Ingredients

• 1 package puff pastry sheets, frozen, the best is Pepperidge Farm (don’t use filo dough)
• 1 jar sour cherries
• 2 tbsp potato starch
• 1 package vanilla pudding
• 16.9 floz (½ liter) milk
• 1 egg yolk or 2-3 tbsp milk
• 2 tbsp heavy cream
• powdered sugar for the top

Directions

1. Unfold one of the squares of puff pastry dough.
2. Cut down the fold lines to make three strips (use a pizza cutter.) Then cut each strip into thirds. You should have nine squares total.
3. Line a cookie sheet with parchment paper.
4. Place one square of dough on the parchment, the filling will go in the middle.
5. Pull up the corners of the dough and pinch together at the top. It’s ok if the filling is still showing on the sides
6. Repeat for the remaining squares.
7. Repeat the process for the second sheet of puff pastry.
8. Drain cherries but keep the juice.
9. Mix starch well with 4 tbsp of the juice.
10. Mix remaining juice with sugar in a pan, add starch and bring it to a while while stirring. Add cherries, then set aside.
11. Mix pudding powder with 6 tbsp milk; bring remaining milk and sugar to a boil, add pudding powder and bring it again to a boil.
12. On the middle of each pastry place pudding and on top add 1 tbsp of cherries.
13. Mix egg yolk with heavy cream and brush it on the dough.
14. Bake in pre-heated oven for 15-20 minutes on  375 F.
15. Let them cool off then dust them with powdered sugar.
16. Serve them with whipped cream or vanilla ice cream or enjoy them just as they are.