Sweet cherry and rum pockets

I was a bit restless in the beginning of summer. Busy times were over and I couldn't just take it easy and enjoy the moment. After some time, I calmed down and started to really dig it. I knew I had to gather some energy for the new projects.

Every season in our forest cabin is wonderful and summer evening trail runs are something really special. I have also enjoyed the days at my parents' house. My mom's well-groomed garden is really blooming and every morning has begun with a huge load of fresh strawberry smoothie and the evenings have ended with eating strawberries straight in the garden. Add all these talks and book readings on the new summer terrace my dad built. Such a bliss.

Yesterday we went to the beach. I have this obsession that at least once a year I have to visit the beach. Just to look at the sea, gasp all this vast open space, dive into the waves and bath in the Sun. We also had a little picnic at the seaside. We ate lemony zucchini rice and bread with homemade pesto and ripe tomatoes. Plus a large bottle of strawberry and banana smoothie. Family picnic at the sea...perfect summer day! When I was eating all this good stuff, I remembered these sweet cherry and rum pockets I had made yesterday. They would have made such a good picnic dessert! I have to make them again and soon. Especially since the sweet cherries are in season right now. You would think that destoning them is a headache but it's actually pretty therapeutic.

Sweet cherries, rum and fluffy puff pastry - what a great combination! Bring these pies to a beach picnic or eat them on a misty summer night along with some peppermint tea.

Preparation time: 15 minutes active, 35 minutes passive.

Serves: 10 big pies

Ingredients:

Sweet cherry and rum jam:

• 3 ½ cups / 17 ½ oz / 500 g fresh sweet cherries
• 2 Tbsp water
• 2 heaping Tbsp jam sugar
• ¼ tsp rum exctract

+ 17 ½  oz / 500 g vegan puff pastry (just look for the one that doesn't contain any animal ingredients)

Directions:

Destone the cherries (use a little sharp knife or a sharp end of a vegetable peeler). Cut the cherries in half and put them into a small saucepan. Add water and bring to a boil. Now stir in the jam sugar and let it simmer on a medium heat for about 20 minutes, until the mixture becomes thicker. Add rum extract, stir and remove the heat. Cool down the jam (use water bath for a quick method). The jam will thicken a bit more. Preheat the oven to 440 F / 225 C. Take the thawed puff pastry out of the fridge and roll it thinner on a floured surface. Divide the pastry into 10 large squares (5,7 inch x 4 inch / 14,5 cm x 10,5 cm). Add half a tablespoon on jam onto the center of each pastry square. Fold the pastry corners onto the filling. Put the pies onto the baking tray covered with parchment paper. Bake for 13 minutes or until the pockets get golden brown.