cherry-vanilla particles

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Defrost puff pastry sheets next to each other. Roll out puff pastry sheets slightly larger (approx. 12 x 24 cm) and cut each sheet into 2 squares (approx. 12 x 12 cm). Fold the corners towards the middle and press on. Drain the cherries, collecting the juice. Stir cornflour into 4 tablespoons of juice until smooth. Boil up the rest of the juice and 60 g sugar.

2. 2

   Add the starch while stirring, bring to the boil again. Fold in the cherries and set aside. Stir pudding powder in 6-7 tablespoons of milk until smooth. Bring the remaining milk and sugar to the boil. Remove the pot from the heat and stir in the pudding powder. Bring to the boil again while stirring. Spread the pudding over the middle of the puff pastry particles and add 1 tablespoon of stewed cherries to each. Place the pieces on two baking trays lined with baking paper. Mix egg yolk and cream and brush the edges of the pastry with it. Bake the pastry sheet by sheet in a preheated oven (electric cooker: 200 °C/ gas mark 3) for about 15 minutes. Leave to cool on a cake rack.

3. 3

   Bring to the boil again while stirring. Spread the pudding over the middle of the puff pastry particles and add 1 tablespoon of stewed cherries to each. Place the pieces on two baking trays lined with baking paper. Mix egg yolk and cream and brush the edges of the pastry with it. Bake the pastry sheet by sheet in a preheated oven (electric cooker: 200 °C/ gas mark 3) for about 15 minutes. Leave to cool on a cake rack. Serve dusted with icing sugar. Makes 12 pieces

Nutrition Facts

KCAL
260 kcal

CARBS
32 g

FATS
13 g

PROTEINS
4 g