A delicious puff pastry recipe, mini pastry pies topped with sweet whipped cream and canned sour cherries.
Combine all ingredients (2/3 cups cherries, 3 Tbsp SPLENDA® Brand Sugar Blend Sweetener, 1 tablespoon corn starch, 1/3 cup cherry juice) in a saucepot, stir, then cook a couple minutes past boiling point until the mixture thickens and the raw taste of corn starch disappears. Do not cook too long past thickening and the raw flavor disappearing or the mixture will thin again.
Lay out the puff pastry cut outs onto parchment paper or foil lined baking sheet/pan. Bake in preheated to 400°F oven for about 10 minutes or until the tops are golden in color.
Combine 2/3 cup heavy whipping cream, 2 tsp vanilla extract and 1 Tbsp SPLENDA® Brand Sugar Blend Sweetener. Whip the mixture together until it thickens and increases in volume. Taste and adjust the sweetness by adding more sugar if you like the whip cream sweeter.
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