Sour Cherry Napoleons

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.

To assemble

Put 1 piece of puff pastry on each of 6 plates.

Put some of the cherries on top. Spoon some Basque sabayon over the cherries. Sprinkle the remaining 6 pieces of puff pastry with powdered sugar and place on top of the cherries. Serve at once.