I realize I’ve been terribly remise in posting anything baking related and I feel really bad about that. Fox And A Parasol started as a way for me to share my love of baking and lately its just become so much more for me.
This year has been a crazy whirlwind and I’ve really focused on learning to go with the flow and doing whatever my heart desires; to an extent. In this case it really, really wanted some fresh cherry turnovers and one of my co-workers were kind enough to give me some fresh cherries to jump-start my craving.
I poked around for a suitable recipe and settled on THIS recipe for Cherry Hand Pies from Jamie of My Baking Addiction for two reasons. First, they looked Fantastic (with a capital F) and secondly because they made my mouth water. Sometimes it really is that simple.
Before I started baking I knew that making these pies was going to be a project and now that I’ve had them I can totally say that they were worth every minute. I still get compliments from people I gifted these with on how awesome they were and one person’s Husband even thought that they came from a bakery. High praise indeed.
All with all recipes line up your ingredients to make sure you don’t miss anything.
First we’re going to tackle the filling so mix up your cornstarch and water and then get pitting your cherries (since we didn’t have any dried cherries I just used 2 2/3 C. of fresh cherries).
Now that you’re cherries are good to go toss them along with the sugar, lemon juice, vanilla and salt into a saucepan and cook over medium heat for about 5 minutes. You’ll know when it’s time to add the cornstarch because your cherries will soften and you’ll see a lot of juice.
If you’re looking for a fantastic pie filling, or ice cream topping you can stop right here. This stuff is amazing and when I gave The Husband a little taste his eyes lit up; it’s really that good. If you want to keep going with the hand pies then it’s time to get started on the pastry part.
Roll out the puff pastry and cut it so that you end up with 8 rectangles that are roughly the same size.
Next we’ll add the filling and to seal it brush the edges with the egg wash.
Then fold it over and seal it with a fork.
Repeat the process until all your pastry is used up and you have 8 little triangles that look something like this.
Just before you pop them into the freezer brush each with the egg wash, sprinkle with some sugar and cut some slits on top so that the pies can vent.
Into the freezer they go for 30 minutes or so. Once they’re nice and cold transfer your tray into your preheated oven and bake then for 30 – 40 minutes. You’ll know they’re done with the filling started oozing and they’re a beautiful golden brown.
The recipes says that you’re suppose to transfer the pies to a tray to cool but let’s be honest. I waited until the pies were just cool enough to pick up and then I inhales it and The Husband did the same. In fact, so did everyone that I gave these to.
If that’s not a resounding compliment of the highest order I don’t know what is. So hop on over to the store and pick up some cherries and puff pastry and make some of your own. In fact, I think it might even still be cherry season. Just saying.