Frozen Butter Puff Pastry if very handy to stock in the freezer. I often make pies and snacks using Puff Pastry. Today I wrapped Cherry filling and baked in the oven. As Cherries are not in season now and I couldn’t find Frozen Cherries either, I used 1 can of Pitted Cherries. It was super easy to prepare and the result was impressive.
Makes
6 to 8 Pieces
Ingredients
1 can (400g) Pitted Cherries
1/3 cup Syrup from the can of Cherries
2 tablespoons Sugar
1 small pinch Salt
1 tablespoon Corn Starch
1 & 1/2 sheets Frozen Butter Puff Pastry
*Note: Depending on the amount of the filling to use for each piece, you can make 8 pieces. In that case, you would need 2 sheets of Puff Pastry.
Flour to dust the work surface
Milk & Sugar *optional, read ‘Method 8’
Method
- Drain the can of Cherries and save the syrup.
- Place 1/3 cup of the saved Syrup, Sugar, Salt and Corn Starch in a small saucepan, mix well, and bring to the boil, stirring constantly, over medium low heat. When thickened, add the drained Cherries, and stir to combine. Set aside and cool completely.
- *Note: If you want to use Fresh Cherries OR Frozen Pitter Cherries, see ‘Cherry Crumble Pie’ recipe.
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Dust a flat work surface such as a cutting board with Flour, place a sheet of Butter Puff Pastry, and cut into 4 squares. Place some completely cooled Cherries on each Puff Pastry square.
- Fold in half to wrap the filling and secure the edges using a fork pressing down to stick them together. Make some cuts on top.
- Cut remaining 1/2 sheet of Puff Pastry into 2 squares, and repeat the process.
- To make the outside of the pies extra crunchy, brush them with a very small amount of Milk and sprinkle with Sugar, about 1/4 to 1/2 teaspoonful each. But this is optional.
- Bake for 25 minutes or until golden brown.
Leave a Reply