Ingredients
1 sheet Pepperidge Farm Puff Pastry
10.5oz Cherry pie filling
1/3C Dried Cherries
2T Sugar
3/4C Powdered sugar
1T Orange juice
1/4t Vanilla bean paste
Pinch Salt
Process
Preheat the oven to 375F
Line a baking sheet with parchment paper
Halve the dough, keep 1/2 refrigerated
Roll into an 11×13 rectangle on a floured surface
Spoon the filling down the short side in the center third of the dough, 4 inches wide
You should have a layer of cherries across the middle of the pastry, two wings of pastry on each side of the filling
Cut 1=1/2 inch strips in the wings perpendicular to the filling strip. There should be about 8 strips on each side
Fold the strips over the filling into a trellis or a braid.
Transfer toa baking sheet lined with parchment paper
Put into the refrigerator
Chill for 15 – 30 minutes or freeze at this stage
Whisk the egg white with 1T of water
Brush over the braid, including under the strips to help seal
Bake 30 – 40 minutes until golden and puffed, rotating halfway through the baking
Cool on the baking sheet for 30 minutes, then cool fully on a rack
Glaze
Whisk the powdered sugar, melted butter, vanilla/almond extract, cream, and salt
Mad Dog and Celeste's Recipes 