So remember when I posted this, I mentioned I had saved some cherries to make something else as well? I saw this recipe in Bon Appetit, right around the time that we were picking all the cherries, so I was super excited. I just love puffed pastry…it is so easy to work with, and everything comes out looking so impressive when in reality it was actually pretty simple. I decided though that it was time to try a new puffed pastry…and I am so glad I did.
I mentioned a while ago that my husband has eliminated dairy from his diet. It actually has been easier than I thought – although I am still eating dairy. I have been trying to make more dairy free desserts – but I just love baking with butter, and I have not eliminated it from the house. Since there are still three people in the house that eat dairy, sometimes he just has to go without the baked goods. The other week I was in Whole Foods though, and I noticed a puffed pastry that was dairy free – I was very intrigued, because to me puffed pastry is really just about the butter – but how can puffed pastry be bad? I was about to find out. I decided to try these Cherry Hand Pies using the dairy-free dough because I knew the cherries would be amazing, and balance out any strange taste the puffed pastry ended up having. Well – I was shocked – I couldn’t tell the difference whatsoever – these were fabulous – and I didn’t miss the butter flavor at all! Best of all, my husband was extremely appreciative – so much so that he ate three the night I made them. So – if dairy is not your friend, you must go to Whole Foods and find this product – you will be so happy you did!
- 1 1/2 tablespoons corn starch
- 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
- 11.4-ounce package all-butter puff pastry (preferably Dufour), thawed in refrigerator
- Flour (for dusting)
- 1 large egg white
- 1 1/2 teaspoons raw sugar
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°. 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.
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