Ingredients
2 cups cherries, pitted
1/2 cup granulated sugar
1/2 cup water
1 tablespoon water
1 tablespoon cornstarch
1 piece thawed puff pastry, around 6x10 inches
1 piece egg, lightly beaten
Method
Sources
📖
RecipeNLG
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Tapered rolling pin for pastry work, lamination
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Fluted tart pan — quiches, fruit tarts, savory tarts
All-butter puff pastry — vol-au-vents, palmiers, tarte tatin
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Tapered rolling pin for pastry work, lamination
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Fluted tart pan — quiches, fruit tarts, savory tarts
All-butter puff pastry — vol-au-vents, palmiers, tarte tatin
You're reading one of recipes available free. Full library with Gastronome.
To prepare filling, combine the cherries, sugar and 1/2 cup water in a saucepan over medium-low heat and cook for 10 minutes. Mix cornstarch and a tablespoon of water into paste. Add the mixture to the cherries. Keep cooking until it thickens. Allow the cherry filling to cool to room temperature. Preheat oven to 400F. Roll the puff pastry to enlarge it a little bit. Spoon the cherry mixture on top of the puff pastry sheet, leaving one inch boarder. Roll the boarders inward to create a dent. Brush the pie with the beaten egg. Bake for 18 to 20 minutes, or until pastry puffs up and turns golden brown. Serve with ice cream or whipped cream. Or sprinkle some icing sugar and serve it plain.