Almond, Pear and Cherry Pocket Pies Recipe

Name: Almond, Pear and Cherry Pocket Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: All-purpose flour, for work surface; 2 (7-ounce) sheets frozen puff pastry, thawed; 2 to 3 Bartlett pears; 1/2 cup blanched and sliced almonds; 1/2 cup dried sour cherries; 1/3 cup sugar, plus more for sprinkling; 4 teaspoons cornstarch; 1/8 teaspoon fine sea salt; 1 tablespoon fresh lemon juice (from 1/2 a lemon); 1/4 teaspoon almond extract; 1 egg

Servings: persons

All-purpose flour, for work surface
2 (7-ounce) sheets frozen puff pastry, thawed
2 to 3 Bartlett pears
1/2 cup blanched and sliced almonds
1/2 cup dried sour cherries
1/3 cup sugar, plus more for sprinkling
4 teaspoons cornstarch
1/8 teaspoon fine sea salt
1 tablespoon fresh lemon juice (from 1/2 a lemon)
1/4 teaspoon almond extract
1 egg

1
Preheat the oven to 375 degrees F. Line baking sheets with parchment.
2
Lightly flour your work surface.
3
Unfold 1 puff pastry sheet at a time and roll each into a 10 by 15-inch rectangle.
4
Using a ruler, cut each into 2 (5 by 15-inch) rectangles, then cut each rectangle into 5 (5 by 3-inch) rectangles.
5
Transfer the 20 rectangles on to the baking sheet and chill in the fridge until cold.
6
Peel, halve and core the pears, and then cut them into 1/4-inch thick slices.
7
Toss them with the almonds, cherries, sugar, cornstarch, salt, lemon juice and almond extract.
8
Remove the rectangles from the fridge, place 5 of them on a new baking sheet and evenly spoon half the fruit mixture onto them, leaving a little bit of a border all around.
9
Beat the egg and lightly brush the borders.
10
Lay 5 more rectangles of dough over the filling.
11
Use a fork to press them gently sealed.
12
Repeat with the remaining dough and filling.
13
Refrigerate for 20 minutes.
14
Brush the tops with the beaten egg.
15
Cut 3 vents, about 1/2-inch long, in the top of each pie.
16
Sprinkle with sugar.
17
Bake, rotating once, until the crust is golden and you see the juices bubbling, 25 to 30 minutes.
18
Cool the pies on a cooling rack at least 20 minutes before serving.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: All-purpose flour, for work surface, 2 (7-ounce) sheets frozen puff pastry, thawed, 2 to 3 Bartlett pears, 1/2 cup blanched and sliced almonds, and more.

Yes, Almond, Pear and Cherry Pocket Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond, Pear and Cherry Pocket Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions