Cream and Cherry Puff Pastry Cookies

Cut the puff pastry into large squares, then fold into triangles and seal the edges.

Place on a baking sheet lined with parchment paper, brush with milk, and bake at 200 °C (400 °F) until golden brown (about 15 minutes).

Let the baked pastries cool, then carefully cut them in half with a sharp knife.

For the cream: whip 250 g of heavy cream (30% fat) with 250 g of mascarpone, and fold in 2 tablespoons of powdered sugar.

For the cherry filling: place 150 g of frozen cherries in a saucepan, add a little sugar, and bring to a simmer over low heat. Stir in about 0.5 teaspoon of potato starch mixed with cold water, cook until thickened, and let cool.