Simple, vegan cherry pockets made with puff pastry and homemade cherry filling. Few ingredients, simple preparation and topped with fine powdered sugar. Quick to make for your vegan coffee party.
Preheat the oven to 180 degrees Celsius (or 200 degrees Celsius top/bottom heat) and line a baking tray with a baking mat or baking paper. Note: You do not necessarily need the baking paper if you use the integrated paper of the flaky pastry.
Remove puff pastry from refrigerator 10 minutes before processing, unwrap and roll out. Set aside.
1 Piece finished puff pastry
Place small saucepan on stove, place strainer on top and drain cherries so that cherry juice runs into saucepan.
360 g jar sour cherries
Whisk cornstarch, sugar, and (optional) cinnamon into cold juice. Then bring to a boil while stirring. As soon as the liquid thickens, remove from heat and fold in the cherries. Transfer to a bowl and place in the refrigerator.
24 g Cornstarch, 36 g Raw cane sugar, ½ tbspn Cinnamon
Meanwhile, cut the puff pastry into 4 equal sections starting from the long side (see video).
Cut about 4 parallel slits at one end (takes about 1/3 of the area).
Remove cherry filling from refrigerator and check to see if it has cooled slightly. If it is too hot, please wait a little longer, otherwise the puff pastry may melt.
Place cherry filling on top of puff pastry sections, leaving enough room around the edges.
Fold in top half of dough with slits and press down edges with a fork to seal. TIP: Moisten the fork with a little water to make it easier.
Optionally spread with vegetable cream and sprinkle with flaked almonds.
Vegetable cream, Flaked almonds
Put in the oven and bake for 20 minutes.
Dust with powdered sugar while still hot and enjoy!
Icing sugar to taste
Store at room temperature or in the refrigerator for up to 2 more days. Best fresh.