Cherry Hand Pies

By RoketJSquerl

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, thawed in refrigerator (I used a 17.3 oz. package of 2 sheets of puff)
• Flour (for dusting)
• 1 large egg white
• 1 1/2 teaspoons raw sugar

Details

Adapted from amandeleine.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 18×15″ rectangle. Using a sharp knife or pizza cutter, cut dough into nine 6×5″ rectangles.

(If using a 17.3 oz. package, roll out one sheet to a 15×12″ rectangle. Cut dough into six 6×5″ rectangles. Move rectangles to the side and repeat with other sheet of puff for a total of 12 rectangles. The three extra rectangles can be spread with various fillings and rolled up. Bake them at 375 degrees F for 25-30 minutes or until golden brown and puffed.)

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 5×3″ 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° F. 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.
Makes 9 hand pies, can be made 1 day ahead. Let stand at room temperature.