Steps
- Bring 1 whole star anise pod, 75ml of red wine, and 75g of superfine sugar to a boil over medium heat. Simmer for 5 minutes, until syrupy and reduced by two-thirds.
- Add 300g of thawed pitted dark sweet cherries and cook for 4 minutes. Mix 1½ tablespoons of cornstarch with 1 tablespoon of water, stir in, and cook for 2 minutes, until thick.
- Stir in 1 teaspoon of vanilla extract, cool, and remove the star anise. Preheat the oven to 400°F / 200°C.
- Roll 320g of all-butter puff pastry slightly thinner on a floured counter and trim to 8 × 12in / 20 × 30cm. Cut into 4in / 10cm squares and put 1 tablespoon of filling in each center.
- Brush the edges with water, fold into triangles, and seal. Place on a parchment-lined baking sheet. Beat 1 egg yolk with 1 tablespoon of milk and brush over.
- Cut two steam slits in each top, sprinkle with superfine sugar, and bake for 20 minutes, until puffed and golden.