John Myers
Tipsy Cherry Pockets
The perfect tipsy cherry pockets recipe with a picture and simple step-by-step instructions.
molding
- 1 Glass Morello cherries
- 40 g Sugar
- 2 tbsp Water
- 1 tbsp Strength
- 1 shot Kirsch
- 1 pinch Cinnamon
- 150 g Powdered sugar
- 2 tbsp Cherry juice
- First strain the morello cherries over a sieve, collect the juice and allow to drain well.
- Mix the 2 tablespoons of water with the sugar in a saucepan and cook to a light caramel. Then deglaze with half of the collected cherry juice and simmer until the caramel has dissolved well. Mix the starch with a little cherry juice and stir into the cherry caramel and simmer for about 1 minute, remove from the stove, fold in the cherries and immediately pour into another bowl, season with kirsch and cinnamon and let cool down well.
- Now roll out the puff pastry and preheat the oven to 220 degrees. Cut each puff pastry roll into 8 squares. Now place a tablespoon of the tipsy cherries on each square, brush the edges with water and fold over and press the edges together with a fork.
- Place the cherry pods on a baking sheet lined with baking paper and bake on the middle rack for 15-20 minutes and then let cool down well.
- Mix the icing sugar and some cherry juice into a glaze and brush the pockets with it.
Facebook Comments