This is a sneak peek at one of the recipes from LIVE AND LET PIE! You’ll get an early taste of what Jules and her team at Torte are baking up in book # 9 with these cherry, almond hand pies. They are delicious any time of the day, but especially great for breakfast with a cup of hot coffee.
Cherry Almond Hand Pies
1 package puffed pastry (thawed) 1 pound fresh cherries, pitted 1 can of almond pastry filling 1 cup sliced almonds ¼ cup butter Turbinado sugar
Pre-heat oven to 400° F. Thaw puff pastry. While the pastry is thawing, wash cherries and discard pits. Once the pastry is to room temperature, roll out one sheet and cut into quarters, creating four squares. Spread a thin layer of almond pastry filling in the middle of each square. Add a scoop of cherries and sprinkle with almonds. Carefully fold two opposite corners of each pastry piece together to form a triangle and press edges together. Brush with butter. Sprinkle with turbinado sugar. Line cookie sheet with parchment paper. Place hand pies two inches apart and bake for 15-20 minutes.