- 12 oz
- frozen, pitted cherries (i use about 2 cups black cherries)
- 1/2 c
- water. divided
- 1/4 c
- 1 Tbsp
- puff pastry sheets (or 1 box thawed according to package directions)
Place cherries, 1/4 cup water and sugar in a small saucepan and cook over medium heat for about 10 minutes or until full rolling boil. In a small bowl, combine remaining 1/4 cup water and cornstarch; mix until smooth then pour into saucepan. Cook for about 2 minutes or until boiling and thickened. Remove from heat and cool slightly.