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1½ tablespoons custard powder
1½ tablespoons lukewarm water
500g cherries, pitted
1 lemon, juice only
100g caster sugar + extra
1 teaspoon vanilla extract
2 rolls puff pastry
1 free-range organic egg
optional: whipped cream
In cherry season we want to eat cherries, they are only around for a short time! Today we baked cherry pouches, using a recipe from the fun information book about the Waldorfschool: Het hele jaar feesten (The whole year parties) and the pouches are very tasty. We baked the turnovers big and small, so that there are no left-overs from our little monsters. ;)) Serve the pastry with or without whipped cream.
How to make Cherry Pouches
The preparation:
Wash and pit the cherries.
Squeeze the lemon.
Put custard and water in a bowl.
Stir it until smooth.
Add the lemon juice.
Also add the 100g caster sugar.
Let the cherries simmer softly, for 4-6 minutes.
Then add the custard.
Bring it to the boil while stirring.
Remove the pan from the heat.
Stir in the vanilla extract.
Set the cherry mixture aside to cool to room temperature
Cut the puff pastry into squares.
Beat the egg.
Brush beaten egg on the sides.
Press the halves together.
Place a sheet of baking paper on the baking tray and place the cherry pouches on top
Press the edges closed using a fork.
Brush with egg and dust with sugar.
Place the cherry pouches in the fridge for 30 minutes .
Preheat the oven to 200°C
Make cuts in the top of the pastry.
Bake in the middle of the oven for 15-20 minutes.
Allow the pastry to cool on a wire rack.
Beat the cream with 2 tablespoons of sugar, if using any.
Delicious!
Happy Summer!