Cherry Hand Pies Recipe By Tasty
CHERRY HAND PIES RECIPE BY TASTY
Here's what you need: frozen pitted cherry, sugar, cornstarch, almond extract, lemon juice, frozen puff pastry, egg, raw sugar
Provided by Carrie Hildebrand
Categories Desserts
Time 30m
Yield 18 servings
Number Of Ingredients 8
Steps:
- Combine cherries, sugar, cornstarch, almond extract, and lemon juice in a saucepan. Cook over low heat for 5-10 minutes, crushing the cherries with a spoon and stirring occasionally.
- Remove from heat and let cool.
- Preheat oven to 425˚F (220˚C).
- Roll out the puff pastry. Using a cookie cutter, cut 9 rounds out of each sheet of pastry.
- Fill each round with a spoonful of cherry filling. Fold in half over the filling and pinch closed with your fingers, followed by a fork.
- Place on a baking sheet lined with parchment paper. Brush with egg wash and sprinkle with raw sugar.
- Bake 10-12 minutes until golden brown and puffy.
- Cool slightly and serve with a cup of coffee.
- Enjoy!
Nutrition Facts : Calories 158 calories, Carbohydrate 15 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, Sugar 3 grams
CHERRY HAND PIES
There's nothing better than a sweet, from-scratch delight like traditional cherry pie. These precious little hand pies always go fast when I sell them at my pie bakery! -Allison Cebulla, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large saucepan, whisk 4 tablespoons water, sugar, brandy, cornstarch, lemon juice, tapioca, lemon zest and salt until combined. Add cherries. Bring to a boil; cook and stir until thickened, 3-5 minutes. Remove from heat. Set aside to cool., Preheat oven to 400°. On a lightly floured surface, roll half the dough to a 14x9-in. rectangle. Cut out eight 3-1/2 x 4-1/2-in. rectangles. Repeat with remaining dough. , Transfer 8 rectangles to parchment-lined baking sheets; spoon about 3 tablespoons cherry mixture in center of each. Whisk egg and remaining 2 tablespoons water. Brush edges of crust with egg wash. Top with remaining 8 rectangles; press edges with a fork to seal. Brush tops with egg wash; cut slits in tops., Bake until crust is golden brown and slightly puffed, 25-30 minutes. Remove from pans to wire racks to cool. Combine confectioners' sugar, hot water, melted butter, extracts and salt; drizzle over pies. Garnish with freeze-dried strawberries if desired. Let stand until set.
Nutrition Facts : Calories 589 calories, Fat 27g fat (16g saturated fat), Cholesterol 91mg cholesterol, Sodium 380mg sodium, Carbohydrate 83g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.
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