Puff pastry with curd cheese and sour cherry

The layers of puff pastry cannot be hurried: the dough has to be folded, chilled, folded again, with a wait after every round. That is why we make both fillings at once, in a single bake.

The curd cheese version is made with sweetened curd, vanilla and a little lemon zest. The sour cherry one is sharper, and most people choose it the second time – after the first round it usually turns out that the cherry balances the pastry better.

When it is at its best

Fresh, while still slightly warm. A fresh batch comes out around eight in the morning and in the early afternoon. If you ask at the counter, we will tell you when it was baked.

Larger quantities

Available on a tray, mixed, with two to three days’ notice. This item travels well, so it is what we usually recommend for company breakfasts and events.