- 10 sheets of puff pastry of about 4 x 4 inches
- 1 pound of cherries
- some regular, granulated sugar
- 1 egg yolk
It’s cherry time again, so we thought we should come up with another Ducth recipe that involves cherries: kersenflappen. Although the typical, traditional Dutch recipe would be for appelflappen (apple turnovers), these are wonderful with cherries as well.
- Remove the pips from the cherries. You will need about 100 cherries and removing their cores can be a messy job. Your counter is likely to look like a scene from Dexter and cherry stains are really difficult to wash out of your clothes, so wear an apron!
- Put all ten of the sheets of puff pastry on the counter in front of you.
- Place about 10 cherries in the middle of each puff pastry sheet and sprinkle them with two teaspoons of granulated sugar.
- Fold one corner of the puff pastry sheets over the cherries until you reach the opposite corner and fold it shut.
- Press the sides with a fork to prevent the puff pastry from opening back up while being baked.
- Heat your oven until it is 425 degrees Fahrenheit (220 degrees celcius, gas mark 7).
- Take a butter brush and spread some egg yolk over each of the pastries.
- Now sprinkle some granulated sugar on top of each of the pastries.
- Put baking paper on the baking tray and put your kersenflappen on it.
- Bake for about 20 minutes until golden brown
- You can now take your kersenflappen out of the over.
You should leave the result of this Dutch snack to cool, as kersenflappen are to be eaten cold.
According to your own taste, you can tweak this Dutch recipe by increasing or decreasing the amount of sugar used.
Below, there is a picture of part of the stuffing process, just in case it would not be clear based on the description alone.
Enjoy your kersenflappen!