Cherry Hand Pies

1. 1

   Preheat the oven to 350.

2. 2

   Using a lightly floured rolling pin, roll out the puff pastry on parchment paper to a 14-by-12-inch rectangle and cut into eight 3-by-3 1/2-inch pieces.

3. 3

   Transfer the parchment paper to a baking sheet.

4. 4

   In a medium bowl, toss the cherries with the sugar, cornstarch, lemon juice and cinnamon.

5. 5

   Brush the pastry edges of the rectangles with the beaten egg wash.

6. 6

   Mound the filling in the center of each pastry and fold the dough over; press to seal and crimp decoratively.

7. 7

   Brush the pies with beaten egg and make a small slit in the top of each one.

8. 8

   Bake for 40 minutes, until golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.