Description
Tart cherry hand pies made with puff pastry are an easy summertime dessert everyone will love! With a homemade cherry filling, this is everything you love about cherry pie but in a hand-held mini version!
Ingredients
Scale
- 2 Sheets Pepperidge Farm Frozen Puff Pastry Dough (2 - count, 17.3 ounce box)
- 2 Cups Fresh Cherries - pitted
- 1/2 Cup Sugar
- Juice and Zest of 1 Lemon
- 1/8 Teaspoon Salt
- 1 Egg
- 1 Cup Powdered Sugar
- 2-3 Teaspoons Water
Instructions
BEFORE STARTING - thaw puff pastry in the fridge 24 hours before starting this recipe!
- Preheat oven to 400 degrees.
- Pit the fresh cherries and add to a medium size saucepan along with sugar, lemon juice, zest, and salt. Cook on medium heat and bring to a low boil for 15-20 minutes and let reduce down slightly. Remove from the stove, pour in a bowl, and let cool.
- While the cherries are cooking, prepare your dough. Lightly flour a countertop and place 1 sheet of thawed puff pastry dough on top. Lightly flour the top as well and flour as needed to prevent any sticking as you roll out the dough. With a rolling pin, gently roll the dough into a 12x12" square.
- With a pastry cutter or knife, cut the dough into 4 even 6x6" squares.
- Repeat with the second sheet of dough.
- Gently beat 1 egg with a splash of water in a bowl.
- Once you have all of your squares ready, spoon 2 tablespoons of the cherry filling in the middle of one square. Lightly brush 2 of the edges with the egg wash and then fold the other side on top forming a triangle. With a fork, gently crimp the 2 edges sealing the pie completely. Transfer to a baking sheet lined with parchment paper. Repeat filling each hand pie and preparing with the same process.
- Once all the pies have been filled and crimped, gently cut a 1-inch slit in the middle of each top. Then brush each pie with the egg wash.
- Place in the oven and bake for 20 minutes until the dough is golden brown on the top and fully cooked on the bottom.
- Remove and let cool for 10-20 minutes on a cooling rack.
Icing
- In a bowl, add the powdered sugar and water. Whisk together until a thin glaze is formed. If your glaze is too thick, add just a little bit more water so that it is more of a "drizzly" consistency. Be careful because it doesn't take much liquid to thin out. If the glaze is too thin, add more powdered sugar until the right consistency.
- Lightly drizzle the glaze over each hand pie and then enjoy!
Notes
- The cherry filling can be made the day before and kept in the fridge until needed.
- Keep leftovers in the fridge for up to 3-4 days.
- These can be enjoyed warm straight out of the oven, room temp, or even cold.
- See in post instructions for how to make ahead and freeze.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Pies
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 419
- Sugar: 18.1 g
- Sodium: 191.7 mg
- Fat: 23.7 g
- Carbohydrates: 48.1 g
- Fiber: 1.7 g
- Protein: 5 g
- Cholesterol: 0 mg