These hand held triangle cherry pies are so easy to make and yet super delicious! I used ready made puff pastry for these which made them so much quicker to make than a regular pie, and they also bake much quicker as they're smaller in size. Perfect for when you have to whip something quick and tasty together for a party or movie night! I also used the squeeze bottle of Nature Charms condensed coconut milk which made for such an easy vegan "egg wash" alternative that gave them a golden and sweet finish on top!
Ingredients:
Cherry filling: 300g frozen cherries
1ts lemon juice
2tbsp corn starch
3tbsp water
5tbsp granulated sugar Other:
6 frozen sheets puff pastry (I used rectangular ones that were approx 10x20cm)
a few tbsp Nature’s Charm condensed coconut milk (I used the squeeze bottle)
Method: Make the cherry filling by adding all ingredients to a sauce pan and simmering until thickened. Set aside to cool. Thaw the puff pastry sheets on the counter for about 30 minutes. Slice the puff pastry in half into squares that measure about 10x10cm. Fill the centerwith 1-2 teaspoons and carefully fold in half into a triangle. Use a fork to crimp the edges shut and poke two small holes in the top with a sharp knife. Squeeze on some condensed coconut milk and brush until evenly coated. Place on a baking sheet lined with parchment paper and bake in a preheated oven at about 200C for about 15-19 minutes. You might need to bake the pies in two rounds to prevent the tray from getting too crowded. Let cool completely before digging in! If you want to make them look extra fancy you can sprinkle on some powdered sugar before serving.
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