Cherry parcels

Ingredients for 6 servings:

• 1 jar sour cherries
• sugar, brown
• 1 pack of puff pastry, fresh
• 1 egg(s)
• 1 tbsp milk
• 1 tbsp, heaped vanilla pudding powder or cornstarch
• powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Drain the cherries and whisk the juice with 4 tablespoons of brown sugar and vanilla pudding powder or cornstarch until smooth. Bring to a boil and, once thickened, mix with the cherries. Allow to cool is very important, otherwise the puff pastry will become soggy too quickly. Roll out the puff pastry on a baking sheet lined with baking paper, beat the egg with the milk and brush lightly onto the pastry. Cut out 6 rectangles and place 2 tablespoons of the cherries in the center of each, taking care not to add too much liquid, otherwise the juice will run away. Now fold the corners towards the center to seal the parcels. Brush with the remaining egg wash and sprinkle with a little brown sugar. Bake in a preheated oven at 180 degrees Celsius for about 25 minutes. Allow to cool slightly and serve lukewarm, dusted with powdered sugar.