Cherry Hand Pies

By á-178060

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 teaspoons raw sugar

Details

Servings 9
Adapted from bonappetit.com

Preparation

Step 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 375°. 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 Can be made 1 day ahead. Let stand at room temperature