We’re back with a quick and simple recipe. This isn’t a health food but it will definitely be a fun one to make on special occasions. The reason that I chose to do a cherry puff pastry is because I’m highly intolerant to raw cherries, so this is one of the ways I can still enjoy them.
I’ve decided to bring something sweet to the table as I’m getting ready to discuss more serious topics in future posts. I’m inviting everyone to join by trying these recipes and reading the posts in between.
Back to the cherry pockets! There are several alterations you can make when making this recipe. For example you can use both fresh and frozen cherries. I choose to go for frozen pitted cherries because handling them can cause a reaction and it’s more convenient this way. You can also swap the water for orange juice for some added flavour. Maybe add some roasted nuts like hazelnuts when filling the puff pastry for a crunchy bite. The options are limitless!
And if you’re not into sweet foods but want something a bit more savoury, I’ve got you covered with these savoury puff pastry bites. Find them by clicking this link.
If you’re able to find lemon thyme and pistachios I highly recommend adding those. They are of course optional, but add another depth of flavour and texture.
Now all that’s left to do is to try the recipe and let me know how it turned out! Feel free to share your image on social media and be sure to tag me @theindigokitchen or leave a message.