Cherry bag

What are cherry pockets?

Kirschtaschen are small strudels made from a thin pastry filled with a mixture of sour cherries, sugar and cornflour. The cherry filling is cooked first so that it thickens and does not run out of the dough. The pastry is then cut into strips, the filling is placed on the bottom half and the top half is folded over it. Press the edges firmly with a fork and brush the top with egg and sprinkle with sugar. Bake the cherry pockets in the oven until they are golden brown and crispy.

What are the benefits of cherry pockets for dogs?

Cherry pockets can have some health benefits for dogs if they are fed in moderation. For one thing, cherries contain lots of antioxidants that can boost the immune system and reduce inflammation. They also provide vitamin C, potassium, iron and fiber, which are important for digestion. On the other hand, the dough can be a good source of carbohydrates, which provide energy and satiety. The sugar in the filling can also increase blood sugar levels and put you in a good mood.

What are the disadvantages of cherry pies for dogs?

Cherry pockets can also have some disadvantages for dogs if they are fed too often or too much. For one thing, cherries can contain pits, which are poisonous to dogs and can lead to vomiting, diarrhea or even gastrointestinal blockages. You should therefore always make sure that you only use pitted cherries or remove the pits beforehand. Secondly, the sugar and fat in the filling and dough can lead to obesity, diabetes or cardiovascular problems if consumed in excessive quantities. That's why you should only give your dog small amounts of cherry pies and not as a main meal, but as an occasional treat.

How can you bake cherry pockets yourself?

If you want to make your dog happy, you can bake your own cherry pockets. You will need the following ingredients:

• 370 g sour cherries (pitted)
• 1 pack of vanilla-flavored dessert sauce for cooking
• 540 g fresh puff pastry (2 packs)
• 1 egg

The preparation is very simple:

1. Drain the sour cherries in a sieve, reserving the liquid. If necessary, top up the liquid to 200 ml with water.
2. Mix the sauce powder and stir in a little cold liquid until smooth.
3. Bring the remaining liquid to the boil, remove from the heat and stir in the mixed powder.
4. Bring to the boil briefly, remove from the heat and stir in the cherries.
5. Pour the cherry filling into a bowl and leave to cool.
6. Preheat the oven to 180 °C top and bottom heat or 160 °C fan oven.
7. Line a baking tray with baking paper.
8. Unroll a packet of puff pastry and divide into about 6 equal strips.
9. Place the strips of pastry on the baking tray and prick several times with a fork.
10. Place 2 tbsp of the cherry filling on the bottom half of each puff pastry strip.
11. Cut 5 slits into the other half with a sharp knife.
12. Fold the slit half over the cherry filling and press the edges down well with a fork.
13. Whisk the egg and brush the tops of the cherry pockets with it.
14. Bake the cherry pockets in the oven for about 30 minutes until golden brown.
15. Remove the cherry pockets with the baking paper onto a cake rack and leave to cool or serve lukewarm.
16. Use the second packet of puff pastry in the same way.