ALMOND, PEAR AND CHERRY POCKET PIES
Provided by Anne Thornton, Host of Dessert First
Time 2h15m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Line baking sheets with parchment.
- Lightly flour your work surface. Unfold 1 puff pastry sheet at a time and roll each into a 10 by 15-inch rectangle. Using a ruler, cut each into 2 (5 by 15-inch) rectangles, then cut each rectangle into 5 (5 by 3-inch) rectangles. Transfer the 20 rectangles on to the baking sheet and chill in the fridge until cold.
- Peel, halve and core the pears, and then cut them into 1/4-inch thick slices. Toss them with the almonds, cherries, sugar, cornstarch, salt, lemon juice and almond extract.
- Remove the rectangles from the fridge, place 5 of them on a new baking sheet and evenly spoon half the fruit mixture onto them, leaving a little bit of a border all around. Beat the egg and lightly brush the borders. Lay 5 more rectangles of dough over the filling. Use a fork to press them gently sealed. Repeat with the remaining dough and filling. Refrigerate for 20 minutes.
- Brush the tops with the beaten egg. Cut 3 vents, about 1/2-inch long, in the top of each pie. Sprinkle with sugar. Bake, rotating once, until the crust is golden and you see the juices bubbling, 25 to 30 minutes. Cool the pies on a cooling rack at least 20 minutes before serving.
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Bryan Cosme
[email protected]I'm not a big fan of pears, but I think I would still like these pies.
Carolina Ferreira
[email protected]These pies look delicious! I can't wait to try them.
White Hacker
[email protected]I love the idea of these pocket pies, but I think I would use a different filling next time.
Altaf Aslam
[email protected]These pies were a great way to use up some leftover pears and cherries. They were also very easy to make.
Silalomilo Lemalu
[email protected]The crust on these pies was a bit dry, but the filling was very good. I would try a different crust recipe next time.
Ruben Lopez
[email protected]These pocket pies were a bit too sweet for my taste, but they were still good. I think I would use less sugar next time.
Jasmine Chamfya
[email protected]I love the combination of almonds, pears, and cherries in these pies. The crust is also very flaky and delicious. I highly recommend this recipe.
ntalo isima
[email protected]These pies were so easy to make and they turned out so well! The crust was perfect and the filling was delicious. I will definitely be making these again.
Abel Patrick
[email protected]I made these pocket pies for a party and they were a hit! Everyone loved them. The crust was crispy and the filling was gooey and delicious. I will definitely be making these again.
Its Yeasin
[email protected]These almond-pear-and-cherry pocket pies were a delight! The flaky crust and the sweet-tart filling were a perfect combination. I especially loved the addition of the almonds, which gave the pies a nice nutty flavor.