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Cuisine Magazine Recipes

Chocolate cherry puffs

Posted on : 26-08-2016

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Ingredients

1 sheet Pampas Puff Pastry, thawed
100g frozen cherries, thawed (or can of cherries, drained)
1 tablespoon pure icing sugar, sifted, plus extra to serve
1 x 52g bar Chocolate Coated Cherry Bar
1 egg, beaten
2 tablespoons flaked almonds
Thick cream, to serve

Method

Step 1

Preheat oven to 200C. Line an oven tray with non-stick baking paper. Combine cherries and icing sugar in a bowl and set aside.

Step 2

Use an 8 cm fluted round cutter to cut 8 circles from the pastry sheet. Place 4 circles on prepared tray.

Step 3

Cut chocolate coated cherry bar into 4 pieces. Place one piece in the centre of each of the 4 pastry circles on the tray and lightly brush around edges of pastry with egg. Place reserved pastry rounds on top, then press pastry edges together to form a seal.

Step 4

Brush with egg and top with flaked almonds. Bake 15 minutes or until puffed and golden brown. Allow to stand 5 minutes before dusting with icing sugar. Serve with marinated cherries and cream.

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