Cherries, especially sour cherries, have a hint of almond flavor, which intensifies when you pair them with the real thing. These hand pies will be a hit at backyard barbecues. The filled turnovers can be wrapped and frozen for up to 3 months and then topped and baked directly from the freezer; just increase the baking time to 30 minutes.
- 1 sheet frozen puff pastry (about 1 lb./500 g), thawed
- 2 Tbs. ground almonds
- 2 Tbs. confectioners’ sugar
- 1 cup (6 oz./185 g) pitted fresh, thawed frozen, or drained canned Bing or sour cherries
- 1/2 cup (4 oz./125 g) plus 2 Tbs. granulated sugar
- 1 Tbs. all-purpose flour
- 1 egg white, lightly beaten
- 1/4 cup (1 oz./30 g) sliced almonds
Line a baking sheet with parchment paper
On a floured work surface, roll out the puff pastry into an 18-by-12 inch (45-by-30-cm) rectangle about 1/8 inch (3 mm) thick. Cut the rectangle into six 6-inch (15-cm) squares.
In a small bowl, stir together the ground almonds and confectioners’ sugar. In another bowl, stir together the cherries, 1/2 cup granulated sugar and flour.
Place 2 tsp. of the almond mixture in the center of each square. Divide the cherry mixture among the squares, placing it on the almond mixture. Brush 2 contiguous sides of each square lightly with the egg white and fold in half to form a triangle. Crimp the edges with a fork to seal. Place the pastries on the prepared pan, spacing them at least 1 1/2 inches (4 cm) apart. Refrigerate for about 30 minutes.
Preheat an oven to 425°F (220°C). Crimp the edges of each triangle again. Brush the tops lightly with the egg white. Sprinkle with the sliced almonds and then with the 2 Tbs. granulated sugar. Cut 2 small vents in the top of each triangle.
Bake for 20 minutes. Reduce the heat to 350°F (180°C) and continue to bake until the turnovers are puffed and golden, 10 to 15 minutes. Let cool on the pan on a wire rack. Serve warm. Serves 6.
Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013)