We’ve outlined all the ingredients and directions for you to make the perfect Almond, Pear and Cherry Pocket Pies. This dish qualifies as a Easy level recipe. It should take you about 2 hr 15 min to make this recipe. The Almond, Pear and Cherry Pocket Pies recipe should make enough food for 10 servings.
You can add your own personal twist to this Almond, Pear and Cherry Pocket Pies recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Almond, Pear and Cherry Pocket Pies recipe.
Ingredients for Almond, Pear and Cherry Pocket Pies
- All-purpose flour, for work surface
- 2 (7-ounce) sheets frozen puff pastry, thawed
- 2 to 3 Bartlett pears
- 1/2 cup blanched and sliced almonds
- 1/2 cup dried sour cherries
- 1/3 cup sugar, plus more for sprinkling
- 4 teaspoons cornstarch
- 1/8 teaspoon fine sea salt
- 1 tablespoon fresh lemon juice (from 1/2 a lemon)
- 1/4 teaspoon almond extract
- 1 egg
Directions for Almond, Pear and Cherry Pocket Pies
- Preheat the oven to 375 degrees F. Line baking sheets with parchment.
- Lightly flour your work surface. Unfold 1 puff pastry sheet at a time and roll each into a 10 by 15-inch rectangle. Using a ruler, cut each into 2 (5 by 15-inch) rectangles, then cut each rectangle into 5 (5 by 3-inch) rectangles. Transfer the 20 rectangles on to the baking sheet and chill in the fridge until cold.
- Peel, halve and core the pears, and then cut them into 1/4-inch thick slices. Toss them with the almonds, cherries, sugar, cornstarch, salt, lemon juice and almond extract.
- Remove the rectangles from the fridge, place 5 of them on a new baking sheet and evenly spoon half the fruit mixture onto them, leaving a little bit of a border all around. Beat the egg and lightly brush the borders. Lay 5 more rectangles of dough over the filling. Use a fork to press them gently sealed. Repeat with the remaining dough and filling. Refrigerate for 20 minutes.
- Brush the tops with the beaten egg. Cut 3 vents, about 1/2-inch long, in the top of each pie. Sprinkle with sugar. Bake, rotating once, until the crust is golden and you see the juices bubbling, 25 to 30 minutes. Cool the pies on a cooling rack at least 20 minutes before serving.
Bakeware for your recipe
You will find below are bakeware items that could be needed for this Almond, Pear and Cherry Pocket Pies recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Easy Baking
- Cherry Pie
- Cherry – A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit).Commercial cherries are obtained from cultivars of several species, such as the sweet Prunus avium and the sour Prunus cerasus. The name ‘cherry’ also refers to the cherry tree and its wood, and is sometimes applied to almonds and visually similar flowering trees in the genus Prunus, as in “ornamental cherry” or “cherry blossom”. Wild cherry may refer to any of the cherry species growing outside cultivation, although Prunus avium is often referred to specifically by the name “wild cherry” in the British Isles.
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
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