Cherry bags Recipe is are ideal for freezing. For the purpose, freeze the dough blank is filled. On the day of Use the cherry bags can thaw and, as in Recipe Bake described.

Recipe for 10

Ingredients:

1 baking sheet

Puff pastry

1 puff

For Filling:

1 jar cherries

(720 ml)

35 g cornstarch

50 g granulated sugar

1 pinch cinnamon

1 dash lemon juice

Also Added

Flour for editing

1 egg for brushing

2 tablespoons apricot jam

Powdered sugar for dusting

Method:

1. The puff pastry in the baking school described in detail prepare. For this recipe, the total amount of puff pastry required.

2. The cherries Drain the juice it and Measure 200 grams. The cornflour with a little cherry juice until smooth. The rest of the cherry juice with the sugar in a small Pot boil.

3. The starches approach with a whisk Stir and bring to a boil while stirring until the casting is clear. The Remove from heat, stir in the cherries with a spatula and season with cinnamon and lemon juice.

4. The puff pastry on a lightly floured surface, rectangular (24 × 60 cm) roll out and divided into squares of 12 cm × 12th 1 tablespoon cherry filling spread over each rectangle. The remaining Cherry filling in bowls filled and set aside. The Teigkanten Brush with water.

5. The two bottom corners access and fold in the middle like an envelope. The pages. press The upper corners access, (Letter Close) Collapse and press together at the ends. The cherry bags with the Seam down on a basket with baking paper on a tray and brush with half the beaten ice. 20 minutes cold put to rest

6. Preheat the oven to 180 ° F. Top and bottom heat. Before baking, the cherry bags with the remaining egg coat and about 45 minutes until golden brown.

7. After baking, cool on wire rack. Apricot jam in a small saucepan, bags abglänzen with jam and lightly dust with icing sugar. The remaining cherry filling for desserts such as waffles can be used.