Cherry Coconut Puff~Tarts

My favourite meal of the day has to be breakfast. It's my favourite meal to prepare as well!
Unlike the majority of my peers; I'm a morning kid. I get excited and enthusiastic stepping out of bed and get a tiny bit cranky when I've had too much to sleep. I know it's a little strange for a young person like me; but it's just something about the bright sunshine and early morning quiet which 'butters my toast' *giggle*.
I often wake up in the morning with vague thoughts of my dreams the night before; laced with ideas and inspirations for 'play' in the kitchen! Even before my teeth are clean and my eyes are comfortably open; I often make my way downstairs to dig around for things to put together. I don't get to do this very often now that Uni has begun; but it's nice to lay off the cereal and peanut butter jelly sandwiches when I have the morning to myself.
Cooking breakfast for family and friends is fun too...but I guess I rarely have company at 8 in the morning. I only get Dad wide awake early with me in Malaysia; here, I leave it on the table...and when they're ready; they'll have a bite themselves.The inspiration for these came from toasted berry pop tarts~I went back and forth with a few apple, cherry and berry ideas before I decided on a cherry coconut combo. It was nice to have a pastry filling with a a good chewy texture from the coconut. Apple and cinnamon was getting a little boring.

This recipe makes 2 large square puffs

1 sheet ready rolled puff pastry
1/2 cup pitted morello cherries in syrup
3/4 cup desiccated coconut
1/4 cup castor sugar
2 tbsps milk
2 tbsp coarse sugar for dusting

Mix cherries and sugar in a large microwaveable bowl. Microwave on high for 60 seconds. Stir well to combine and remove clumps. Allow to cool for at least 15-20 minutes till mixture thickens a little. Add in coconut and stir to form a pink paste.
Lay out sheet of pastry and divide sheet into 4 equal corners. Cut out cute shapes in the center of 2 of the squares and place spoonfuls of filling onto the other 2. Top the filling with tiny holed pastry squares and press down on all sides to close. Press seams with a fork to tightly seal. Repeat with second puff. Brush tops of pastry puffs with a little bit of milk to give it shine and sprinkle coarse sugar on the edges for a nice caramelized crust around the corners.
Bake in preheated 190 degree oven for 20-25 minutes or until pastry is puffed and golden.
Serve with warm with a spoonful of custard; or just on its own!
Puff pastry doesn't keep very well in the fridge or just left to cool on the table top. It's best to warm them up in a toaster oven right before serving if you're making them more than a couple hours in advance.

Soggy pastries ruin fun breakfast-ses! BOOOooo!