Cherry Hand Pies
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.
- 1 ½ tablespoons cornstarch
- 2 cups fresh cherries stemmed and pitted and cut in half
- 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.
- You can use 16 ounces of frozen cherries instead of fresh
- If you can use Dufour puff pastry or the Trader Joe's brand
- Roll out the pastry before cutting it into rectangles
- Serve these at room temperature or refrigerate and heat up in the oven
Calories: 383kcal | Carbohydrates: 49g | Protein: 5g | Fat: 19g | Saturated Fat: 5g | Sodium: 162mg | Potassium: 107mg | Fiber: 2g | Sugar: 23g | Vitamin A: 381IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 2mg