Currant Cranberry Pastry

For the currant-cranberry pastry, mix the currant with the granberries, sugar and sour cream. Cut the puff pastry into 6 pieces. Divide the filling among the 6 parts and fold them together.

Press the edges with a fork. Place the pieces on a baking sheet and brush with the beaten egg. Bake at 175 °C for 15 to 20 minutes.

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