- 9
Ingredients
- 1 1/2 tblsp cornstarch
- 2 cups fresh cherries, stemmed and pitted, or about 12 oz. frozen pitted cherries, unthawed
- 2/3 cup dried cherries
- 1/2 cup sugar
- 1 tsp. vanilla extract
- 1/8 tsp. kosher salt
- 1 14oz package all butter puff pastry thawed in refrigerator
- Flour (for dusting)
- 1 large egg white
- 1 1/2 tsp raw sugar
Preparation
Step 1
1. Line a large rimmed baking sheet with parchment paper. Stir cornstarch and 1 1/2 tbslp 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, utnil 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.
2. Roll out pastry on a lightly floured surface to an 18x15 inch rectangle. Using a sharp knife or pizza cutter, cut dough into nine 6z5 inch rectangles. Whisk egg white with 1 tblsp water in another small bowl for egg wash.
3. Working with 1 pastry rectangle at a time, place on a work surface and brush edges with egg wash. Scoop 3 tblsp cherry mixture onto one side; fold dough over filling so that short ends meat, forming a 5x3 inch packed. 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.
4. Brush tops with egg wash, then sprinkle with raw sugar. Chilll for 30 minutes. Preheat oven to 375. Bake pastries until tops and bottoms are golden brown, 30-40 minutes. Let cool for 10 mintues on baking sheet. Transfer to wire racks; let cool completely.
(Can be made 1 day ahead. Let stand at room temperature.)