Place the frozen cherries in a pan or saucepan. Add the sugar and the cornstarch diluted in a small amount of cold water.
Cook the mixture over medium heat, stirring constantly until the filling thickens. Remove from heat immediately.
Roll out the sheet of puff pastry. Cut 10 strips from the dough, and place the remaining large piece into a round baking dish. Pierce the bottom of the dough with a fork.
Pour the thickened cherry filling over the dough in the baking dish.
Arrange the 10 dough strips over the filling in a lattice pattern.
Brush the lattice top with a beaten egg.
Bake in the oven at 180°C (350°F) for 40 minutes, until the crust is golden brown.
Cook it hands-free.
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