Puff with cherry

Puff with cherry

Puff with cherry1








Puff pastry without yeast — 500 g
Cherry — 300 g
Sugar — 5 tablespoons. l.
Starch — 1 tbsp. l.


1. Cherry Wash, drain off the water and remove the bones from the berries. Absorb cherry sugar and leave for 20 minutes to dissolve the sugar part and separated from the cherry juice. Add starch, stir and put on a slow fire. Cook cherry with starch, stirring constantly and without boiling, until the mixture thickens and will not resemble a very thick jelly. Tip: if the cherry is not very juicy, you can add a little water if the liquid is not enough.
2. Remove the cherry pudding from heat and cool. Puff pastry to defrost, closing slightly damp towel or plastic bag to avoid zavetrilos. Roll dough into a layer about 5 mm thick and cut into 6 equal size squares.
3. Each square is divided into two halves diagonally. On one half to make accurate cuts with a knife, before reaching the edge of the center square and about 8 mm.
4. Put on the free side of each square about 1 tablespoon of filling a spoon.
5. The edges of the dough to grease with water (better to stick together the dough), cover with stuffing notched side of the test and a good pinch puff region. Share puff drizzled with water on a baking sheet. Put in a preheated 210 ° C oven and bake the puffs for about 20 minutes.

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