Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes for easier cleanup.
- In a medium bowl, combine the chopped cherries, 2 tablespoons of the granulated sugar, and the cornstarch. Stir gently until the cherries are evenly coated. Add the lemon juice and almond extract (if using) and mix again. The cornstarch will help to thicken the cherry juices as they bake, preventing a soggy bottom.1 cup fresh or frozen (thawed) pitted cherries, 1/4 cup granulated sugar, 1 tablespoon cornstarch, 1 teaspoon lemon juice, 1/2 teaspoon almond extract
- Lightly flour a clean surface. Unfold the thawed puff pastry sheet. If your puff pastry is a large rectangle, you can cut it in half lengthwise to create two smaller rectangles, which makes handling easier, or keep it as one large sheet.1 sheet frozen puff pastry
- For each "bomb," you will need two squares of puff pastry. If you have one large sheet, cut it into roughly equal squares, aiming for about 3 inches by 3 inches. You should get about 8-10 squares depending on the size of your sheet. Take one square of puff pastry and place it on your prepared baking sheet.1 sheet frozen puff pastry
- Spoon about 1-2 tablespoons of the cherry filling into the center of each puff pastry square on the baking sheet. Be sure not to overfill, as this can cause the pastry to burst or leak during baking. Leave a border of about 1/2 inch around the edges for sealing.
- Take a second square of puff pastry and place it directly on top of the filled square. Gently press down around the edges of the filling to seal the two layers of pastry together. You can use your fingers or the tines of a fork to create a decorative and secure seal, much like you would for a mini fruit tart.1 sheet frozen puff pastry
- If you like, you can use a small knife to cut a few small vents in the top of each puff pastry bomb to allow steam to escape during baking. This will help prevent them from puffing up unevenly. Brush the tops of each puff pastry bomb with the beaten egg wash. This will give them a beautiful golden-brown sheen and help the turbinado sugar adhere.1 large egg
- If desired, sprinkle the tops of the egg-washed pastry bombs with turbinado sugar or coarse granulated sugar. This adds a delightful crunch and a touch of sweetness.1 tablespoon turbinado sugar or coarse granulated sugar
- Bake for 18-22 minutes, or until the puff pastry is golden brown, puffed up, and crisp. The filling should be bubbling slightly. Keep an eye on them as oven temperatures can vary.
- Let the Flaky Puff Pastry Cherry Bombs cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can dust them with a little powdered sugar for an extra touch of elegance if you wish.powdered sugar
Notes
Store completely cooled Flaky Puff Pastry Cherry Bombs in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them in an airtight container for up to 4 days. To restore crispness, reheat them in a preheated oven at 350°F (175°C) for 5-8 minutes.
