Ingredients
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1 pkg. (17 1/4 oz.) Pepperidge Farm puff pastry
1 egg, beaten with 1 tsp. water
1 c. cherry preserves
Preparation
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Thaw puff pastry sheets 20 minutes.
Unfold and roll 1 sheet on a lightly floured surface to a 9 x 14-inch rectangle.
Trim edges.
Put on a large baking sheet and prick at 1-inch intervals. Spread preserves over pastry leaving a 3/4-inch border all around.
Turn pastry border over edges of filling, sealing corners with egg-water mixture.
Brush pastry with more egg mixture. Roll second pastry sheet to make a rectangle slightly larger than the filled pastry sheet and trim.
Fold in half lengthwise and slash through folded edge to make cuts about 2 1/2-inches long and 1/4-inches apart.
Open pastry and place on top of cherry filling. Press edges with the tines of a fork to seal and brush top pastry with egg-water mixture.
Chill 20 to 30 minutes.
Bake in a preheated 450\u00b0 oven for 10 minutes; reduce oven temperature to 400\u00b0 and bake 15 to 20 minutes longer until browned.
Transfer to wire rack and cool.
Serves 10.
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