Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons cornstarch

  2. 2 cups fresh cherries, stemmed and pitted, or about 12 ounces frozen pitted cherries, unthawed

  3. 2/3 cup dried cherries

  4. 1/2 cup sugar

  5. 1 teaspoon vanilla extract

  6. 1/8 teaspoon kosher salt

  7. 1 14-ounce package all-butter puff pastry (preferably Dufour), thawed in refrigerator Flour (for dusting)

  8. 1 large egg white

  9. 1 1/2 teaspoon raw sugar

Instructions Jump to Ingredients ↑

  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.

  2. Roll out pastry on a lightly floured surface to an 18x15" rectangle. Using a sharp knife or pizza cutter, cut dough into nine 6x5" rectangles. Whisk egg white and 1 tablespoon water in another small bowl for egg wash.

  3. Working with 1 pastry rectangle at a time, place on a work surface and brush edges with egg wash. Scoop 3 tablespoons cherry mixture onto one side; fold dough over filling so that short ends meet, forming a 5x3" packet. Crimp edges with a fork to seal. Using a sharp knife, cut a few slits in top of pie to vent. Place on prepared baking sheet; repeat with remaining dough and filling.

  4. Brush tops with egg wash, then sprinkle with raw sugar. Chill for 30 minutes. Preheat oven to 375°F. Bake pastries until tops and bottoms are golden brown, 30-40 minutes. Let cool for 10 minutes on baking sheet. Transfer to wire racks; let cool completely. DO AHEAD: Can be made 1 day ahead. Let stand at room temperature.


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