Sweet & Sour Cherry Pastries
Servings
16
Servings
16
Ingredients
Sour Cherry Filling
Pastry
Instructions
Sour Cherry Filling
  1. In a saucepan, whisk together sugar, cornstarch & salt. Add juice (water) & stir to thoroughly combine. Bring to a boil over medium-high heat, stirring frequently. Simmer until thickened, about 2 minutes; immediately remove from heat. Gradually fold in cherries; cool to room temperature, stirring occasionally.
Assembly & Baking
  1. Preheat oven to 400 F. Line two large baking sheets with baking paper. Roll the thawed puff pastry out on a surface lightly dusted with icing sugar or flour into a large square.
  2. Cut into 2 1/2-inch squares, using a sharp knife or a pizza cutter; cut about 1-inch into each corner. Drop a tablespoon of the sour cherry filling in the center of each puff pastry square.
  3. Brush the pastry with beaten egg then fold one corner into the center, allowing for a slight overlap. Repeat with the other corners to make a windmill shape. Slightly pinch corners together if needed.
  4. Sprinkle with coarse sanding sugar and bake until they are golden and firm (about 12-15 minutes) where they have puffed up on the sides. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Recipe Notes
  • Cut pastry squares as big or small as you wish.