John Myers
Ingredients for 2 servings:
- 100 g sugar
- 200 g butter or margarine
- 300 g flour
- 1 pinch of salt
- 1 jar morello cherries (sweetened)
- e.g. milk
- e.g. powdered sugar
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
Shortcrust pastry parcels with cherry filling
First, make a shortcrust pastry with sugar, butter (or margarine), flour, and a pinch of salt and let it rest for about 30 to 60 minutes. Drain the morello cherries and preheat the oven to about 175°C. After the resting time, divide the dough into four equal pieces and roll each piece out, not too thinly, into a circle (about 10 to 12 cm in diameter). Cover one half of the rolled-out pastry with the drained morello cherries, fold over, and lightly press the edges together. If you like, you can brush the tops with milk before baking. Bake the shortcrust pastry parcels on the middle rack for about 20 minutes (or until they are nicely golden brown). Sprinkle with powdered sugar before serving.
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