Dutch cherry slices

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Defrost the puff pastry. Place the sheets on top of each other and roll out into a rectangle (30 by 40 centimetres). Place on a cold rinsed baking tray and prick several times with a fork.

2. 2

   Let it rest for about 15 minutes. Bake in the preheated oven (electric oven: 200°C/ gas: level 3) for 15 minutes and let cool down. Halve the plate. Cut one half into eight equally sized pieces.

3. 3

   Drain the cherries, collect the juice and fill up to 1/4 liter with water. Boil up the juice, except for two tablespoons for the icing, 25 grams of sugar and cinnamon stick. Stir cornflour and two tablespoons of water until smooth.

4. 4

   Add to the juice and bring to the boil again. Remove the cinnamon stick and add the cherries. Let the compote cool down a little, spread it on the pastry sheet and let it cool down completely. Mix icing sugar and remaining cherry juice to a thick glaze and fill into a small bag.

5. 5

   Cut off a small corner of the bag and squirt a grid pattern of icing onto the puff pastry pieces and leave to dry. Also divide the dough plate with compote into eight pieces. Whip cream, remaining sugar and vanilla sugar until stiff.

6. 6

   Pour into a piping bag with a star-shaped spout and spray in a wavy pattern onto the individual compote pieces. Place the lid on top, arrange the pieces on a plate and serve. Makes eight pieces.