Σφολιατάκια με Τυρί Κρέμα και Κεράσια

Mini puff pastry pies with Cream Cheese and Cherries

In a small bowl, mix the cheese cream, sugar, egg, corn flour and vanilla. Cover with film and put the cream in the fridge until ready for use.

Cover a baking sheet with baking paper.

Spread the first leaf of ZIMI PSACHNON puff pastry on the kitchen counter and use a knife or the pizza cutter to cut the narrow side into three strips.

Then, cut the longer side along 3 points, making a total of 12 square mini puff pastry pies.

Preheat the oven to 180°C.

Put a square puff pastry on the kitchen counter, at a position where one angle of the square is pointing you, thus, getting a diamond shape.

Lift the angle in front of you and fold it towards the opposite top angle of the square-lozenge, in order to create the shape of a triangle with the closed side looking at you.

Use a sharp knife to cut, on the right side of the triangle, 1 strip 1.5 cm thick, from the base to the top of the triangle, leaving 1 cm uncut at the top.

Repeat the process on the left side.

Open the dough, again, into its initial square-diamond shape.

Lift the left cut angle and move it towards the right side of the square-lozenge; fix it at the end of the left stable side of the square-diamond pressing the 2 edges slightly so they unite.

Repeat the process with the right cut angle. This way, you create a nice symmetrical shape.

Transfer the mini puff pastry pie on the baking sheet and continue with the remaining squares.

Take the cream out of the fridge and use a spoon to fill the center with some cream.

Brush the mini puff pastry pies with beaten egg and place 1 cherry on top of the cream.

Bake the mini puff pastry pies for 15 minutes until they rise and turn golden brown.

Repeat the same procedure with the remaining ingredients.

Sprinkle the mini puff pastry pies with some caster sugar and serve immediately

PREPERATION

15 mins

COOKING

15 λεπτά

SERVINGS

24

DIFFICULTY LEVEL

Easy

What you will need

INGREDIENTS

2 puff pastry sheets ZIMI PSACHNON

250 g cream cheese or mascarpone

60 g sugar

1 egg, slightly beaten

2 tablespoons of corn flour

2 vanilla pods

24 cherries

1 egg, slightly beaten, for brushing

caster sugar, for serving