Ingredients
Scale
- 1 sheet puff pastry (thawed)
- 1 cup cherry pie filling (or fresh cherries, pitted and chopped)
- 1/4 cup sliced almonds
- 1 large egg (beaten, for egg wash)
- 1 tablespoon sugar (for sprinkling)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry to smooth it out. Cut the pastry into rectangles, about 3×5 inches.
- In a small bowl, combine the cherry pie filling, sliced almonds, vanilla extract, and almond extract. Mix well.
- Place a tablespoon of the cherry-almond mixture in the center of each rectangle. Fold the pastry over to create a triangle and press the edges to seal.
- Twist each triangle a few times to create a spiral effect. Place them on the prepared baking sheet.
- Brush the tops with the beaten egg and sprinkle with sugar for that extra crunch and shine.
- Bake for 15-20 minutes, or until golden brown and puffed up. Let them cool slightly before serving.
- Prep Time: 20
- Cook Time: 20