Blätterteigtaschen mit Kirschen und Vanillecremefüllung

Zutaten

• 2 sheets puff pastry (10x15 inches / 340g each), thawed if frozen
• Fresh or frozen cherries, pitted and thawed if using frozen
• Heavy cream, for brushing
• Granulated sugar, for sprinkling
• Confectioners’ sugar, for garnish
• 4 cups (950ml) whole milk
• 1/2 cup cornstarch
• 1 and 1/2 cups (375g) granulated sugar
• Pinch of salt
• 8 egg yolks
• 1/2 cup heavy cream
• 3 teaspoons pure vanilla extract
• 4 oz (113g) unsalted butter, cubed

Zubereitung

1. 1

   Prepare the Custard:

2. 2

   In a saucepan, whisk together the milk, cornstarch, sugar, and salt. Place over medium heat and cook, stirring constantly, until the mixture begins to thicken.In a separate bowl, whisk the egg yolks. Slowly add a ladle of the hot milk mixture to temper the yolks, whisking constantly.Gradually pour the yolks into the saucepan, stirring continuously. Cook for another 2–3 minutes until thickened.Remove from heat and stir in the heavy cream, vanilla, and cubed butter until smooth.Transfer to a bowl, cover with plastic wrap touching the surface, and chill completely.

3. 3

   Assemble the Pastries:

4. 4

   Preheat the oven to 400°F (200°C).

5. 5

   Line two baking sheets with parchment paper.Cut each puff pastry sheet into 5-inch squares.Fill a piping bag fitted with a large open star or round tip with the chilled custard. Pipe a thick line diagonally across each square from corner to corner.Top the cream line with pitted cherries. Fold the two opposing corners over the filling to overlap and seal.Place the pastries on the baking sheets. Brush with heavy cream and sprinkle the tops lightly with granulated sugar.

6. 6

   Bake the Pastries:

7. 7

   Bake for 20 to 25 minutes, or until puffed and golden brown.Let cool slightly, then dust with confectioners’ sugar before serving.