From Me (CCL) To You (?)

I made Bon Appetit’s Cherry Hand Pies for a picnic themed dinner party I had the other night — still don’t have chairs for my table. They look real fancy but they are one of the most simple desserts I’ve ever made. One note: if you plan on following along at home, I’d reduce the size of the individual pies as they were a tad too big to be truly single serving. Ingredients: 1 1/2 tablespoons cornstarch2 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 Flour (for dusting) 1 large egg white 1 1/2 teaspoons raw sugar Directions: Preheat oven to 375 degrees. Stir cornstarch and 1 1/2 tablespoons cold water in a small bowl to blend. Set aside.Combine fresh/thawed cherries, dried cherries, sugar, vanilla extract, and kosher salt 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 (I’m not gonna lie, I didn’t quite wait until room temp as I was in a rush and everything turned out a-ok).Roll out puff pastry on a lightly floured surface to an 18x15” rectangle. Using a sharp knife, cut the dough into nine 6x5” rectangles (my vote is that you do twelve or so rectangles). Whisk egg white and 1 tablespoon water in another small bowl for egg wash. Working with 1 pastry rectangle at a time, place onto work surface and brush edges with egg wash. Scoop about 3 tablespoons of cherry mixture onto one side; fold dough over filling so that short ends meet, forming a packet. Crimp edges with a fork to seal and using a sharp knife, cut a few slits in the top of the pie to vent. Place onto a parchment paper lined baking sheet and repeat with remaining dough and filling. Brush tops with egg wash, then sprinkle with raw sugar. Chill for 30 minutes (Again rush! No time! Guests arriving! Probably would have been ever better if I did this but no real crisis occurred). Bake pastries until tops and bottoms are golden brown, 30 - 40 minutes.Let cool for 10 minutes on baking sheet (Did this!). Transfer to wire racks; let cool completely (Did this too!). 

I made Bon Appetit’s Cherry Hand Pies for a picnic themed dinner party I had the other night — still don’t have chairs for my table. They look real fancy but they are one of the most simple desserts I’ve ever made. One note: if you plan on following along at home, I’d reduce the size of the individual pies as they were a tad too big to be truly single serving. 

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
Flour (for dusting)
1 large egg white
1 1/2 teaspoons raw sugar 

Directions:

Preheat oven to 375 degrees. Stir cornstarch and 1 1/2 tablespoons cold water in a small bowl to blend. Set aside.

Combine fresh/thawed cherries, dried cherries, sugar, vanilla extract, and kosher salt 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 (I’m not gonna lie, I didn’t quite wait until room temp as I was in a rush and everything turned out a-ok).

Roll out puff pastry on a lightly floured surface to an 18x15” rectangle. Using a sharp knife, cut the dough into nine 6x5” rectangles (my vote is that you do twelve or so rectangles). Whisk egg white and 1 tablespoon water in another small bowl for egg wash. 

Working with 1 pastry rectangle at a time, place onto work surface and brush edges with egg wash. Scoop about 3 tablespoons of cherry mixture onto one side; fold dough over filling so that short ends meet, forming a packet. Crimp edges with a fork to seal and using a sharp knife, cut a few slits in the top of the pie to vent. Place onto a parchment paper lined baking sheet and repeat with remaining dough and filling. 

Brush tops with egg wash, then sprinkle with raw sugar. Chill for 30 minutes (Again rush! No time! Guests arriving! Probably would have been ever better if I did this but no real crisis occurred). Bake pastries until tops and bottoms are golden brown, 30 - 40 minutes.

Let cool for 10 minutes on baking sheet (Did this!). Transfer to wire racks; let cool completely (Did this too!). 

4 months ago

  1. 57pulses reblogged this from mymorningroutine
  2. tymethiefslongerthoughts reblogged this from quirkyme and added:
    Must bake right now…
  3. quirkyme reblogged this from tealcheesecake
  4. tealcheesecake reblogged this from mymorningroutine
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  6. mymorningroutine reblogged this from squaremeal
  7. s-u-n-s-h-i-n-e-soul reblogged this from kiyoaki
  8. c-a-p-r-i-c-e reblogged this from kiyoaki
  9. forkedit reblogged this from squaremeal and added:
    Handheld cherry pies. How perfect would these be for a Valentine’s picnic?! Practice run next week.
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  11. kcattheblog reblogged this from squaremeal
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  19. meggielynne reblogged this from squaremeal
  20. vanillapagesandink reblogged this from squaremeal and added:
    I made Bon Appetit’s Cherry Hand Pies for a picnic themed dinner party I had the other night — still don’t have chairs...

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