This is an easy recipe and perfect for children to make for Valentine’s Day or Mother’s Day. You can use fresh cherries if you have the patience to cut and de-stone them. I used a combination of tinned and French glacé cherries which worked really well as they didn’t need any extra sugar.
Cherry Puff Pastry Hearts
- 1 x 425g tin of cherries
- 200g French Glacé Cherries
- 2 x 500g packets of all butter ready to roll puff pastry
- 50g unsalted butter
- heart shaped cutters
- 1 beaten egg
- 3-4 tbsp demerera sugar for sprinkling
TO MAKE IT
- Preheat the oven to 180C.
- Melt the butter and set aside.
- To make the filling, drain the tinned cherries and chop into small pieces. You could reserve the juice and add a couple of tablespoons of sugar and heat til sticky to use as a syrup for ice cream.
- Chop the glacé cherries into small pieces and combine with the tinned cherries.
- Roll out the puff pastry to around 5mm thick and then cut out heart shapes*.
- Take one of the hearts and paste a little butter around the edge.
- Place some cherry filling in the centre and then place another pastry heart on top.
- Seal the edges by pressing down gently with your fingers and then the tines of a fork. Tip – Dip the fork in some flour first to prevent sticking.
- Repeat till all the hearts and filling are used up.
- Place the hearts on a baking tray and brush each one with some beaten egg.
- Gently place a few slices on the top to allow the steam to flow out and then sprinkle over some demerera sugar.
- Bake for about 15 minutes until golden brown on top.
* Roll the remaining pastry out into a square, sprinkle with cheese and then cut into batons to make breadsticks