Valentina's Corner
These delicious homemade Cherry Hand Pies make for the perfect pastry dessert! Crispy and flakey puff pastry filled with a sweet cherry filling topped with a sugar glaze.
CHERRY HAND PIE RECIPE-
These homemade puff pastry pies are similar to cherry turnovers! The puff pastry sheets are filled with cherry pie filling and cream cheese filling which is then topped with a sweet sugar glaze.
Though the pies are so easy to make, they disappear at parties quickly.
Watch the full detailed video for these Cherry Hand Pies on our YouTube and don’t forget to SUBSCRIBE to our channel.
INGREDIENTS-
With just a few simple ingredients you can have these pastry pies ready to be enjoyed!
- Puff Pastry– You want to use a good quality store-bought puff pastry dough, we use Pepperidge Farms. The puff pastry dough should be thawed.
- Cherries– Your favorite canned cherry pie filling will work in this recipe.
- Cream Cheese– Room temperature cream cheese so it’s easier to mix and spread.
- Sugar– We like to add sugar to the cream cheese for a sweet cheesecake filling. You want to use granulated sugar.
- Egg wash- One egg whisked.
- Glaze– We top the cherry hand pies with a sweet sugar glaze that just takes two ingredients to make. All you need is powdered sugar and milk. Note: You can skip the glaze if you’d like.
HOW TO MAKE CHERRY HAND PIES-
You are not going to believe how simple it is to make these crispy and flakey puff pastry hand pies.
- Prep baking sheet: Line a large rimmed baking sheet with parchment paper and preheat the oven to 375°F.
- Cream cheese filling: In a small bowl, cream together the cream cheese and sugar with a mixer until well combined.
- Cut pastry sheets: Unroll the puff pastry sheet onto a floured surface. Cut the puff pastry into 6 equal triangles.
- Add filling: Add the cream cheese mixture onto three of the triangles, leave about ½” of space around the edge to secure the pies. Top with the cherry mixture filling.
- Assemble pies: Close the three pies with the other three triangles and pinch along the edges. Flip the pies and tuck the pinched edges under. Flip back over and with a fork press down along the edges again.
- Add egg wash: Repeat this with the rest of the pies and the next pastry sheet. Transfer the pies onto a prepared baking sheet. Brush the pies with egg wash and sprinkle with coarse sugar, the coarse sugar is optional.
- Bake pies: Bake until flaky and golden brown and cool the hand pies.
- Add glaze: Once cooled, drizzle with the sugar glaze or dust with powdered sugar and enjoy!
How to make Sugar Glaze– Whisk together powdered sugar and
milk until a thick glaze forms. For extra flavor, you can add lemon juice to the glaze.
FREQUENTLY ASKED QUESTIONS-
Yes, you can totally leave out the cream cheese filling and just fill it with the cherry filling.
Yes, you can make them up to one day in advance with great results.
Store in an airtight container so that the puff pastry does not dry out. You do not have to refrigerate them. These pies will stay fresh for up to 2 days.
We do not recommend freezing these pastry pies.
Yes! If you do not like cherry you can use a different fruit filling such as blueberry, raspberry, or even mixed berry pie filling.
Yes! You can use our homemade pie crust dough. Bake for 20-25 minutes, depending on the size of the pies you made.
MORE DESSERT RECIPES-
- Oreo Pudding Delight
- Rice Krispies Treats
- Pumpkin Roll Recipe
- Cream Cheese Danish
- Peach Pie Recipe
- Greek Baklava Recipe
Cherry Hand Pies Recipe
Ingredients
Cherry Hand Pies-
- 17.3 oz puff pastry sheets, thawed (1 pack)
- 1 cup canned cherry pie filling
- 4 oz cream cheese, room temp
- 1/3 cup granulated sugar
- 1 egg, beaten for egg wash
Sugar Glaze-
- 1/3 cup powdered sugar
- 2-3 tsp whole milk
Instructions
- Line a large rimmed baking sheet with parchment paper and preheat the oven to 375°F.
- In a bowl, mix together cream cheese and granulated sugar until well combined.
- Unroll the puff pastry sheet onto a floured surface. Cut the puff pastry into 6 equal triangles.
- Add the cream cheese mixture onto three of the triangles, leave about ½” of space around the edge to secure the pies. Top with the cherry filling.
- Close the three pies with the other three triangles and pinch along the edges. Flip the pies and tuck the pinched edges under. Flip back over and with a fork press down along the edges again.
- Repeat this with the rest of the pies and the next pastry sheet. Transfer the pies onto a prepared baking sheet.
- Brush the pies with egg wash and sprinkle with coarse sugar, the coarse sugar is optional.
- Bake at 375°F for about 18-20 minutes or until flaky and golden. Allow the hand pies to cool.
- Once cooled, drizzle with the sugar glaze or dust with powdered sugar and enjoy!