Blueberry Muffins
February 27, 2025
Chocolate Frosting
May 29, 2025Difficulty
Easy / Beginner
Prep time
30 minutes
Cooking time
20 minutes
Makes
12 servings
Description
These cherry pocket pies are easy to hold and are filled with sweet cherry filling and wrapped in a flaky crust that makes them a perfect dessert for home, picnics and even for lunch boxes.
Instructions
- Make the cream cheese dough and refrigerate for at least 30 minutes. The colder the dough, the easier it is to work with.
- Combine the cherries or blueberries, their juice, sugar, cornflour (cornstarch) and salt in a saucepan over a medium heat. Bring to a slow boil while constantly stirring. Boil for about 1 minute until the filling begins to thicken. Transfer to a bowl to cool completely before using. Do not put a hot filling on cold dough.
- Preheat the oven to 200 degree C fan (400 degree F/ Gas 6) and line a baking sheet with parchment.
- When the dough is thoroughly chilled, cut it in half horizontally. Put half of dough back in the fridge while you roll out the other half to about 3mm (1/8in) thickness. Using a glass or 12cm (4 3/4in) cookie cutter, cut out rounds.
- Place up to 1 tablespoon of filling in the middle of the round. Brush the edges with water to seal. Either fold the dough over to make a half-moon pocket pie or place another piece of dough on top of the filling. Using the tines of a fork, seal the edges. Chill each pie as you go along until all pies are ready to bake.
- Before baking, gently cut two or three slits into the surface of each pie and brush with beaten egg and water to give the pie a nice finish. Bake in the preheated oven for 16-18 minutes, checking after 13 minutes for colour and covering loosely with a piece of parchment, if necessary.
- Combine the glaze ingredients, if using, until a good dripping consistency is achieved. Drip the glaze onto the pocket pies, and serve.
Ingredients
- 1x quantity Cream Cheese Dough
- 300g (10 1/2oz) pitted cherries or blueberries, fresh or frozen and thawed, plus a bit of juice (not more than 3 tablespoons), if using frozen berries.
- 75g (6 tablespoons) caster (granulated) sugar
- 1 1/2 tablespoon cornflour (cornstarch)
- Pinch of salt
- water, to seal the edges of dough
- 1 egg, beaten with 1 teaspoon water, for brushing
- 4-5 tablespoons icing (confectioners') sugar - For glazing (optional)
- 2 teaspoons milk, or more as needed - For glazing (optional)
About me
At Crispy Crust Confections, we specialize in crafting delicious, high-quality desserts made with love and the finest ingredients. From cakes to cookies, each treat is baked fresh and designed to make your celebrations sweeter. Thank you for visiting, and we can't wait to share our passion for baking with you!