Cherry Hand Pies

By Hklbrries

Adapted from Bon Appetit, July 2011. This recipe originally called for Dufour puff pastry, but it worked well with Pepperidge Farm brand, which can be found in the freezer section of most grocery stores. These were a hit at a recent potluck.

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

Ingredients

• 1 1/2 tbsp 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 tsp vanilla extract
• 1/8 tsp kosher salt
• 1 (17.3-ounce) package puff pastry, thawed in refrigerator
• Flour (for dusting)
• 1 large egg white
• 1 1/2 tsp raw sugar

Details

Servings 12

Preparation

Step 1

Line a large rimmed baking sheet with parchment paper. Stir cornstarch and 1 1/2 tbsp 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. Cook until mixture thickens. Remove from heat and let cool to room temperature, stirring occasionally.

Roll out 1 pastry sheet slightly on a lightly floured surface. Using a sharp knife or pizza cutter, cut dough into six rectangles. Whisk egg white and 1 tbsp 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 2 tbsp cherry mixture onto one side; fold dough over filling so that short ends meet, forming a small 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, 20-30 minutes. Let cool for 10 minutes on baking sheet. Transfer to wire racks; let cool completely.

Let stand at room temperature.