Vanilla Cream, Cherry, and Almond Puffs

Prepare the vanilla custard according to the pudding package instructions using milk and sugar. Cook until thickened, then cover with plastic wrap pressed directly onto the surface and let cool completely.

For the cherry filling, dissolve the starch in water. Place the cherries and sugar in a small saucepan, bring to a boil, then pour in the starch mixture. Cook, stirring constantly, until thickened. Let cool.

Thaw the puff pastry. Spoon a little vanilla cream onto each piece, top with a spoonful of cherry filling, leaving space around the edges.

Lightly moisten the edges of the dough with water, fold the pastries over, and seal the edges tightly. Transfer the puffs to a baking sheet lined parchment paper and make 3–4 small slits on top for steam to escape.

Brush the puffs with milk, sprinkle with sliced almonds, and bake in a preheated oven at 180°C (350°F) for 15–20 minutes until puffed and golden.