Cut out a 10 cm x 10 cm square of puff pastry, score two sides 1.5 cm from the edge and fold over in order to create a thicker edge only on two sides. Prick the bottom of the pastry, brush the edges with a beaten egg and continue these steps until all the puff pastry has been used. Bake them in a 175°C/345°F preheated oven for 20 minutes. Once out of the oven and cool, fill them with Amarena Fabbri cherries and brush the edges with apricot glaze.
Recipe by PATRIZIA