Scrumptious cherry hand pies topped with hibiscus sugar
Put frozen cherries, dried cherries, brown sugar, sugar, salt, vanilla, lemon juice and zest in a medium size pot.
Over a medium heat, cook until for a 3-5 minutes until the cherry juice is released. While that is cooking, mix together the cornstarch and cold water in a small bowl.
Once the cherry juices are released, stir the mixture and then add the corn starch water mixture. Stir to combine.
Bring the mixture to a boil. As it starts to boil, stir and let cook for another minute. Remove the mixture from heat and let cool. As it cools, it should thicken.
Cut the thawed puff pastry into 3"x3" squares using a sharp knife. In a small bowl, mix egg whites with a touch of water for your egg wash.
Spoon 1-1.5 TBSP of mixture onto the puff pastry square. With a pastry brush, brush the perimeter of the square. Place matching puff pastry square on top and push down around the edges to seal. Crimp with a fork around the edges to seal in the mixture. With a sharp knife cut a few slashes in the top of the pie to vent. Continue until all are filled.
Egg wash all of the pies with the egg white wash mixture. Sprinkle with hibiscus (or plain) sugar. Chill in the fridge for 20 minutes.
Bake at 375 degrees Fahrenheit for 20-25 minutes or until golden brown, rotating midway through baking.
Recipe was adapted from the Bon Appetit recipe
The filling mixture yields a bit more than my puff pastry. Granted, you might want super filled cherry pies, so you could always evenly divide among the puff pastry squares. Or you could decrease the amount of filling quantities, or get more puff pastry and make extra pies! :)
For the dried cherries, I used the Costco Kirkland brand Tart Montmorency Cherries