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world cuisine

CHERRY CHEESECAKE POCKET PIES

We love these little, convenient “pocket” pies for picnics! Just put them in a holder that seals well, and spot the compartment in a cooler loaded up with ice. The improved “cheesecake” part of these yummy pies make them a decent breakfast or early lunch offering as well. They kind of help me to remember a cross between an organic product pie and cream cheddar danish. I for one like them much better served cold.

These Cherry Cream Cheese Hand Pies are the reason summer is the best! A delicate, flaky anyway durable pie outside layer stacked with velvety cream cheddar and cherry fillings. What’s more, best of all, these pies are 100% compact and make for the ideal cookout treats.

We love these little, convenient “pocket” pies for picnics! Just put them in a holder that seals well, and spot the compartment in a cooler loaded up with ice. The improved “cheesecake” part of these yummy pies make them a decent breakfast or early lunch offering as well. They kind of help me to remember a cross between an organic product pie and cream cheddar danish. I for one like them much better served cold.

Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

 

Ingredients

  • 2 cups all-purpose flour
  • ½ pound 2 sticks unsalted butter, cold and cut into chunks
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 4-5 tablespoons water
  • 2 cups or about 10 ounces cherries pitted and halved
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 ½ tablespoons water
  • 8 ounces cream cheese
  • 1/3 cup powdered sugar
  • ¼ teaspoon almond extract
  • ¼ cup decorative or large crystal sugar

 

Instructions

  1. In a food processor fitted with a steel blade, pulse flour, butter, salt and sugar 10-12 times or until butter is consistency of small peas. Add water and pulse 5-7 more times or until dough starts to come together.
  2. Turn out onto a floured surface and shape into 2 round discs. Cover in plastic wrap and refrigerate for 1 hour.
  3. In a medium saucepan, bring water, cornstarch sugar and cherries to a boil. Reduce to simmer and cook for about 5 minutes. Remove from heat and let cool.
  4. With a handheld mixer, mix cream cheese, powdered sugar and almond extract until smooth.
  5. Preheat oven to 450°F. Roll out dough to ¼-inch thick and using a 5-inch biscuit cutter, cut round discs for pies. Layer each round with a slather of cream cheese mixture and mound with about ¼ cup cherry mixture. Lightly brush edges of circles with egg, fold in half and crimp edges.
  6. Place pies on a baking sheet lined with parchment paper. Brush with egg wash and sprinkles of decorative sugar. Bake for 15 minutes or until crust is golden. Serve immediately or eat at room temperature.

 

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