Sour cherry and almond rolls

It’s useful to keep a bag of berries in the freezer and roll of puff pastry in the fridge because you can make quick and easy bites, treats, tarts and pies. These sour cherry and almond rolls are a good example – they are ready within half an hour, taste yummy and can be made with gluten and/or dairy-free pastry. They are perfect for afternoon tea, weekend brunch or as last minute treats for Mother’s day, Valentine’s Day, anniversaries, parties and so on. If you don’t like almond, you could try poppy-seeds, which also go really well with sour cherries. This recipe is not too sweet, so add more sugar to the filling, if you have a sweet tooth. You can buy frozen sour cherries in most Polish and Eastern-European delis and in Lidl.

Print Recipe

Prep Time 5

Cook Time 25

Resting Time 4

Total Time 30

Servings: 6 people

Cuisine: Mid&East European

Calories: 1234

Ingredients Method

Ingredients

1 ready-rolled puff pastry sheet
300 g sour cherries
4 Tbsp muscovado sugar
1 tsp cinnamon
1 tsp vanilla extract
3 Tbsp ground almond
Icing sugar toasted almond flakes

Method

First make the filling. Put the sour cherries in a pan, add a drop of water, then gently bring to the boil. When they are defrosted, add 5he cinnamon, sugar and vanilla.
Bring to boil and cook until it thickens, then add the ground almond. You should get a thick, spreadable mixture. Let it cool.
Unroll the pastry sheet. Spread the filling evenly over the pastry.
Roll up from the longest side - similarly to a Swiss roll. Chill in the fridge for 20 minutes, if time allows.
Pre-heat oven to 190C. Line a baking tray with parchment paper.
Cut the roll into 1.5 cm slices and place these on the tray.
Bake for bout 10-12 minutes until golden.
Let them cool in the tray. When cooled, dust with icing sugar and some toasted almond flakes.