Cherry Hand Pies are simpler than they look with fresh or frozen cherries and puff pastry. An easy dessert or breakfast treat that’s hard to resist, even better with a drizzle of icing.
My latest gadget is a cherry pitter so I couldn’t wait to use in to make cherry hand pies. I don’t have many recipes that call for cherries, so I never felt the need to purchase one until now. I love fresh cherries, but they don’t grow that well around here. This time of year, what we find at the grocery are pretty good, so I tried making little pies using my new gadget.
Which brand of Puff Pastry should you use
I used Dufour puff pastry which is my favorite because it uses butter, Trader Joes’ brand also uses butter but it’s seasonal and not quite as buttery as Dufour. If using Dufour you will have a 14 inch square pastry that you will need to roll out. If using Trader Joes’, the package contains two thinner rolls of pastry, you just need one and you will not need to roll it out.
This easy hand pie recipe is not overly sweet which makes it great for breakfast or brunch. Since the filling is sweetened mostly from the cherries, it’s not overkill to add a little icing to the top. The combination of fresh and dried cherries create a fabulous filling.
Most hand pies use a pie crust like my homemade apple hand pies and raspberry hand pies. And while a buttery flaky pie crust is awesome, sometimes I want to go the easy route and just pull out the puff pastry from the freezer.
How do you make this cherry hand pie recipe
Step 1: Start by cooking the fresh cherries a little with some dried cherries and add just a little sugar and some cornstarch to thicken it a bit. You’ll bring it to a boil and that’s it for a fabulous sweet cherry filling.
Step 2: For a delicious crusty you have two choices, make a pie crust like I did with Apple Hand Pies and Raspberry Hand Pies or if you are time crunched or just don’t want to make a pie crust, go with puff pastry. The pastry is so light and fluffy, they are like a fruit filled croissant. If you don’t have fresh cherries around frozen will work also.
Step 3: Roll out the puff pastry, cut it into rectangles, add a dollop of the cherry filling and fold the pastry over. Crimp the edges, cut a slit in the center and brush with an egg wash to give them a golden color. Last but not least, sprinkle with Demerara sugar which is a partially refined sugar with larger crystals. It is great for topping desserts or pastries. You can also use Turbinado sugar.
This is a great simple dessert that comes together in no time and tastes great warm with ice cream, or with a simple glaze for breakfast or brunch. There were no left overs in our house, however, if you do have some, re-heat them in the oven for a few minutes.
I made these over the holidays when the girls were home and they ate them all week long.
Do you love CHERRIES, here are some other recipes you might like
- Looking for something sweet, try a cherry streusel bar with frozen cherries and cherry preserves
- Chocolate cherry crinkle cookies are not only delicious but so pretty
- How about some cherry muffins with a cheesecake filling
- Sweeten up dinner with cherry covered pork tenderloin
If you make Cherry Hand Pies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
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adapted from My Baking Addiction
Cherry Hand Pies
- 1 ½ tablespoons cornstarch
- 2 cups fresh cherries stemmed and pitted
- ⅔ cups dried cheeries
- ½ cup sugar
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 14 ounce package Dufour puff pastry
- egg white
- coarse sugar
- Line a large rimmed baking sheet with parchment paper.
- In a small bowl combine 1 1/2 tablespoons cold water and cornstarch. In a saucepan, combine fresh and dried cherries with sugar, lemon juice, vanilla and salt. Cook over medium heat, stirring occasionally, until cherry juices are released, about 5 minutes. Add cornstarch mixture and bring to boil. Remove from heat and let cool, stirring occasionally.
- Roll out pastry sheet onto a lightly floured surface. Cut into 8 rectangles. In a small bowl, whisk egg white with 1 tablespoon of water.
- Place each rectangle on a floured surface and brush edges with egg white. Scoop about 3 tablespoons of cherry mixture onto one side and fold the dough over the filling. Crimp edges with a fork to seal. Cut a couple of slits in the top and brush with egg wash. Sprinkle with coarse sugar. Chill for 30 minutes.
- Preheat oven to 375º. Bake until golden brown, about 30-40 minutes. Let cool.
- Optional Icing: Combine 1 cup of powdered sugar with 1 teaspoon of vanilla and 1-3 tablespoons of milk or cream. Stir until it is smooth and the consistency you want.