and i have to say/type that these simple cherry pastry pies are my favorite dessert of the summer. store-bought puff pastry is a lifesaver in the kitchen. crimp the edges with a fork to seal all that cherry goodness inside. the cherry pastry pies turn a beautiful golden brown as they bake. i just cut each pastry sheet into three strips each, basically following the lines. baked for 30 minutes, prior i put them in the freezer for 15 minutes instead of fridge. i bought president’s choice puff pastry (for the canadian folks).
put about 1 1/2 tablespoons of cherry mix and 1 1/2 tablespoons of cream cheese filling in puff pastry and bake as stated. put the cherry on top of a long neck bottle. what thickness should the rough puff be when rolled out, and what dimensions should the rectangular pastry be? i haven’t used the pastry to make rectangular pastry pies yet at this time, so i don’t have exact measurements or dimensions for you. i defrosted the puff pastry outside the fridge and it seemed to work fine. i make these all the time and they are always a hit! xoxo i was a little scared to make this recipe because i needed to quadruple the recipe to have enough for my church choir. her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch.
in this recipe, puff pastry dough and apple pie filling are married in a muffin tin, topped with walnuts (or pecans), and baked to a golden flaky perfection. we love apple pie in all sorts of ways, but the portable varieties that are easy to eat really go over well with the kiddos. you all know i love my muffin tin, and pre-made dough, so today’s recipe featuring puff pastry is a break from my normal crescent dough creations. i used canned apple pie filling for this recipe. i wanted it to be a quick and easy recipe to make. one thing to note is the size of the apples in the filling. if you’re purchasing a canned apple pie filling, you might want to get one that used chopped/diced apples instead of sliced. for this recipe, you need to use the puff pastry dough that comes in square sheets. puff pastry is normally kept frozen so you will need to thaw yours for at least 1 hour minimally. the sheets have to be cut to a size that fits a standard muffin tin. all you need to do is slice the sheet in three equally spaced sections in both directions. i chose to add walnuts and cinnamon to my pies, then drizzle them with icing because icing makes everything better!
if you do manage to have some leftovers, simply put them on a plate or tray and wrap them with plastic cling wrap. they will still be good to eat for up to two days after baking, but do get soggy. preheat oven to 350 degrees, and spray your muffin tins with nonstick spray. set them aside before you begin to unwrap your puff pastry dough. repeat with the next pack of puff pastry. i just love fall for the many amazing recipes that come out, such as this! a perfect season for all things apples and that totally includes this pastry. now i need to find something sweet and delicious to eat. i’d love to find a pastry dough that is gluten free. i never thought to put them in a muffin tin! thank you so much!! i have made these a lot and love them! great recipe and puff pastry is perfect!
cherry puff pastry pies ; 1 1/2 tbsp. cornstarch ; 1 1/2 tbsp. room temperature water ; 12 oz. bag frozen cherries (or 1/4 cup fresh cherries, ingredients ; 1 package (17.3 ounces) pepperidge farm® puff pastry sheets, thawed ; 1 egg ; 1 tablespoon water ; 1 can (21 ounces) cherry pie filling or apple or simple cherry pastry pies are so easy using frozen puff pastry!, .
on a lightly floured work surface, roll out each piece of puff pastry to a 14-inch square. ease one pastry square into a 9 1/2-inch deep glass pie plate. scrape ingredients: 1 large can of apple pie filling 1 box of frozen puff pastry dough (2 sheets) 1/4 cup of walnuts (or topping of your choice) 1 1 (17 ounce) package puff pastry 12 ounces cut up red baking apples (approx. 2 medium sized apples) ⁄3 cup packed brown sugar 2 teaspoons flour 1 teaspoon, .
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