Delight in these Vanilla Cherry Puff Pastry Pockets, where the flaky layers of pastry meet the creamy sweetness of vanilla pudding and the tart burst of fresh cherries.
Ingredients:
- 1 sheet of fresh puff pastry (approximately 240g)
- 1 1/2 cups fresh cherries, pitted and quartered
- 1 package vanilla pudding powder (for 500ml of milk)
- 2 tablespoons granulated sugar
- 2 cups milk
- 1 egg yolk, beaten with a splash of milk for glaze
- Powdered sugar for dusting
Instructions:
- Preheat your oven to 180°C (350°F) with the fan setting on.
- Begin with the pudding: Mix the pudding powder with sugar and a bit of milk until smooth. Boil the rest of the milk, then whisk in the pudding mix. Cook until it thickens, then set aside to cool.
- Roll out the puff pastry on a floured surface and cut into six squares.
- Spoon a dollop of cooled pudding and a portion of cherries onto one side of each square.
- Fold the pastry over the filling, pressing the edges to seal. Crimp with a fork for extra security and a decorative edge.
- Brush each pocket with the egg yolk and milk mixture for a golden finish.
- Place the pockets on a baking tray lined with parchment and bake for about 20 minutes or until puffed and golden.
- Let the pastries cool slightly, then sprinkle with powdered sugar for a sweet, polished look.
Serve these Vanilla Cherry Puff Pastry Pockets warm for a cozy dessert or at room temperature for a delightful sweet snack. Enjoy the lovely contrast of textures and flavors in each bite! 🍒🥧
