Cherry Hand Pies

These are easier than you think and so good.

Cherry pie filling (recipe here)
1 sheet puff pastry
2 Tbsp heavy cream

Glaze:
1/2 c. powdered sugar
1 Tbsp water

-Thaw puff pastry at room temperature for 20 minutes
-Preheat over to 400 degrees
-Unfold pastry sheet on lightly floured surface and roll to 12 inch square
-Cut into #4 6 inch squares
-Repeat with the second sheet
-Place 1/4 c. cherry mixture in center of each square
- Brush edges with heavy cream and fold to form triangle
-press edges firmly with a fork to seal edges
-place on baking sheet and bake for 25 minutes until golden
-make glaze mixing water and powdered sugar
-using a spoon drizzle over top and allow to set before serving

Cherry Pie Filling

 5 C. sweet cherries, fresh and pitted
2 Tbsp lemon juice
4 Tbsp corn starch
2/3 C sugar
1 1/2 tsp vanilla
1/2 C. water

Place cherries in medium sause pan over medium heat.

Add water, lemon juice, sugar, and corn starch.

Bring to boil then turn heat to low and stir often for 10 minutes

Remove from heat, stir in vanilla and cool.

This makes AMAZING turnovers.

Cherry Mojito's

This recipe is A LOT OF WORK, but very worth it!

Ingredients:

1 1/4 cups sugar
1 1/4 cups fresh lime juice (about 9 limes)
3 pounds dark cherries, such as Bing or Burlat, pitted
2 1/4 cups vodka
1 bottle sparkling water

Directions:

Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat; let cool completely. (Makes about 2 cups syrup.) Syrup can be refrigerated in an airtight container up to 1 month.
Put lime juice into a medium nonreactive bowl. Halve 2/3 of the cherries; add all cherries to lime juice. Stir in syrup. Refrigerate at least 1 hour (up to overnight).
Stir cherry mixture and vodka in a large serving bowl. Fill 12 glasses with ice. Spoon 1/2 cup cherry-vodka mixture into each glass. Top with sparkling water; serve immediately.