Recipes

Danish Pastry Filling - Sour Cherry Filling

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
1,360 g Sour Pitted Cherries (Net Weight 680g) 2 jars
150 g Water ⅗ cup
50 g Caster Sugar 4 tbsp
80 g Cornflour ⅗ cup
100 g Water 5 tbsp

Method

  1. Drain the cherries, and place the juice into a saucepan with the sugar and 1st water.

  2. Mix the 2nd water with the cornflour to form a slurry.

  3. Bring the juice, water, and sugar to the boil and add the slurry. Cook for 1 minute.

  4. When cool, fold the cherries through gently.

  • Laucke Specialities
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