Cherry Hand Pies
Serving Size: Makes 9
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 teaspoon raw sugar
Adapted From: bonappetit.com
These put those store bought hand pies to shame
Line a large rimmed baking sheet with parchment paper.
Stir cornstarch and 1 1/2 tablespoons 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. Remove from heat and let cool to room temperature, stirring occasionally.
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 tablespoon 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 3 tablespoons 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. 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, 30-40 minutes.
Let cool for 10 minutes on baking sheet. Transfer to wire racks; let cool completely.
DO AHEAD: Can be made 1 day ahead. Let stand at room temperature.