Cherry & pistachio pastries
- 100g ripe cherries, pitted and halved
- 1tbsp caster sugar
- 2tsp ground cinnamon
- 1tsp ground coriander
- 1tsp cornflour
- 4 Jus-Rol Puff Squares
- 50g Chosen by you White Marzipan, grated
- 1 beaten egg to glaze
- 25g shelled pistachios, toasted and chopped
- Icing, to decorate (optional)
Preheat the oven to 200C/ 180C Fan/Gas 6.
Mix the cherries together with the sugar, ground spices and cornflour.
Put the pastry squares on a lined baking sheet. Prick with a fork. Scatter grated marzipan over each one, within a 2cm border.
Fold one corner of each square into the centre, brush with beaten egg, then fold in the opposite corner, with a slight overlap. Press firmly.
Spoon the cherries into the centre, brush the pastry with egg and bake for 15-18 mins, until golden. Scatter on the pistachios and decorate with the icing (if using).