Rum Cherry Pastry Puff “Thanksgiving Special”

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  • 1 Pastry Puff dough
  • 1┬ávanilla bean
  • 1/4 tablespoon of unsalted butter
  • 1 tablespoon of vanilla extract
  • 1 can of pitted cherries, drain cherries reserve cherry juice
  • 1 medium orange
  • 2 tablespoons of rum
  • 1/2 cup of raw sugar
  • 1 tablespoon of vanilla sugar
  • 1 1/4 tablespoons of pectin
  • Whipped cream


  • Place saucepan of low heat add unsalted butter.
  • Once butter has melted, add 1/2 cup of raw sugar, 1 tablespoon of vanilla extract, 1 tablespoon of vanilla sugar, reserved cherry juice, juice of one medium orange, 2 tablespoons of rum, and vanilla bean paste from one vanilla pod.
  • Also add empty vanilla pod to mixture, allow mixture to reduce for 15 minutes.
  • Add cherries, continue to cook for 20 minutes on low heat.
  • Add 1 1/4 tablespoons of pectin, cook for an additional 10 minutes on low heat.
  • Remove from heat, allow to cool.
  • Roll out pastry puff, cut into 3 rectangle sections.
  • Remove one of the three sections and fold sides in, follow this process with the other rectangles.
  • Using your thumb place an indent into the middle of the pastry puff.
  • Add one spoonful of cherry jam in the middle
  • Place uncooked cherry puffs on a baking sheet and bake for 15 minutes at 375 degrees.
  • Remove from oven allow to cool.
  • Finish with a generous amount of whipped cream.


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