A delicious dessert to carry in your hand!
Preparation Time:10 minutes
Total time:10 minutes
1 1/2 tbls constarch,
2 c fresh cherries, stemmed and pitted,
2/3 c dried cherries,
1/4 c granulated sugar,
1/4 c light brown sugar,
2 tsp vanilla extract,
1/8 tsp kosher salt,
1, 14-oz package all butter puff pastry ,
Flour for dusting,
1 large egg white,
1 1/2 tsps white sanding sugar.
1. Line a large rimmed baking sheet with parchment paper. Stir constartch and 1 1/2 tbls
cold water in a small bowl to blend. COmbine fresh cherries and next four ingredients in a large sacuepan.
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, Sturring occasionally.
2. 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. Whisk egg white and 1 tbls 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 tbls
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.
3. Brush tops with egg wash, then sprinkle with raw sugar. chill for 30 minutes. Preheat oven to 375 degrees.
Bake pastries until tops and bottoms are golden brown, 20-25 minutes. Let cool and transfer to wire racks;
Can do this 1 day ahead.
Flash Freeze before baking…once frozen, wrap for use within 3 weeks.
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