300 grams fresh cherries, halved and pitted
3 tablespoons caster sugar
2 tablespoons cornflour
¼ teaspoon ground cinnamon
finely grated zest 1 lemon
½ cup cream cheese at room temperature
1 teaspoon vanilla paste or extract
1 tablespoon icing sugar
2 sheets pre-rolled butter puff pastry
1 egg, beaten
raw sugar for sprinkling
Preheat the oven to 180°C.
Place the pitted cherries on kitchen towels to absorb any juices.
Toss the caster sugar, cornflour, cinnamon and lemon zest together in a bowl then add the cherries and turn to coat well.
Stir the cream cheese, vanilla and icing sugar together in a bowl until smooth.
Cut each sheet of pastry into 4 even squares and spread with the cream cheese, leaving a 1cm border. Place a spoonful of cherries on top.
Brush the edges with egg then fold in half and press with a fork to seal.
Place on a lined baking tray and brush the pastry with the beaten egg then sprinkle with raw sugar.
Bake for about 20 minutes until the pastry is golden and puffed.
To serve: Dust with icing sugar and serve warm with cream or yoghurt. Makes 8