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cherry hand pies

Easy Cherry Hand Pies

5 from 1 vote
These easy Cherry Hand Pies bring the classic diner dessert right to your kitchen in under forty minutes. Using store-bought puff pastry creates a perfectly flaky exterior that contrasts beautifully with the sweet and tart homemade fruit filling.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 pies
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 package puff pastry (2 sheets), thawed but cold All-butter puff pastry yields the best flavor
  • 1 cup cherry pie filling Canned or homemade, cooled completely
  • 1 large egg, beaten Used for sealing and glazing
  • 1 tablespoon water To mix with the egg wash
  • 2 tablespoon coarse sugar For sprinkling on top
  • ½ cup powdered sugar Optional, for glaze
  • 1 tablespoon heavy cream Optional, for glaze

Equipment

  • 1 Baking sheet For baking the pies
  • 1 Parchment paper Prevents sticking
  • 1 Pastry brush For applying egg wash
  • 1 Fork For crimping the edges

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
  2. Unfold the cold puff pastry onto a lightly floured surface and cut each sheet into six equal rectangles.
    lining baking sheet with parchment paper
  3. Spoon two tablespoons of cherry filling into the center of six rectangles, leaving a half-inch border around the edges.
    spooning cherry pie filling onto puff pastry
  4. Whisk the egg and water together, then brush the borders of the filled rectangles lightly with the egg wash.
  5. Place the remaining pastry rectangles on top and use a fork to firmly crimp and seal the edges all the way around.
    crimping puff pastry edges with a fork
  6. Transfer the pies to the baking sheet, cut three small vents in the top of each, and brush entirely with egg wash.
  7. Sprinkle coarse sugar over the tops and bake for 18 to 20 minutes until puffed and deeply golden brown.
  8. Whisk the powdered sugar and heavy cream together, then drizzle over the cooled pies before serving.

Nutrition

Serving: 110gCalories: 320kcalCarbohydrates: 38gProtein: 4.5gFat: 17gSaturated Fat: 4.2gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 9.5gCholesterol: 35mgSodium: 150mgPotassium: 85mgFiber: 1.5gSugar: 18gVitamin A: 120IUVitamin C: 2.5mgCalcium: 15mgIron: 1.2mg

Notes

Keep your puff pastry as cold as possible while working. If the dough gets too warm and sticky, pop the baking sheet in the fridge for 10 minutes before baking to ensure maximum flakiness.

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