Ingredients
Scale
- 5 ounces fresh cherries
- 2 tablespoons brown sugar
- 1/2 teaspoon almond extract
- 1 teaspoon lemon juice
- 2 tablespoons cornstarch
- 1 sheet of frozen puff pastry (defrosted)
- 1 large egg yolk
- 2 teaspoons heavy cream
- granulated sugar for sprinkling
Instructions
- Preheat the oven to 400 degrees F.
- Pit the cherries and place them in a bowl. Add brown sugar, almond extract, lemon juice, and cornstarch. Stir and set aside.
- Flour the counter, unfold the pastry sheet, and roll it slightly larger. Use a 6" round cutter to cut out 2 circles and transfer them to a parchment-lined baking sheet.
- Divide the cherry filling between the circles, placing it on one side, about 1/2" from the edge.
- Beat the egg yolk with heavy cream and brush the edges of the dough circles. Fold and crimp to seal the edges, then cut 3 slits on top and sprinkle with sugar.
- Bake for 18-21 minutes until golden and puffy. Let cool for 10 minutes before serving.
Notes
For extra sweetness, increase the brown sugar if desired.
Serve warm to avoid the cherry filling being too hot when bitten into.
Leftover pies can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 hand pie
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.