Dutch cherry slices

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Place puff pastry slices on top of each other and allow to defrost at room temperature. Roll out into 2 rectangles (each approx. 14 x 32 cm) on a floured work surface and leave to rest for approx. 10 minutes.

2. 2

   Drain the cherries. Collect the juice and bring to the boil with 40 g sugar. Stir cornflour and 2 tablespoons of lemon juice until smooth, stir into the cherry juice and bring to the boil again. Add the cherries, except for 8 pieces for decoration, to the juice.

3. 3

   Place puff pastry sheets on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 20-25 minutes. Heat up cherry jam, pass through a sieve and spread on a pastry sheet.

4. 4

   Mix the remaining lemon juice and icing sugar to a glaze and spread it on the cherry jam. Spread the second pastry sheet with cherry compote. Put both plates in a cool place. Soak the gelatine.

5. 5

   Whip cream and remaining sugar until stiff. Squeeze out the gelatine, dissolve and mix with the cream. Spread 2/3 of the cream on the cherries and cut this pastry sheet into 8 triangles (14 cm long, 7 cm wide).

6. 6

   Pour the rest of the cream into a piping bag with a star-shaped spout, squirt as curls onto the triangles and allow to set in the fridge. Place the remaining cherries on the cream curls. Cut the puff pastry rectangle with the red icing also into 8 triangles and place one triangle on each piece.

7. 7

   Serve decorated with lemon balm leaves.

Nutrition Facts

KCAL
530 kcal

CARBS
58 g

FATS
30 g

PROTEINS
4 g