Cream Cherry Slices

Preheat the oven to 220 °C. Cover a baking tray with baking paper.

Place the puff pastry sheet on the prepared tray and cut vertically into three sheets with a sharp knife. Bake in the hot oven for 10-15 minutes until golden brown. Then carefully remove the three pastry sheets from the tray and let them cool on a baking rack.

For the cherry filling, drain the cherries, reserving the juice and measuring out 2 tablespoons for the glaze. Add water to 350 ml of the remaining juice if necessary, mix with cinnamon and bring to a boil. Mix the cornstarch with the cherry brandy until smooth and pour into the boiling cherry juice, stirring constantly. Bring the mixture to the boil again briefly. Stir in the cherries and sweeten with sugar to taste. Cover the surface with plastic wrap and let the mixture cool.

For the cream filling, whip the cream with cream stiffener and vanilla sugar until stiff.

Place one of the pastry sheets on a serving plate and spread the cherry mixture evenly on top. Place the second pastry sheet on top and press down lightly. Spread the whipped topping on top, cover with the third sheet and press down slightly as well.

For the glaze, first mix the powdered sugar with lemon juice and water until smooth. Roughly “bubble” the previously removed cherry juice (2 tablespoons) into it with a fork so that a marble pattern is created: When doing this, measure out the amount of juice according to the desired color intensity. Mix the finished glaze with the

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