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Cherry pastries
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 345
  • Fat about 19g
  • Carbohydrates about 37g
  • Protein about 5g
This is needed
This is needed for 6 piece
Vanilla crème filling
  • 0.5 dl full-cream milk
  • 1 dl full cream
  • 1 vanilla pod, cut open lengthwise
  • 2 tbsp cornflour
  • 2 tbsp sugar
  • 1 eggs
Shape
  • 400 g cherries pitted, produces approx. 320 g of pitted cherries
  • 1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
  • a little icing sugar
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And that's how it's done
And that's how it's done
Vanilla crème filling
Using a whisk, combine all the ingredients up to including the sugar in a pan and bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat and stir for about another 2 mins. Pour the crème through a sieve into a bowl, leave to cool.
Shape
Halve the pastry lengthwise and cut each half crosswise into thirds. Fold in the corners of the pastry pieces a little and place on a oven tray lined with baking paper. Spread the crème onto the middle part of each pastry piece and arrange the cherries on top.
Bake
for approx. 30 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then dust with icing sugar.