http://www.dessertfortwo.com/2012/07/fresh-cherry-hand-pies-2/
Ingredients
5 ounces fresh cherries
1 tablespoon brown sugar
½ teaspoon almond extract
1 teaspoon lemon juice
1 tablespoon + 2 teaspoons cornstarch
1 sheet of frozen puff pastry (1/2 of a box), defrosted
1 large egg yolk
2 teaspoons heavy cream
granulated sugar for sprinkling on top
Preheat the oven to 400.
First, pit and quarter your cherries. Place them in a bowl and add the brown sugar, extract, lemon juice and cornstarch. Stir to combine, then set aside.
Flour the counter and unfold the pastry sheet, and then lightly roll it out pastry to be about ½” larger on all sides. Using a 6″ round cutter, cut out 2 circles. Move the circles to a baking sheet lined with parchment paper. Divide the cherry filling evenly between the dough rounds, placing it on one side of the circle about ½” from the edge.
Beat together the egg yolk and heavy cream in a small bowl, then brush the entire edge of the dough circles with it. Fold over the dough and crimp to seal the edges. Slice 3 slits in the top of each pie and sprinkle with sugar.
Bake for 18-21 minutes, until nicely golden and puffy.
Let cool for 10 minutes before serving (or hot cherry lava will erupt in your mouth upon the first bite).
This recipe easily multiplies up to feed a crowd. Enjoy!
Ingredients
5 ounces fresh cherries
1 tablespoon brown sugar
½ teaspoon almond extract
1 teaspoon lemon juice
1 tablespoon + 2 teaspoons cornstarch
1 sheet of frozen puff pastry (1/2 of a box), defrosted
1 large egg yolk
2 teaspoons heavy cream
granulated sugar for sprinkling on top
Preheat the oven to 400.
First, pit and quarter your cherries. Place them in a bowl and add the brown sugar, extract, lemon juice and cornstarch. Stir to combine, then set aside.
Flour the counter and unfold the pastry sheet, and then lightly roll it out pastry to be about ½” larger on all sides. Using a 6″ round cutter, cut out 2 circles. Move the circles to a baking sheet lined with parchment paper. Divide the cherry filling evenly between the dough rounds, placing it on one side of the circle about ½” from the edge.
Beat together the egg yolk and heavy cream in a small bowl, then brush the entire edge of the dough circles with it. Fold over the dough and crimp to seal the edges. Slice 3 slits in the top of each pie and sprinkle with sugar.
Bake for 18-21 minutes, until nicely golden and puffy.
Let cool for 10 minutes before serving (or hot cherry lava will erupt in your mouth upon the first bite).
This recipe easily multiplies up to feed a crowd. Enjoy!
Nessun commento:
Posta un commento