Ingredients:
– puff pastry
Cherry filling:
– 500 g of cherries
– 200 g of sugar
– 200 ml of water
– 1 vanilla pudding
– 1 spoonful of thickening
Cream:
– 500 ml of whipping cream
– 250 g of mascarpone
– 100 g of white chocolate
Preparation
Puff pastry:
Defrost the puff pastry and divide it into three parts. Lightly flour the surface and roll out each piece of dough to dimensions of 24×36 cm. Transfer the dough to greaseproof paper and align the edges, place on an inverted pan.
Prick the dough with a fork to prevent it from puffing up during baking. Bake each piece of dough in an oven heated to 200 degrees for about 8-10 minutes. Leave to cool.
Cherry filling:
After you have separated the pits from the cherries, put them in a blender and chop them up. Bring the cherries, sugar and a little water to a boil. Mix the rest of the water with the pudding and the mixture. Add the prepared ingredients to the boiled cherries and mix until it becomes thick. Leave to cool.
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