Cherry-and-Cream-Cheese Hand Pies

Name: Cherry-and-Cream-Cheese Hand Pies
Prep time: 45 min
Total time: 1 h 40 min
Yield: Makes 8
Ingredients: 10 ounces sour cherries, pitted and halved (1 3/4 cups); 6 tablespoons sugar; 1 tablespoon plus 4 teaspoons unbleached all-purpose flour, plus more for dusting; 2 pinches kosher salt; 1/4 teaspoon finely grated lime zest, plus 3/4 teaspoon fresh juice; 4 ounces cream cheese, room temperature; 1 large egg yolk, plus 1 large egg, beaten; 3 tablespoons sweetened shredded coconut; 1 pound all-butter puff pastry, thawed if frozen

Recipe photo courtesy of Kate Mathis

A cross between a sour cherry pie and a cheese Danish, these flaky pastries are the perfect way to showcase the ephemeral summer fruit.

Source: Martha Stewart Living, June 2017

1 hour 40 mins 45 mins Makes 8

Total Time Prep Yield

Ingredients

10 ounces sour cherries, pitted and halved (1 3/4 cups)
6 tablespoons sugar
1 tablespoon plus 4 teaspoons unbleached all-purpose flour, plus more for dusting
2 pinches kosher salt
1/4 teaspoon finely grated lime zest, plus 3/4 teaspoon fresh juice
4 ounces cream cheese, room temperature
1 large egg yolk, plus 1 large egg, beaten
3 tablespoons sweetened shredded coconut
1 pound all-butter puff pastry, thawed if frozen

Directions

1. Preheat oven to 400 degrees. Combine 1 1/4 cups cherries, 1/4 cup sugar, 4 teaspoons flour, and a pinch of salt in a small saucepan over medium-high heat. Bring to a boil, stirring constantly; cook 30 seconds more, then remove from heat and let cool completely, 30 minutes. Stir in remaining 1/2 cup cherries and lime juice (you should have 1 cup).
2. Beat together cream cheese, lime zest, egg yolk, remaining 2 tablespoons sugar, and remaining pinch of salt on medium speed until smooth. Beat in coconut and remaining 1 tablespoon flour.
3. On a lightly floured sheet of parchment, roll out dough to a 16 1/2-by-12 1/2-inch rectangle. Trim edges. Cut in half horizontally; cut each half into four 4-by-6-inch rectangles (8 total). Slide parchment onto a baking sheet; refrigerate 15 minutes.
4. Remove dough from refrigerator. Place 1 tablespoon cream-cheese mixture on one short side of a piece of dough. Top with about 2 tablespoons cherry mixture. Brush edges with egg wash, then fold dough over to enclose filling. Press edges with a fork to seal. Repeat with remaining pastry and filling. Cut a 1-inch vent in top of each pastry. Brush off excess flour, then brush with egg wash. Freeze 15 minutes. Transfer to oven, reduce temperature to 375 degrees, and bake until pies are puffed, golden brown, and bubbling, 32 to 37 minutes. Transfer immediately to a wire rack; let cool completely.

Variations

Strawberry: Start recipe with 10 ounces strawberries, cut into 1/2-inch pieces (1 3/4 cups). In step 1, cook 11/4 cups fruit with 3 tablespoons sugar, 4 tablespoons flour, and a pinch of salt. Replace lime juice and zest with orange juice and zest.

Mixed Berry: Start recipe with 10 ounces berries (1 3/4 cups). In step 1, cook 1 1/4 cups fruit with 1/3 cup sugar, 4 tablespoons flour, and a pinch of salt.

Apricot: Start recipe with 10 ounces apricots (3 large or 5 small), cut into a 1/2-inch dice (1 3/4 cups). In step 1, cook 1 1/4 cups fruit with 1/3 cup sugar, 4 tablespoons flour, and a pinch of salt.

Peach: Start recipe with 10 ounces peaches (2 medium), cut into a 1/2-inch dice (1 3/4 cups). In step 1, cook 1 1/4 cups fruit with 3 tablespoons sugar, 2 tablespoons flour, and a pinch of salt. Replace lime juice and zest with lemon juice and zest.

Plum-Blueberry: Start recipe with 6 ounces plums (1 to 2, preferably Italian prune), cut into a 1/2-inch dice (1 cup); and 4 ounces blueberries (3/4 cup). In step 1, cook 1 1/4 cups fruit with 6 tablespoons sugar, 2 tablespoons flour, and a pinch of salt. Replace lime juice and zest with lemon juice and zest.

Cook's Notes

For the flakiest results possible, use all-butter puff pastry and chill it twice: once in the fridge before filling, and again in the freezer after assembly and before baking.