Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. In a medium saucepan, combine the pitted cherries, ¼ cup granulated sugar, cornstarch, lemon juice, cinnamon, and salt. If using fresh cherries, you might need to add a tablespoon or two of water to get the mixture started.1 ½ cups fresh or frozen pitted cherries (if using frozen, do not thaw), 1 tablespoon granulated sugar, plus 1 tablespoon for dusting, 1 tablespoon cornstarch, 1 teaspoon lemon juice, 1 teaspoon ground cinnamon, 1 pinch salt, 1 tablespoon water
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Cook for about 5-7 minutes, or until the cherries have softened and the sauce has thickened to a glossy consistency. If using frozen cherries, this might take a few minutes longer. Remove from heat and let the cherry filling cool completely. This step is crucial to prevent the puff pastry from becoming soggy.
- Unroll the thawed puff pastry sheets onto a lightly floured surface. If the sheets are very thin, you can gently roll them out a little further. Using a sharp knife or a pizza cutter, cut each puff pastry sheet into two equal rectangles. You should end up with 24 rectangles in total.12 sheets puff pastry, thawed according to package directions
- For each pastry rectangle, place about 1-2 tablespoons of the cooled cherry filling onto one half of the rectangle, leaving a small border around the edges. Be careful not to overfill, as this can cause the pastry to burst during baking.
- Lightly brush the edges of the pastry rectangle with the beaten egg wash. This will help seal the edges and create a golden crust. Fold the unfilled half of the pastry over the filling to create a rectangular parcel. Press the edges firmly with your fingers or the tines of a fork to seal them securely, creating a neat little pocket.1 large egg, lightly beaten (for egg wash)
- Place the assembled Cherry Love Letters onto the prepared baking sheets, leaving a little space between each one. Using a sharp knife, cut a small slit or two in the top of each parcel to allow steam to escape during baking. This prevents the pastry from puffing up too much and cracking. Brush the tops of all the Cherry Love Letters with the remaining egg wash.1 large egg, lightly beaten (for egg wash)
- Sprinkle the tops of the egg-washed pastries with the remaining 1 tablespoon of granulated sugar. This will give them a lovely, slightly caramelized crunch. Bake in the preheated oven for 18-22 minutes, or until the puff pastry is puffed, golden brown, and crisp.12 sheets puff pastry, thawed according to package directions, 1 tablespoon granulated sugar, plus 1 tablespoon for dusting
- Once baked, remove the Cherry Love Letters from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, or serve them warm. Dust with powdered sugar, if desired, and serve with a scoop of vanilla ice cream or a dollop of whipped cream.Powdered sugar for dusting, vanilla ice cream or whipped cream for serving
Notes
Leftover Cherry Love Letters can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. If you find the pastry has lost some of its crispness, you can reheat them in a 350°F (175°C) oven for 5-7 minutes until warmed through and re-crisped. To freeze, allow the baked Cherry Love Letters to cool completely. Place them on a baking sheet in a single layer until frozen, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Reheat from frozen by placing them directly in a 375°F (190°C) oven for 15-20 minutes, or until heated through and golden.