Happy Saturday, friends! More specifically, the Saturday before Valentines Day. So I thought I just must leave you with a super fun recipe for you to hammer out this weekend…Cherry Pie Pastry Hearts!
They seriously couldn’t be more simple. A few ingredients: store bought puff pastry, cherry pie filling, an egg wash and a bit of sugar to top them. I mean does it get more simple? It’s one of those super fun ones that I just love to do with my kids…and actually, Georgia and I shared the recipe/how to on KARE11 last week. We had such a great time..what a memory and proud mama moment for me, she was so excited! Heres a link to the video if you are interested in watching.
These pastries really are so incredibly yummy…especially if you step it up and use a homemade cherry pie filling. I have my favorite one listed below and I promise you it will take you no longer than 10 minutes to prepare from start to finish. The taste is incredibly tart and sweet with just the perfect consistency. (ps the leftover filling can be stored in the fridge and makes an awesome treat to add to plain green yogurt…drool!)
These puppies are knock-your-socks off fresh out of the oven. Flaky, warm, buttery crust and the filling that just melts into your mouth. And if you’d like to make them ahead you can definitely do that and just reheat them in the oven for a few minutes…either way, warm is they way to go. What a way to spread the love.
I hope you love these as much as we do, you guys. Enjoy your weekend so very much!! xo
Cherry Pie Pastry Hearts
2 Cups Cherry Pie Filling (see my favorite homemade recipe below)
1 Box (2 Sheets) Puff Pastry, thawed
1 Tablespoon Water
Coarse Sugar or Powdered Sugar, for topping
Preheat oven to 375. Place puff pastry on a floured work surface and, using a rolling pin, roll it out until it is about half of its original thickness. Using a heart shaped cookie cutter, cut as many shapes as you are able to within the pastry. Make sure there is an even amount as each pie will require two cut out hearts.
Whisk the egg and water together in a small bowl, set aside. Place half of the hearts on a parchment lined baking sheet and brush or use your fingers to coat the outter line of the hearts with the egg wash. Place about 2 tablespoons of pie filling in the center of each heart. Place the remaining half of the cut out hearts on top of the hearts on the baking sheet and use your fingers or a fork to seal the edges together. Brush the tops with remaining egg wash and cut two slits into each pastry for ventilation. Sprinkle with course sugar, if using and bake for 15 minutes or until beginning to turn golden brown. Remove from oven and sprinkle with powdered sugar, if desired.
Cherry Pie Filling
2 Tablespoons Corn Starch
2 Tablespoons Lukewarm Water
16 Ounces Frozen Pitted Cherries
1/2 Cup Sugar
1 Tablespoon Fresh Lemon Juice
1/2 Teaspoon Almond Extract
Pinch of Salt
Whisk the corn starch and water together in a small bowl until combined. Place the cherries, sugar, lemon juice, almond extract, salt and cornstarch mixture into a medium saucepan. Bring to a boil over medium heat and cook for 4-5 minutes or until thickened and the cherries are beginning to burst.