Preparation Steps

• In a medium saucepan, combine the cherries, granulated sugar, cornstarch, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes.
• Remove from heat and stir in the cherry liqueur, if using. Let the filling cool completely.
• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Unfold the puff pastry sheet on a lightly floured surface. Cut it into 12 equal squares.
• Place about 1-2 tablespoons of the cooled cherry filling in the center of each puff pastry square. Be careful not to overfill.
• Fold each square in half to form a triangle, or bring the corners together to create a pouch. Pinch the edges to seal. You can use a fork to crimp the edges if desired.
• Place the assembled Cherry Bombs on the prepared baking sheet. Brush the tops with the beaten egg wash.
• Bake for 12-15 minutes, or until the pastry is golden brown and puffed.
• Let cool slightly on the baking sheet before transferring to a wire rack. Serve warm or at room temperature.