Butter puff pastry: 1 confection (rectangular)
Sliced almonds: a little to decorate
Quark cheese: 250 g (vanilla flavor)
Icing sugar: 2 tablespoons
Almond aroma: 1 ml
Egg: 1 medium
Cherries: 2 cups
Cornstarch: 1 teaspoon
Sugar: 2 tablespoons
Lemon: 2 teaspoons of juice
Icing sugar: 1/2 cup
Milk: 2 teaspoons
Lemon: 1½ teaspoon
Start with the cream cheese.
In a bowl, mix the quark cheese, the icing sugar and the aroma with the egg until you get a homogeneous cream.
Now take the puff pastry and, on a lightly floured worktop, roll it out with the help of a kitchen rolling pin until you get a square.
With a knife or a pizza cutter get 9 squares. Then cut a 1.5 cm border on each square.
Place the puff pastry on a baking sheet covered with parchment paper.
With a brush, spread a little beaten egg over the edges.