Name: Cherry Hand Pies with Puff Pastry Crust
Total time: 2 h 30 min
Ingredients: 1 pound (454 grams) fresh or frozen sweet cherries , pitted and chopped; ¼ cup (1¾ ounces/50 grams) plus 1 tablespoon sugar , divided; ½ teaspoon almond extract; ½ teaspoon grated orange zest; ⅛ teaspoon table salt; 1 tablespoon cornstarch; 1 tablespoon water; 2 (9½ by 9-inch) sheets puff pastry , thawed; 1 large egg , lightly beaten with 1 tablespoon water

Why This Recipe Works

We found the sweetness, deep color, and firm texture of sweet cherries more appealing than softer jarred or canned tart cherries (which are commonly used for pies) in this quick-baking pastry. Chopping the cherries gave the filling more body and ensured every bite of turnover had chunks of fruit. A little almond extract and orange zest deepened the cherry flavor without being distracting. We now had cherry hand pies that tasted like summer but could be made at any time of year. Weigh frozen cherries before thawing and draining. The three 1-inch slits are essential to prevent the pastries from bursting and leaking filling.

Before You Begin

To thaw frozen puff pastry, let it sit either in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour.

Instructions

Cook cherries, ¼ cup sugar, almond extract, orange zest, and salt in medium saucepan over medium heat, stirring occasionally, until cherries release their juices, mixture thickens and spatula starts to leave trail when pulled through, 6 to 8 minutes.

Whisk cornstarch and water together in bowl, then stir into cherry mixture. Cook until mixture has thickened to jam-like consistency, about 1 minute (you should have about 1¼ cups filling). Let cool completely, about 30 minutes.

Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Working with 1 sheet of pastry at a time, roll into 10-inch square on floured counter. Cut pastry into four 5-inch squares. Place 2 tablespoons cherry filling in center of each square.

Brush edges of squares with egg wash, then fold 1 corner of each square diagonally over filling. Using fork, crimp edges of dough to seal. Transfer pies to prepared sheet and cut three 1-inch slits on top (do not cut through filling). Freeze pies until firm, about 15 minutes. (Once frozen, pies can be transferred to airtight container and stored in freezer for up to 1 month.)

Brush tops of pies with remaining egg wash and sprinkle with remaining 1 tablespoon sugar. Bake until well browned, about 25 minutes, rotating sheet halfway through baking. Transfer pies to wire rack and let cool slightly, about 15 minutes. Serve warm or at room temperature.