Sour Cherry Pocket Pies
Mini Danish pastry pouches filled with homemade sour cherry filling—a sweet treat. Store-bought jam can be used to save time.
Ingredients
Sour cherry filling (prepared as on page 370)
to taste
All-purpose flour
2 cup
Granulated sugar
¼cup
Salt
½tsp
Ground nutmeg
¼tsp
Unsalted butter (cold, cut into ½-inch cubes)
1 cup (2 sticks)
Vanilla extract
1 tsp
Sour cream
1 cup
Egg white (lightly beaten with 1 tsp water to make egg wash)
1
Powdered sugar (for dusting)
to taste
Instructions
1
Prepare the sour cherry filling
Prepare the cherry filling as directed on page 370.
2
Make the dough
Place the flour, sugar, salt, and nutmeg in a food processor and pulse to combine. Scatter the butter cubes over the top and pulse for about 6 seconds, until the butter is the size of peas. Stir the vanilla into the sour cream, then spoon the sour cream mixture over the flour mixture and pulse until the dough just begins to come together, about 5 seconds.
3
Chill the dough
Turn the dough out onto a work surface and divide in half. Shape each portion into a rough square. Wrap each dough square in plastic wrap and refrigerate for at least 2 hours until chilled (can be refrigerated for up to 24 hours).
4
Preheat the oven
Position a rack in the center of the oven and preheat the oven to 375°F (190°C).
5
Roll and cut
Remove one dough square from the refrigerator and place on a floured work surface. Roll into an 11-inch square, dusting the dough with flour as needed to prevent sticking. Trim the edges even with a large, sharp knife. Cut the square into four quarters. Cut each quarter into four, making 16 small squares total.
6
Fill the pockets
Scoop about 1 level teaspoon of the cherry filling onto the center of a small square. Fold one corner to the center to cover the filling. Lightly brush another corner with the egg wash, then fold to the center, overlapping slightly with the previous piece of dough. Repeat with the remaining small squares and arrange on an ungreased baking sheet, spaced 1 inch apart.
7
Bake
Bake one sheet at a time for 12 to 15 minutes, until lightly golden. Transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough square.
8
Finish
Just before serving, dust lightly with sifted powdered sugar.
