Sour Cherry 'Clams
This recipe serves 6. One portion of this dish contains roughly 3g of protein, 1g of fat, and a total of 194 calories. If you have puff pastry, juice of lemon, vanilla, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free and vegetarian diet.
Instructions
In a medium size saucepan combine cherries, 1/2 cup of sugar, vanilla, cinnamon, ginger, cornstarch, and lemon juice. Bring to boil then reduce to a simmer, stirring constantly until mixture thickens. Once mixture has thickened remove from heat and set aside to cool completely.
Preheat the oven to 350°F. Prep the puff pastry sheets on a slightly floured surface, rolling them out to 1/4 of an inch thick. Using a three-inch cookie cutter or a drinking glass with a 3 inch diameter, cut out 18 rounds from the puff pastry.
Lay out the rounds on two baking sheets prepared with parchment paper.
Brush rounds with lightly beaten egg. Stretch the edges slightly of half the clam so they create a slight pocket for the filling.
Fill the pocket side with one half tablespoon to a tablespoon of cherry filling and fold the other side over.
Brush tops with egg wash and sprinkle with reserved sugar.
Bake for 8-10 minutes or until golden brown. Cool on a wire rack. Any remaining dough scraps can be re-rolled to make additional rounds (though they may not have as much puff and rise as the first batch)