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Cherry Hand Pies

by Carrie Hildebrand and Matthew Gustafson

Under 30 min

Under 30 min

Ingredients

for 18 servings

  • 10 oz
    frozen pitted cherry, 1 bag (285 g)
  • 2 tablespoons
    sugar
  • 1 ½ teaspoons
    cornstarch
  • ¼ teaspoon
    almond extract
  • 1 tablespoon
    lemon juice
  • 1 lb
    frozen puff pastry, 2 sheets (455 g)
  • 1 egg, beaten
  • raw sugar

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Preparation

  1. Combine cherries, sugar, cornstarch, almond extract, and lemon juice in a saucepan. Cook over low heat for 5-10 minutes, crushing the cherries with a spoon and stirring occasionally.
  2. Remove from heat and let cool.
  3. Preheat oven to 425˚F (220˚C).
  4. Roll out the puff pastry. Using a cookie cutter, cut 9 rounds out of each sheet of pastry.
  5. Fill each round with a spoonful of cherry filling. Fold in half over the filling and pinch closed with your fingers, followed by a fork.
  6. Place on a baking sheet lined with parchment paper. Brush with egg wash and sprinkle with raw sugar.
  7. Bake 10-12 minutes until golden brown and puffy.
  8. Cool slightly and serve with a cup of coffee.
  9. Enjoy!
 

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