Plunder pastries with sour cherries can be found in every German bakery. They can be made with vanilla pudding, quark with jam (raspberry, apricot) or assorted fruit on top. Many recipes use yeast for the dough, this recipe is using frozen filo dough. Happy Baking!
Ingredients (for 12 pastries) Plunder Pastry with sour cherries
1 package puff pastry sheets frozen
1 jar sour cherries
2 tbsp potato starch
1 package vanilla pudding
½ l milk Liter
1 egg yolk
2 tbsp heavy cream
powdered sugar for the top
- Unpack puff pastry sheets and place them next to each other, let them defrost.
- Then roll them so they are 12x24cm each, cut each plate in 2 squares size 12x12cm
- Drain cherries but keep the juice.
- Mix starch well with 4 tbsp of the juice.
- Mix remaining juice with sugar in a pan, add starch and bring it to a while while stirring. Add cherries, then set aside.
- Mix pudding powder with 6 tbsp milk; bring remaining milk and sugar to a boil, add pudding powder and bring it again to a boil.
- On the middle of each pastry place pudding and on top add 1 tbsp of cherries.
- Close the pastries from each corner towards the middle, press the corner gently together (in the middle over the cherries).
- Place pastries on a backing tray (layer it first with parchment paper).
- Mix egg yolk with heavy cream and brush it on the dough.
- Bake in pre-heated oven for 15 minutes on 200 C or 350 F.
- Let them cool off then dust them with powdered sugar.
Serve them with whipped cream or vanilla ice cream or enjoy them just plain.