Almond, Pear and Cherry Pocket Pies

Name: Almond, Pear and Cherry Pocket Pies
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 2 to 3 Bartlett pears; 118 milliliters blanched and sliced almonds; 118 milliliters dried sour cherries; 4 teaspoons cornstarch; 1 egg; 1 Tbsp fresh lemon juice (from 1/2 a lemon); 7 ounce sheets (7-ounce) sheets frozen puff pastry, thawed; 0 teaspoons fine sea salt; 79 milliliters sugar, plus more for sprinkling

Almond, Pear and Cherry Pocket Pies might be just the dessert you are searching for. This recipe serves 10. One portion of this dish contains roughly 2g of protein, 4g of fat, and a total of 107 calories. If you have lemon juice, puff pastry, egg, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free and vegetarian diet. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 375 degrees F. Line baking sheets with parchment.

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Puff Pastry Sheets

All Purpose Flour

Roll

Transfer the 20 rectangles on to the baking sheet and chill in the fridge until cold.

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Almond Extract

Lemon Juice

Corn Starch

Cherries

Almonds

Pear

Sugar

Salt

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.

Ingredients you will need

Fruit

Egg

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Dough

Brush the tops with the beaten egg.

Ingredients you will need

Egg

Cut 3 vents, about 1/2-inch long, in the top of each pie.

Sprinkle with sugar.

Ingredients you will need

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.

Ingredients you will need

Crust