Cherry Puff Pastry Pies are a delightful fusion of flaky puff pastry and sweet, tart cherry filling, making them the perfect dessert or treat for any occasion. This recipe combines the simplicity of store-bought puff pastry with a homemade cherry filling that bursts with fruity flavour and is complemented by a golden, crispy crust.
Ingredients:
Filling:
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons room temperature water
- 12 oz. bag frozen cherries (or 1/4 cup fresh cherries, pitted and stemmed)
- 1/2 cup granulated sugar
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Crust:
- 1 box (2 sheets) frozen puff pastry, defrosted in the fridge overnight
- 1 large egg, beaten
- 2 teaspoons milk
- Coarse sugar, to garnish
Method:
In a small bowl, whisk together the cornstarch and water until smooth.
In a medium saucepan over medium heat, combine the frozen cherries (or fresh cherries), granulated sugar, fresh lemon juice and salt. Stir to combine.
Cook the cherry mixture until it begins to simmer and release juices, stirring occasionally, about 5-7 minutes.
Stir in the cornstarch mixture and continue to cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 2-3 minutes more.
Remove from the heat and stir in the vanilla extract. Allow the cherry filling to cool completely while you prepare the pastry.
Preheat the oven to 200°C (400°F). Line a baking sheet with baking paper.
On a lightly floured surface, unfold the defrosted pastry sheets. Roll out each sheet slightly to smooth any wrinkles and make them slightly larger.
Cut circles out of the pastry using a round cookie cutter or a glass. You will need an even number of circles for the tops and bottoms of the cakes.
Place half of the pastry circles on the prepared baking tray. Spoon a generous tablespoon of the cooled cherry filling onto each circle, leaving a small rim around the edges.
Brush the edges of the pastry circles with the beaten egg. Place a second pastry circle on top of each filled circle, pressing gently around the edges to seal.
Use a fork to crimp the edges of each pie to ensure they are sealed.
Brush the tops of the pasties with the remaining beaten egg and milk mixture. Sprinkle each pie with coarse sugar for a sweet, crunchy topping.
Bake in the preheated oven for 15-18 minutes or until golden brown and puffed.
Remove from the oven and transfer to a wire rack to cool slightly before serving.
These Cherry Puff Pastry Pies can be served warm or at room temperature. Enjoy as a delicious dessert or sweet treat!
