Using a rolling pin, roll out the puff pastry to form a rectangle 1/2 cm thick.
Cut the rectangle into 8 squares.
In a saucepan, mix the cherries with the liqueur, cinnamon, and jam. Cook until the mixture begins to boil. Remove from heat and take out the vanilla pod.
Fill each square of puff pastry with 2-3 tablespoons of cherry filling and close to form a triangle. To seal the puff pastry well, use a little of the beaten egg and press with your fingers.
Place the pastries on a greased baking sheet and brush with a little beaten egg to ensure they brown nicely.
Bake the pastries for 15 minutes or until the puff pastry is lightly golden. Remove from the oven.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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