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.
Love, Jason
Cherry Pockets
Ingredients
Filling
- 250 grams (frozen) cherries Pitted
- 80 grams cane or coconut sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup water about 250 ml
- 2 tbsp cornstarch
Assembly
- 1 pack puff pastry
- 5 sprigs lemon thyme optional
- 2 tbsp Pistacios chopped (optional)
- 1 tbsp vegan butter/margerine melted
- 1/2 tsp turmeric
Instructions
Cherry Filling
- Start by adding the pitted cherries, sugar and water to a sauce pan. Bring it so simmer over a medium to low heat. Let it simmer and stir until the cherries are starting to break up a bit (takes about 3 to 5 minutes).
- Add the two tablespoons of cornstarch to a small bowl with the vanilla & almond extract and just enough water to dissolve the cornstarch. Mix it well and add it to the sauce pan with the cherries.
- Turn the heat to low and keep stirring the cherry filling until it becomes thick (about 5 minutes). Turn of the heat and let it cool to thicken up.
Assembling
- Preheat your oven to 175 degrees. Roll out the puff pastry and cut it in 8 to 10 rectangular pieces like pictured. To every piece you add a dollop of cherry filling to one side of the rectangle. After this you flip the dough over to close it with a fork. Your pockets don't have to be perfect.
- Before placing them in the oven mix the melted vegan butter or margarine with the turmeric and brush it on top of the closed pastries. Optionally top add some chopped pistachios.
- Bake for about 25 to 30 minutes (depending on the oven) or until the pastry turns golden brown. Optionally add some fresh lemon thyme before serving. If you're feeling really indulgent serve with some condensed coconut milk or vegan whipped cream. Enjoy
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