Puff pastry parcels with cherry and marzipan filling

Ingredients for 1 servings:

• 1 jar morello cherries
• 1 packet of vanilla pudding powder
• 50 g sugar
• 2 packs of puff pastry from the refrigerated section, 275 g each
• 200 g marzipan paste
• 1 egg(s)
• 1 tbsp milk
• some powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

for 12 pieces

First, cook the cherry filling. Drain the morello cherries and collect the juice. In a saucepan, combine the juice with the sugar and custard powder until no lumps remain. Heat over medium heat and bring to a boil briefly, stirring constantly. Remove the thickened cherry juice from the heat and stir in the cherries. Place a piece of plastic wrap directly on the surface to prevent a skin from forming and let the cherry filling cool for about 30 minutes. Preheat the oven to 180 degrees (top/bottom heat). Meanwhile, unwrap the two sheets of puff pastry, unroll them, cut them in half lengthwise, and then cut each half into 6 pieces. Halve the marzipan and roll each piece out into a sheet. Cut each marzipan sheet into 6 pieces, each measuring 4 x 10 cm. Place the marzipan pieces on half of the puff pastry pieces. Use a small cookie cutter to make air holes or cut a few straight lines into the other pieces of puff pastry (those without marzipan), taking care not to get too close to the edge. Whisk the egg with the milk and spread it around the marzipan sheets on the puff pastry. Now place a little of the cherry filling in the center of the marzipan sheets. Place the tops of the puff pastry parcels on top of the bottoms and pull them apart slightly so that they completely cover the filling and the edges are sealed. Then press the edges together with the tines of a fork. Place the puff pastry parcels on two baking sheets lined with baking paper and brush the surfaces with the egg mixture. Bake the parcels one after the other in the preheated oven for about 20 minutes, until golden brown and can be easily lifted from the baking sheet. Allow to cool slightly and dust with powdered sugar before serving.