for 6 pieces

Vanilla crème filling

½ dl	full-cream milk
1 dl	full cream
1	vanilla pod, cut open lengthwise
2 tbsp	Maizena cornflour
1	egg
2 tbsp	sugar

Shape

1	puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
400 g	cherry pitted, produces approx. 320 g of pitted cherries
a little	icing sugar

How it's done

Vanilla crème filling

Using a whisk, combine all the ingredients up to including the sugar in a pan and bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat and stir for about another 2 mins. Pour the crème through a sieve into a bowl, leave to cool.

Shape

Halve the pastry lengthwise and cut each half crosswise into thirds. Fold in the corners of the pastry pieces a little and place on a oven tray lined with baking paper. Spread the crème onto the middle part of each pastry piece and arrange the cherries on top.

Bake

for approx. 30 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then dust with icing sugar.

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