I was thinking about you. Yes, you specifically. I just wanted to say thanks. Thank you for helping me see the bright side of things when all I wanted to see were the shadows. For helping me find my voice when I wanted to sink in the silence. For knowing me when I felt like a stranger to myself. For helping me realize that I am enough. Your encouraging words have helped me get through the past few weeks. From the roots of my soul...thank you <3
Cherry Pockets
adapted from Food.com
Ingredients:
1 1/4 cups sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter, softened
2 (14 1/2 ounce) cans pitted tart cherries (I used fresh, pitted sweet cherries)
2 teaspoons lemon juice
1 package frozen puff pastry sheets
1 beaten egg plus 1 tablespoon of water, for brushing the tops
Raw sugar for sprinkling the tops
Cherry Filling:
Drain cherries and place in a saucepan.
Add sugar, cornstarch, lemon juice and salt. Cook over medium heat until thickened. Add butter and let cool.
Assembly:
Preheat over to 400 degrees.
Defrost puff pastry sheets according to package directions. Take one sheet and cut into 6 rectangles.
Fill each rectangle with a heaping tablespoon of cherry filling.
Fold over and crimp seams with the tines of a fork to seal. Poke the tops with a fork. Brush the tops with the egg wash and sprinkle with raw sugar.
Bake for 15-20 minutes or until puff pastry is puffed and golden brown.
1 1/4 cups sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter, softened
2 (14 1/2 ounce) cans pitted tart cherries (I used fresh, pitted sweet cherries)
2 teaspoons lemon juice
1 package frozen puff pastry sheets
1 beaten egg plus 1 tablespoon of water, for brushing the tops
Raw sugar for sprinkling the tops
Cherry Filling:
Drain cherries and place in a saucepan.
Add sugar, cornstarch, lemon juice and salt. Cook over medium heat until thickened. Add butter and let cool.
Assembly:
Preheat over to 400 degrees.
Defrost puff pastry sheets according to package directions. Take one sheet and cut into 6 rectangles.
Fill each rectangle with a heaping tablespoon of cherry filling.
Fold over and crimp seams with the tines of a fork to seal. Poke the tops with a fork. Brush the tops with the egg wash and sprinkle with raw sugar.
Bake for 15-20 minutes or until puff pastry is puffed and golden brown.
Beautiful, delicious mini pies! I'm glad things are looking up for you :)
ReplyDeleteYum! Gorgeous little cherry pockets! This recipe looks scrumptious.
ReplyDeleteLove your mini pies... yum!
ReplyDeleteHi Lizzy, thank you for your kind comments :)
ReplyDeleteRussell, thanks for stopping by! I hope you try these cherry pies sometime :)
Thank you Christine!