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Categories:Viewed: 29 - Published at: 4 years ago
Ingredients
- One 14-ounce package all-butter puff pastry, thawed and chilled
- 2 cups cherries, pitted and coarsely chopped
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon ground cinnamon
- 1 large egg, beaten
Method
- Preheat the oven to 350.
- Using a lightly floured rolling pin, roll out the puff pastry on parchment paper to a 14-by-12-inch rectangle and cut into eight 3-by-3 1/2-inch pieces.
- Transfer the parchment paper to a baking sheet.
- In a medium bowl, toss the cherries with the sugar, cornstarch, lemon juice and cinnamon.
- Brush the pastry edges of the rectangles with the beaten egg wash.
- Mound the filling in the center of each pastry and fold the dough over; press to seal and crimp decoratively.
- Brush the pies with beaten egg and make a small slit in the top of each one.
- Bake for 40 minutes, until golden.
