Cherry puff pastry

Ingredients:

• 2 thawed sheets of puff pastry
• 1 egg, beaten with 2 tablespoons of water
• 1 can of canned pie cherries, drained
• 0.5 cups breadcrumbs

Preparation:

1. Preheat oven to 200°C.
2. Trim the 4 "walls" of the puff pastry by cutting strips approximately 2.5 cm wide along each side of the sheet. Set the "walls" aside. Prick the remaining dough—the "floor"—all over the surface with a fork to release steam.
3. Brush the "floor" with a thin layer of beaten egg. Place the "walls" on top of the floor, edge-on, at the edges. Brush the ends of the "walls" with egg and fold the long sides together to form a square.
4. From the second sheet of puff pastry, cut out a square measuring 18 x 18 cm. Fold it in half and cut holes along the fold to allow steam to escape.
5. Sprinkle the cherries with breadcrumbs and let them rest for 10 minutes. Spread the cherry mixture over the "half" of the dough, using more than you might think necessary, as the "walls" of the dough will rise during baking. Brush the egg mixture onto the "walls," being careful not to get it on the cut edges.
6. Place the second sheet of slits on top and brush it with the egg mixture.
7. Bake in the oven for 30 minutes. Then reduce the temperature to 175°C and bake for another 30 minutes.