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Recipe

Cherry Chocolate Hand Pies

Whether you’re going on a picnic in the park, a hike in the woods, or heading down the road to a neighbor’s BBQ, these hand pies are the perfect portable treat to bring along. Store-bought puff pastry makes the prep quick and easy, leaving you more time for summer fun!

We used our Cinnamon Chocolate Mexicano disc, which adds just a hint of spice to the sweet pie filling. If you’re not in the mood for spice, give the Vanilla Mexicano a try, or Cacao Puro if you prefer the flavor of darker chocolate.

Makes 6 pies

Ingredients:

2 cups sweet cherries, pitted and chopped
2 tablespoons sugar
1 disc Taza Cinnamon Chocolate Mexicano, chopped
1 3/4 tablespoon cornstarch, divided
1 tablespoon lemon juice
1 pound puff pastry (thawed, if frozen)
1 egg, beaten
Turbinado sugar, for dusting

To Prepare:

1. Adjust oven rack to middle position and preheat to 350 degrees.

2. In a bowl combine cherries, sugar, chopped chocolate, 1 tablespoon cornstarch, and lemon juice, and toss to combine.

3. Unroll puff pastry and place one sheet on a cutting board. Cut puff pastry into 6 evenly sized rectangles and place on a baking sheet lined with a non-stick mat or parchment paper. Divide cherry mixture between each rectangle and sprinkle with remaining cornstarch. Brush the edges with beaten egg, then divide remaining puff pastry into 6 evenly sized rectangles and place on top of cherry mixture. Crimp edges with a fork, then brush each pie with beaten egg. Cut air vents in the tops of the pies then sprinkle with turbinado sugar. Bake for 35 minutes, or until puffed and browned.

 

Now through 12/4

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