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Cherry-almond puff pastry with a shot

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Ingredients for 1 servings:

  • 1 jar sour cherries
  • 100 g almonds
  • 2 tbsp vanilla sugar
  • 1 tsp cornstarch
  • 1 shot of cherry brandy, Black Forest
  • 2 packs of puff pastry from the refrigerated section

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Place the cherries and their juice in a saucepan. Add the vanilla sugar and cornstarch and bring to a boil until the juice thickens slightly. It shouldn’t be too thick, more like red fruit compote. Stir in a generous splash of kirsch and the ground almonds. Let the mixture cool slightly. Roll out the puff pastry and cut into pieces. The shape and size are a matter of taste. Add the filling and shape the puff pastry pieces into corners, squares, or croissants. Bake on a baking sheet lined with baking paper in a preheated oven at 200°C for approximately 15-20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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