Cherry Pastry Puffs

Prep Time: 15 mins | Cook Time: 17 mins | Course: Breakfast | Yield: 8

Cherry puff pastry squares made with puff pastry are a quick pastry fix.

4 cups pitted cherries, frozen is fine

1 cup sugar

2 Tbsp cornstarch

1 cinnamon stick

1 lemon, zested and juiced

1 sheet puff pastry

1 egg

1 Tbsp water

2 Tbsp raw sugar

Preheat oven to 400*. Cook cherries over medium heat with sugar, cornstarch, cinnamon stick, lemon zest and juice in a medium saucepan until it thickens and is bubbly, about 5 minutes. Roll the sheet of puff pastry on a lightly floured rolling surface. Cut into 8 squares. Lightly score each square without completely cutting all the way through ½ inch from the edges. This will help the edges to raise up and hold your cherry filling. Place pastry onto a baking sheet lined with parchment or a silpat. Mix the egg with water with a fork. Brush the edges with the egg wash and sprinkle with coarse or raw sugar crystals. Scoop a couple tablespoons of cherry filling into the middle of each pastry square. Bake for 10-12 minutes.