Sour Cherry Napoleons

Preparation info

  • Serves


    • Difficulty


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Dried sour cherries from Michigan are becoming a popular ingredient and are now more readily available. They combine beautifully with the liqueurs in the Basque Sabayon.


  • 4 cups dried sour cherries
  • 2 cups freshly squeezed orange juice
  • 1 cup water
  • 1 tablespoon cornstarch
  • 1 recipe Basque Sabayon
  • 1 recipe Puff Pastry
  • 3 tablespoons powdered sugar


    On a lightly floured board, roll the puff pastry 1/16 inch thick (rolling and cutting tips). Dock the puff pastry. Cut it into 12 pieces, each 4 by 5 inches. Freeze the pastry for at least 1 hour.

    Put the cherries, orange juice, and water in a saucepot. Cook over medium heat for about 10 minutes until cherries become plump.

    Strain the cherries from the juice. Return all of the juice except ½ cup to the pot. Whisk the cornstarch into the ½ cup of liquid until it is incorporated and then whisk it into the rest of the cherry juice. Cook the liquid for about 5 minutes over medium heat until the sauce thickens.

    Preheat the oven to 375 degrees.

    Line 2 baking pans with parchment paper, place the frozen puff pastry on the baking pans, and cover with inverted wire mesh baking racks. Bake for approximately 15 minutes, until golden brown.