Cherry Hand Pies
10 ingredients
1 steps
Ingredients
- 1 1/2 tablespoons cornstarch
- 2 cups fresh cherries, stemmed and pitted, or about 12 ounces frozen pitted cherries, unthawed
- 2/3 cup dried cherries
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 1 14-ounce package all-butter puff pastry (preferably Dufour), thawed in refrigerator
- Flour (for dusting)
- 1 large egg white
- 1 1/2 teaspoon raw sugar
Directions
-
1["Line a large rimmed baking sheet with parchment paper. Stir cornstarch and 1 1/2 tablespoons cold water in a small bowl to blend. Combine fresh cherries and next 4 ingredients in a large saucepan. Cook over medium heat, stirring occasionally, until cherry juices are released, about 5 minutes. Add cornstarch mixture; bring to a boil, stirring often. Remove from heat and let cool to room temperature, stirring occasionally.", "Roll out pastry on a lightly floured surface to an 18x15\" rectangle. Using a sharp knife or pizza cutter
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