Saturday, September 17, 2011

Cherry Pockets


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.









4 comments:

  1. Beautiful, delicious mini pies! I'm glad things are looking up for you :)

    ReplyDelete
  2. Yum! Gorgeous little cherry pockets! This recipe looks scrumptious.

    ReplyDelete
  3. Hi Lizzy, thank you for your kind comments :)

    Russell, thanks for stopping by! I hope you try these cherry pies sometime :)

    Thank you Christine!

    ReplyDelete

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