbsp water
- parchment paper
Directions
- 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!
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bvannetter1955 1 year, 3 months ago said:
Wonderful post! Cherry season starts in June out this way!