Cherry-and-Cream-Cheese Hand Pies
A cross between a sour cherry pie and a cheese Danish, these flaky pastries are the perfect way to showcase the ephemeral summer fruit.
Gallery
Recipe Summary test
Ingredients
Directions
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.
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.