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Don’t tell your family how easy this was to make!
Ingredients
1 Pkg (2 sheets 500g / 1 lb) frozen puff pastry, thawed
1 egg beaten with 2 tablespoons water
2 cans (398 mL) pie cherries, drained
½ cup (125 mL) bread crumbs
¼ cup (60 mL) sugar for sprinkling
Method:
Preheat oven to 400ºF (200ºC)
Line a baking sheet with parchment paper
Drain the syrup from the canned cherries and sprinkle bread crumbs over top. Mix to combine and set aside while you prep the dough.
If needed roll out the puff pastry on a lightly floured surface to 2 10×10″ squares.
Cut a 1″ wide strip from each side of the first puff pastry sheet. Place the centre square on the prepped baking sheet. Apply the egg wash around the edges of this base. Place the 1″ strips on top of the egg washed edge of the base. These will be the pastry walls, egg wash the top of the strips.
Cut the second sheet of puff pastry in the same manner and stack the 1″ strips on top of the last set. Fold the remaining square in half and cut vents for steam along the fold.
Spoon cherry mixture onto pastry base inside the wall made by the strips. Mound it carefully and use all of the cherry – the pastry will puff up. Apply egg wash on walls and place vented top piece on top. Brush with egg wash and sprinkle with sugar.
Bake for 30 minutes, then reduce temperature to 350ºF and bake another 30 minutes.
Check out our Puff Pastry Playlist for more great recipes like this:
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Making Hong Kong Egg Tarts: http://youtu.be/gUdoYeG9kUA?list=UUsU15yvILBmnHPeAf4SFVaQ
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