Ingredients

The following ingredients have 4 Servings
  • 2 sheets puff pastry (defrosted)
  • 1 1/2 cups cherries (pitted and cut into quarters)
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 egg
  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla extract

Instruction

  • Preheat oven to 375°F. In a medium bowl, toss cherries, sugar, cornstarch and lemon juice. Set aside.
  • Unroll puff pastry sheets and cut each into 6 equal rectangles. Equally spoon filling into the 6 of the rectangles, heaping it on there, but leaving edges free.
  • Top with remaining 6 puff pastry rectangles and press together using the edge of a fork or pinching with your fingers.
  • Transfer to a rimmed baking sheet lined with parchment paper to prevent sticking. I highly recommend using parchment and not cooking spray.
  • Whisk egg in a small bowl with 1 tablespoon water and lightly brush onto tops. With a sharp knife, cut 3 slits in each hand pie so steam can release.
  • Bake for approximately 20 minutes, although times can vary depending on the brand of puff pastry you purchase so keep a watchful eye.
  • Remove and allow to cool slightly.