Puff pastry layers with cherry filling - it never tastes better

We get the cherries from the freezer and put them in a colander - so that the juice drains immediately as the thawing occurs. When the cherries unfreeze, add sugar and mix.

We dispatch them again for a colander for 10 minutes.

Defrost the dough, spreading it on a work surface slightly dusted with flour and covering it with cling film. The dough sheet is thawed at room temperature for 30-40 minutes.

We put the thawed dough on a surface dusted with flour and roll it to a thickness of 2-3 mm. At the same time, we move the rolling pin in only one direction - so as not to violate the layering of the dough. Cut the rolled dough into 10x10 cm squares.

Sprinkle previously prepared cherries with starch and mix.

For each square of dough we put a filling. We put the filling on one half, not reaching the edges by 1-1.5 cm.

Beat the yolk slightly with water. Grease the yolk edges of the dough.

With the free half of the dough, cover the dough with the filling and gently fix the edges, releasing air. For more reliable fixing of the edges of the puff, we pass along all the edges with a fork, pressing them well.

We shift the puffs onto a baking sheet lined with parchment or a baking mat.

Using a cooking brush, grease the top of the puffs with yolk.

We put a baking sheet with puffs in an oven preheated to 200 degrees C and bake for 15-20 minutes. The baking time depends on the features of the oven and may vary slightly. Finished puffs will significantly increase in size and acquire a beautiful golden color.

Transfer the puffs to a plate and cool to room temperature.

Cooled puffs can be sprinkled with powdered sugar.