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Cherry Hand Pies
Cherry Hand Pie:
12 ounces frozen or fresh cherries, pitted
1 tablespoon lemon juice
¼ cup granulated sugar
A pinch of kosher salt
1 tablespoon cornstarch
½ teaspoon almond extract
2 sheets frozen puff pastry, thawed
1 egg, beaten
1 cup powdered sugar
1 tablespoon whole milk
½ teaspoon vanilla extract
3-inch round cutter
Combine the cherries, lemon juice, sugar, and salt in a saucepan over medium-high heat. Bring mixture to a boil, then reduce to a simmer for 5 minutes.
Smash some of the cherries lightly with a fork.
Place the cornstarch in a small bowl. Add 3 tablespoons of the cherry liquid and stir until no clumps remain.
Pour the cornstarch mixture into the saucepan and stir. When the mixture thickens, remove from heat, stir in the almond extract, and refrigerate until slightly chilled.
Roll out each puff pastry sheet on a floured surface into a 9 x 12-inch rectangle. Using a 3-inch round cutter, cut out circles in the puff pastry.
Place the circles onto a baking sheet lined with wax paper.
Spoon about 2 teaspoons of cherry filling onto half of the puff pastry circles. Brush the edges with some of the beaten egg and place the remaining puff pastry circles on top to enclose.
Press the edges with a fork to seal. Refrigerate for 20 minutes.
Select the Preheat function on the Cosori Air Fryer, adjust temperature to 350°F, and press Start/Pause.
Cut a 1-inch vent in the top of each pastry. Brush the tops with more of the beaten egg.
Place the cherry hand pies into the preheated fryer baskets.
Set time to 8 minutes, then press Start/Pause.
Remove when golden and puffed. Transfer to a wire rack immediately and allow to cool completely.
Whisk the glaze ingredients together in a small bowl until smooth, then glaze the cooled cherry hand pies.
Serve the pies when the glaze is set.