Cherry Croissants

Name: Cherry Croissants
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 6 square slices (à 45 g) frozen puff pastry; 1 glass (370 g) Sour cherries; 20 g Cornstarch; 1 knife tip ground cinnamon; 7-10 Tbsp a few squirts of sweetener; 7-10 Tbsp a few drops of butter vanilla aroma; 3 g Diabetic sweetness; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

6 square slices (à 45 g) frozen puff pastry
1 glass (370 g) Sour cherries
20 g Cornstarch
1 knife tip ground cinnamon
7-10 Tbsp a few squirts of sweetener
7-10 Tbsp a few drops of butter vanilla aroma
3 g Diabetic sweetness
baking paper

Directions

1
Defrost puff pastry side by side
2
Drain the cherries while collecting the juice. Measure out 1/4 l, fill up with water if necessary. Mix starch and 2-3 tbsp. juice until smooth. Boil up the rest of the juice, lemon peel and cinnamon. Stir in the mixed starch and bring to the boil briefly. Fold in the cherries and crush them a little. Season to taste with sweetener and flavour. Let cool down
3
Roll out each slice of puff pastry slightly. Place 3-4 tablespoons of cherries on each slice of pastry. Roll up the puff pastry from one tip to the other and bend into croissants
4
Place the croissants on a baking tray lined with baking paper. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes. Allow to cool and dust with diabetic sweetness