Fresh cherry hand pies made with frozen puff pastry dough and fresh cherries!
I’m positive your 4th of July plans include more than two people, however, hear me out: this recipe is easily scaled up to feed your crowd. Like, way too easily. And then suddenly you have hand pies for breakfast, which isn’t entirely a bad thing.
I’m so dang happy right now because 1) I have a pie in my hand and 2) we will have a crowd this Wednesday night. Not only are my parents driving up for a quick visit (hooray for living close to family again!), but the Mr. and I have met some pretty wonderful people in this new city already.
I’ve always heard midWestern people were the nicest bunch around, and I’m happy to report it’s very true.
We will be smiling from ear to ear while we cook it up for our crowd. He’s in the charge of the meats on the grill (including red chile buttermilk-marinated chicken!), and I’m in charge of side dishes and dessert.
I plan on making these fresh cherry hand pies. Puff pastry makes this recipe easy peasy, and I bet you even have the other ingredients in your pantry already. I’m one of those people that always keeps puff pastry in my freezer (because you can even make puff pastry donuts with it!), but just in case you don’t, I have a recipe for homemade puff pastry from scratch. And once you make your own puff pastry, you can also make ham and cheese puff pastry squares or apple turnovers. Did you know?!
Puff pastry is amazing stuff.
This recipe is a starting point for you. Simply multiply the ingredients by how many guests you have, and then bake!
I hope y’all have a wonderful 4th of July!
Yields 2 hand pies
Fresh cherry mini hands pies: Recipe makes 2 hand pies, but can be doubled.
15 minPrep Time
21 minCook Time
36 minTotal Time
- 5 ounces fresh cherries
- 1 tablespoon brown sugar
- 1/2 teaspoon almond extract
- 1 teaspoon lemon juice
- 1 tablespoon + 2 teaspoons cornstarch
- 1 sheet of frozen puff pastry (1/2 of a box), defrosted
- 1 large egg yolk
- 2 teaspoons heavy cream
- granulated sugar for sprinkling on top
- Preheat the oven to 400.
- First, pit and quarter your cherries. Place them in a bowl and add the brown sugar, extract, lemon juice and cornstarch. Stir to combine, then set aside.
- Flour the counter and unfold the pastry sheet, and then lightly roll it out pastry to be about 1/2" larger on all sides. Using a 6" round cutter, cut out 2 circles. Move the circles to a baking sheet lined with parchment paper. Divide the cherry filling evenly between the dough rounds, placing it on one side of the circle about 1/2" from the edge.
- Beat together the egg yolk and heavy cream in a small bowl, then brush the entire edge of the dough circles with it. Fold over the dough and crimp to seal the edges. Slice 3 slits in the top of each pie and sprinkle with sugar.
- Bake for 18-21 minutes, until nicely golden and puffy.
- Let cool for 10 minutes before serving (or hot cherry lava will erupt in your mouth upon the first bite).
This recipe easily multiplies up to feed a crowd. Enjoy!