Mina Holland'S Cherry, Coconut & Thyme Shuttle

Name: Mina Holland'S Cherry, Coconut & Thyme Shuttle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the pastries:; 1 roll of ready-made puff pastry; 200 grams cherries, halved, with pits and stems removed; Zest of 1 lemon; A generous squeeze of lemon juice; 4 sprigs thyme, stripped of leaves; 1 egg, beaten, for glaze; For the coconut frangipane:; 50 grams butter, softened; 4 tablespoons superfine sugar; 50 grams dried coconut; 2 teaspoons coconut extract; 2 sprigs thyme, stripped of leaves

Servings: persons

For the pastries:
1 roll of ready-made puff pastry
200 grams cherries, halved, with pits and stems removed
Zest of 1 lemon
A generous squeeze of lemon juice
4 sprigs thyme, stripped of leaves
1 egg, beaten, for glaze
For the coconut frangipane:
50 grams butter, softened
4 tablespoons superfine sugar
50 grams dried coconut
2 teaspoons coconut extract
2 sprigs thyme, stripped of leaves

1
Preheat the oven to 200u00b0 C (just shy of 400u00b0 F). Next, unroll your ready-made pastry (and feel unapologetic about not having made your own) and place on a flat, greased baking tray.
2
Cut it in half and then, on one of the halves, score the pastry with diagonal slits, leaving a few uncut centimeters on all four sides. Put the pastry in the fridge to chill until you're ready to use it.
3
Put the cherries in a bowl with the lemon zest, juice, and thyme leaves. Leave to sit and steep until you're ready for them.
4
To make the coconut frangipane, cream the softened butter with the superfine sugar, then add the dried coconut, coconut extract, and the thyme leaves.
5
Take the pastry from the fridge and spoon the frangipane onto the uncut side of it, leaving a few centimeters clear around all four edges. Then spoon the cherries on top. If it starts to look like it will be a rather full pastry package, don't use all the cherries (sometimes it's nice to have a few left to eat with theirs juices and the pastry crusts at the end). Place the cut side of the pastry on top of all this. Then, using a fork, press the edges of the two sides of pastry together.
6
Beat the egg and brush some of this over the pastry. Bake in the oven for anywhere between 30 to 45 minutes, depending on how hot your oven becomes. Honestly, I just watch it closely and remove it when it reaches the perfect hue of gold.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the pastries:, 1 roll of ready-made puff pastry, 200 grams cherries, halved, with pits and stems removed, Zest of 1 lemon, and more.

Yes, Mina Holland'S Cherry, Coconut & Thyme Shuttle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!