Cherry and Currant Pastries

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  • 4
  • Easy
  • 20 mins
  • 20 mins
  • 15 mins
  • Budget Friendly

Ingredients

  • 8 oz puff pastry
  • An egg for gilding
  • 10 oz cherry burlat
  • 7 oz currants
  • 1/4 c sugar
  • Mint leaves

Preparation

Step 1

Wash, dry, stalk currants, soak in sugar.

Step 2

Roll out the puff pastry to a height of 3.5 cm, cut with a fluted pastry cutter n10.

Step 3

Brown circles with the egg, put them on a baking sheet, bake in hot oven 400 degrees, remove from the oven, put on hold.

Step 4

Wash cherries, stem, and pit.

Step 5

Cut the puff pastry for a base and a lid, place the halved pastry on each plate and garnish with currants, cherries, then cover with the other pastry half, and decorate with mint.

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