Cherry Hand Pies Recipe

Name: Cherry Hand Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons cornstarch; 2 cups fresh cherries, stemmed and pitted, or about 12 ounces frozen pitted cherries, unthawed; 2/3 cup dried cherries; 1/2 cup sugar; 1 teaspoon vanilla extract; 1/8 teaspoon kosher salt; 1 14-ounce package all-butter puff pastry (preferably Dufour), thawed in refrigerator; Flour (for dusting); 1 large egg white; 1 1/2 teaspoon raw sugar

Servings: persons

1 1/2 tablespoons cornstarch
2 cups fresh cherries, stemmed and pitted, or about 12 ounces frozen pitted cherries, unthawed
2/3 cup dried cherries
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
1 14-ounce package all-butter puff pastry (preferably Dufour), thawed in refrigerator
Flour (for dusting)
1 large egg white
1 1/2 teaspoon raw sugar

1
["Line a large rimmed baking sheet with parchment paper. Stir cornstarch and 1 1/2 tablespoons cold water in a small bowl to blend. Combine fresh cherries and next 4 ingredients in a large saucepan. Cook over medium heat, stirring occasionally, until cherry juices are released, about 5 minutes. Add cornstarch mixture; bring to a boil, stirring often. Remove from heat and let cool to room temperature, stirring occasionally.", "Roll out pastry on a lightly floured surface to an 18x15"" rectangle. Using a sharp knife or pizza cutter, cut dough into nine 6x5"" rectangles. Whisk egg white and 1 tablespoon water in another small bowl for egg wash.", "Working with 1 pastry rectangle at a time, place on a work surface and brush edges with egg wash. Scoop 3 tablespoons cherry mixture onto one side; fold dough over filling so that short ends meet, forming a 5x3"" packet. Crimp edges with a fork to seal. Using a sharp knife, cut a few slits in top of pie to vent. Place on prepared baking sheet; repeat with remaining dough and filling.", "Brush tops with egg wash, then sprinkle with raw sugar. Chill for 30 minutes. Preheat oven to 375u00b0F. Bake pastries until tops and bottoms are golden brown, 30-40 minutes. Let cool for 10 minutes on baking sheet. Transfer to wire racks; let cool completely. DO AHEAD:"]

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 1/2 tablespoons cornstarch, 2 cups fresh cherries, stemmed and pitted, or about 12 ounces frozen pitted cherries, unthawed, 2/3 cup dried cherries, 1/2 cup sugar, and more.

Yes, Cherry Hand 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.

Cherry Hand Pies

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