You’ll Need
Ready-rolled puff pastry
Tinned cherry pie filling or cherry compote
Optional but Encouraged
Sugar
Cornflour (if your filling’s runny)
Egg wash or melted butter
Icing sugar
Method
1 - Preheat your air fryer to 180°C for 3–5 minutes.
2 - Unroll the puff pastry and cut it into even squares or rectangles.
3 - If the cherry filling looks loose, stir in a pinch of cornflour to thicken it slightly.
4 - Spoon a small mound of cherry filling into the centre of each pastry piece. Don’t overfill — cherries travel.
5 - Fold the pastry over to form pockets and press the edges firmly together. Crimp with a fork if you value containment.
6 - Lightly grease the air fryer basket or line it with baking paper.
7 - Place the parcels seam-side down in the basket, leaving space between them.
8 - Brush the tops with egg wash or melted butter for colour.
9 - Air fry at 180°C for 10–12 minutes until puffed, golden, and crisp.
10 - Remove carefully and let them sit for a minute. The filling will be lava-hot. Dust with icing sugar before serving if you’re feeling polite.