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Preheat oven to 400 F.
Place cherries and cranberries in a bowl and use a potato masher to smash them.
Use a sieve to remove the excess liquid. You won't need it for this recipe, but you can use it in cocktails or in other recipes.
In a large bowl, mix the sugar, brown sugar, flour, cinnamon, ginger, nutmeg, and orange zest with the smashed berries.
Pour into a 3 quart casserole dish.
Gently roll out puff pastry to the approximate size of the casserole dish.
Use a pizza cutter to cut out the dough to the exact size of the dish. (If the dish has a lid, use it as a guide; you can invert the dish or lid onto the puff pastry to leave an indentation that you can follow.) Save scraps for other puff pastry projects.
Use a lame or continue to use the pizza cutter to gently score designs in the pastry, being careful not to cut all the way though it.
Place puff pastry on top of the filling.
Use a pastry brush to brush the pastry with egg yolk.
Bake for 45 minutes or until evenly browned.