Cherry Pockets

Ingredients for 6 servings:

• 1 small jar of sour cherries, approx. 370ml
• 4 tbsp sugar, brown
• 270 g puff pastry, fresh
• ½ tsp orange peel, grated
• 1 tbsp pudding powder (vanilla pudding powder)
• 1 tbsp milk
• 1 m.-sized egg(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Cherry puff pastry parcels

Drain the cherries and mix the juice with 2 tablespoons of brown sugar and 1 tablespoon of vanilla pudding powder. Bring to a boil while stirring. Remove the pan from the heat. Stir in the cherries and orange zest. Let cool. Line a baking sheet with baking paper. Preheat the oven (200°C top/bottom heat). Unroll the puff pastry and cut into 6 rectangles (approx. 12x14cm). Beat the egg with the milk. Brush the dough with the milk and place a little cherry filling on each rectangle. Fold the long sides over the filling so that the pastry overlaps by approx. 1cm. Press the narrow sides down with a fork. Place the pockets on the baking sheet. Brush with the remaining egg wash and sprinkle with 2 tablespoons of brown sugar. Score the pockets with a knife. Bake in the oven on the middle rack for approx. 25 minutes. Best served lukewarm.