Frozen Butter Puff Pastry if very handy to stock in the freezer. I often wrap sweetened Fruit, Azuki Paste OR Chocolate with the Puff Pastry, and bake them in the oven. Today I used Cherries. However, Cherries are not in season now and I couldn’t find Frozen Cherries either. So I used 1 can of Pitted Cherries. It was super easy as I didn’t have to remove stones, and the result was impressive.
Makes
6 Cherry Pies
Ingredients
1 can (400g) Pitted Cherries
1/3 cup Syrup from the can of Cherries
2 tablespoons Sugar *OR add extra to suit your taste
1 small pinch Salt
1 tablespoon Corn Starch
1 & 1/2 sheets Frozen Butter Puff Pastry
Flour to dust work surface
Milk & Sugar *optional, read ‘Method 7’
Method
Drain the can of Cherries and save the syrup.
Place 1/3 cup of the saved Syrup, Sugar, Salt and Corn Starch in a saucepan, mix well, and bring to the boil, stirring constantly, over medium low heat. When thickened, add the drained Cherries, and stir to combine. Set aside and cool completely.
*Note: If you want to use Fresh Cherries OR Frozen Pitter Cherries, see ‘Cherry Crumble Pie’ recipe. Alter the amount if you make 6 pieces.
Preheat oven to 180°C. Line a baking tray with baking paper.
Dust a flat work surface such as a cutting board with Flour, place a sheet of Butter Puff Pastry, and cut into 4 squares. Place some completely cooled Cherries on each Puff Pastry square.
Fold in half to wrap the filling and secure the edges using a fork pressing down to stick them together. Make some cuts on top.
Cut remaining 1/2 sheet of Puff Pastry into 2 squares, and repeat the process.
To make the outside of the pies extra crunchy, brush them with a very small amount of Milk and sprinkle with Sugar, about 1/4 to 1/2 teaspoonful each. But this is optional.
Bake for 25 minutes or until golden brown.
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