Cherry turnovers – simple and delicious

Ingredients for 4 servings:

• 500 g sour cherries
• 3 tbsp sugar
• 1 pinch of cinnamon
• 2 tbsp cornstarch, mixed with a little water
• 1 pack of puff pastry, from the refrigerated section
• Powdered sugar, amount to taste
• 100 g marzipan (optional)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with puff pastry

Drain the sour cherries in a sieve. Bring 250 ml of the reserved juice to a boil with the sugar and a pinch of cinnamon. Mix the cornstarch with a little cold water (about 5-6 tablespoons) and slowly pour it into the cherry juice. Be sure to stir! Add the cherries and stir gently so they don’t get crushed. Bring back to a boil briefly, remove from the heat, and let cool. If desired, you can also add a little marzipan. Cut the puff pastry into square pieces. Place the cherry filling on each square (about 5 cherries should be enough per piece). Now fold the corners together to seal all the openings. Bake the puff pastry parcels in a preheated oven at 160°C (320°F) for 20 minutes, until lightly browned. Sprinkle with powdered sugar while still warm and be sure to serve while still warm, as this is when they taste best.