Last summer the always wonderful Stonewall Kitchen ran a contest for bloggers to create recipes based on some of their new mustards. I love a good challenge, so I took a jar of their delectable Spicy Honey Mustard and made me some ham and grilled pineapple biscuit sliders all slathered with the mustard. I sent in my recipe, and a while later Stonewall Kitchen let me know that lo and behold, I had WON! And my prize was in the mail!
I love winning. Especially when it ends in gigantic boxes full of delicious goodies. We opened up that box in about ten seconds flat, and inside THAT box was another box. And inside that second box….
Oh, the deliciousness.
I would just like to state for the record that I was an exceedingly good sharer when it came to all this wonderfulness. (You know who you are.) But there were a few things that I wasn’t prepared to share.
Which (finally!) brings me to these delectable little pies. All you have to do is spoon a little of this wonderful jam onto triangles of puff pastry. Seal the edges together with a little egg yolk, freeze them for just a little bit until they are firm, then pop them in the oven and about 20 minutes later they are golden and wonderful.
Now drizzle them with a little bit of glaze made out of lemon juice and powdered sugar, and all that’s left to do is luxuriate in a little cherry pie that is yours and yours alone.
Until the teenagers come back, at least.
- 2 sheets puff pastry, thawed
- 1 cup cherry or other jam
- 1 egg yolk, beaten with a tablespoon of water
- ½ cup powdered sugar
- 2 tablespoons lemon juice
- Preheat oven to 375.
- Place puff pastry on a lightly floured surface and roll with a rolling pin until ⅛ inch thickness. Cut each sheet into 4 quarters, and place the quarters on a cookie sheet lined with parchment paper or a Silpat.
- Place a heaping 1-2 tablespoons of jam in the center of each piece of dough. Brush the dough edges with egg yolk and fold them over to form a triangle. Press the edges firmly closed.
- Put the pies in the freezer for about 30 minutes to firm them up.
- Bake until golden, about 20 minutes.
- While the pies are cooling slightly, make the glaze by mixing the sugar and the lemon juice with a fork. Drizzle the glaze over the warm pies.
- Cool another 10 minutes or so and serve at once...these babies need to be eaten shortly after they are made for maximum deliciousness!