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Easy to make and oh-so-delicious, this Cherry Puff Pastry Hand Pies recipe is simply puff pastry filled with homemade cherry pie filling, and you can make them even faster in the Air Fryer!
I found this recipe on Delish. I’ve said it before, and I’ll say it again – Delish has a TON of amazing recipes, including the one I’m featuring today! I gave their unlimited membership beginning over a year or so ago, so I am speaking from my own (read: they are not paying me for this review) experiences. The membership cost me $20 for the year, and it includes a wonderful year-long subscription to their quarterly magazine filled with delicious (and easy!) recipes, unlimited access to Delish recipes, members-only access to a one-on-one hotline to ask for help from their food editors, and other wonderful bonuses. You can learn more about their membership here; this is a code I found online, as I believe the normal cost is $35/year, but this code looks like you can still get it for $20/year, which is great! I have found it to be extremely useful, although I have not yet taken advantage of their hotline – yet.
One thing about this recipe is that it seems the amount used for fresh cherries may be off – they have listed to substitute ¼ cup fresh cherries for 12 ounces frozen – that did not seem right at all. I used the same number of fresh cherries as frozen, and it was perfect!
I used our Cherry & Olive Pitter to pit the cherries, and cooked them in our Deluxe Air Fryer:
Pit Four Fruits at One Time
If you love fresh cherries and olives, but not the mess or the time it takes to remove the pits, this handy tool quickly pits four cherries at once without bruising or wasting any of the fruit. The clear bottom tray catches all the juice and pits, mess-free. And the non-slip feet keep it in place while you zip through. The top locks to make it easy to store in a drawer.
Olive Pitter
We’ve included an extra insert so you can also pit smaller olives.
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Ingredients
- 12 oz. bag frozen cherries (or fresh cherries, pitted and stemmed)
- 1/2 c. granulated sugar
- 1 tsp. fresh lemon juice
- 1/8 tsp. salt
- 1 1/2 tbsp. cornstarch
- 1 1/2 tbsp. room temperature water
- 1 tsp. vanilla extract
- 1 box (2 sheets) frozen puff pastry, thawed
- 1 large egg, beaten
- 2 tsp. milk
- coarse sugar, for garnish
Instructions
Remove stem and pit cherries.
In a medium saucepan, combine cherries, sugar, lemon juice, and salt. Stirring occasionally with a rubber spatula or wooden spoon, cook over medium heat until cherries begin to release their juices, 4 to 6 minutes.
Meanwhile, mix cornstarch and water together in a small bowl until combined and milky and set aside. Stir in cornstarch mixture, then bring to a boil, stirring often.
Once boiling, remove from heat and stir in vanilla extract. Let cool completely.
In a small bowl, mix together the beaten egg and milk. Using a pastry brush, brush edges of the bottom rectangles with the egg wash.
Cut puff pastry sheet into 6 rectangles Spoon 3 tablespoons of cooled cherry mixture onto each of the 3 bottom rectangles.
Place the top rectangles over cherry filling, lining up the edges as best you can. Crimp the edges with a fork to seal shut. Repeat this entire step with 2nd pastry sheet so you have a total of 6 pastry pies. Brush tops of pastry pies with egg wash, then sprinkle with coarse sugar. Chill pies in the refrigerator for at least 25 minutes.
Air Fry at 360⁰ F/180⁰ C for 10-12 minutes, switching trays at the halfway mark. Let cool on rack until ready to serve.
That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.
Happy cooking!
— imapampchef
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Air Fryer Cherry Puff Pastry Pies – Delish (Video)
Equipment
Ingredients
- 12 oz Fresh Cherries stemmed, pitted, or 12-ounces frozen
- ½ cup granulated sugar
- 1 tsp Fresh lemon juice
- ⅛ tsp salt
- 1 ½ tbsp cornstarch
- 1 ½ tbsp water
- 1 tsp Vanilla Extract
- 17.3 oz box Puff Pastry two sheets, thawed
- 1 large egg
- 2 tsp milk
Garnish
- coarse sugar
Instructions
- Remove stem and pit cherries.12 oz Fresh Cherries
- In a medium saucepan, combine cherries, sugar, lemon juice, and salt. Stirring occasionally with a rubber spatula or wooden spoon, cook over medium heat until cherries begin to release their juices, 4 to 6 minutes.1/2 cup granulated sugar, 1 tsp Fresh lemon juice, 1/8 tsp salt, 12 oz Fresh Cherries
- Meanwhile, mix cornstarch and water together in a small bowl until combined and milky and set aside. Stir in cornstarch mixture, then bring to a boil, stirring often. Once boiling, remove from heat and stir in vanilla extract. Let cool completely.1 1/2 tbsp cornstarch, 1 1/2 tbsp water, 1 tsp Vanilla Extract
- In a small bowl, mix together the beaten egg and milk. Using a pastry brush, brush edges of the bottom rectangles with the egg wash.1 large egg, 2 tsp milk
- Cut puff pastry sheet into 6 rectangles Spoon 3 tablespoons of cooled cherry mixture onto each of the 3 bottom rectangles.Place the top rectangles over cherry filling, lining up the edges as best you can. Crimp the edges with a fork to seal shut. Repeat this entire step with 2nd pastry sheet so you have a total of 6 pastry pies.17.3 oz box Puff Pastry
- Brush tops of pastry pies with egg wash, then sprinkle with coarse sugar. Chill pies in the refrigerator for at least 25 minutes.coarse sugar
- Air Fry at 360⁰ F/180⁰ C for 10-12 minutes, switching trays at the halfway mark. Let cool on rack until ready to serve.
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.