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Fruity, very creamy, moist, crispy and fluffy at the same time taste these custard cherry hand pies. The perfect combination of the airy flaky puff pastry, the delicate custard and the tart cherry filling makes them heavenly delicious. Here I’ll show you how to make cherry hand pies, which taste even better than those from the bakery, at home. They are ideal for breakfast or for dessert after dinner with a cup of coffee and tea. You can find a detailed custard cherry hand pies recipe with exact quantities and step-by-step instructions here at the very bottom.
Fluffy flaky dough, creamy custard and fruity cherries
These cherry hand pies are a delicious combination of three components. First and foremost, it’s the heavenly fluffy and flaky plunder dough that has a slightly crispy crust. It is perfectly complemented with the creamy delicate custard filling. The cherry filling completes the taste of the pastry, bringing in a fruity and tart note.
Make custard for cherry hand pies yourself
It’s best to cook the custard for filling the cherry hand pies yourself. As you can see in the recipe below, it’s pretty easy and quick. In return, you get a delicious vanilla custard without flavor enhancers, flavorings and colorings that are often found in custard powders from the supermarket. And with the homemade custard filling, your cherry hand pies end up tasting much more delicious.
Much tastier than from the bakery
These homemade custard cherry hand pies taste much better than ones from the bakery. Once you try them, you’ll definitely never want to buy them again. Plus, you know what ingredients you’re using in the recipe, so you can avoid unhealthy additives that have no place in food.
Perfect for breakfast and dessert
If you’re into a sweet breakfast, the homemade custard cherry hand pies are perfect for you to start your day. Or enjoy them with a cup of coffee or tea for dessert after dinner. Homemade cherry hand pies taste best fresh, right after baking, when they’ve cooled a bit. Store the leftover pastry in an airtight container in the refrigerator and consume it in the next couple of days.
These custard cherry hand pies are
- fruity,
- creamy,
- moist,
- fluffy,
- soft,
- tender,
- sweet-sour,
- flaky,
- crispy on the outside,
- not too sweet,
- incredibly delicious,
- aromatic,
- easy to make with common ingredients,
- tastier than from the bakery,
- ideal for breakfast and dessert with coffee or tea.
How to make custard cherry hand pies: the recipe
The preparation of the custard cherry pockets takes a little time, but otherwise it is not difficult. Here you can form a rough idea of how the making goes, and what you need for it. You can find the exact quantities and step-by-step instructions for making the custard cherry hand pies in the boxed recipe below.
For the cherry filling you need
- frozen sour cherries – defrost, drain and collect the liquid,
- sugar
- and cornstarch.
For the custard filling you will need
- milk,
- egg yolks,
- sugar,
- cornstarch,
- butter
- and vanilla.
For the yeast dough you need
- lukewarm milk,
- room-warm butter,
- egg,
- sugar,
- flour,
- yeast – I had fresh yeast,
- some vanilla and salt.
And for the plunder dough add
- cold butter – cut into thin slabs.
To coat the pastry you need
- room-warm egg.
How to make custard cherry hand pies: this is how to do it (See the detailed recipe below.)
- For the cherry filling, dissolve cornstarch in some cherry liquid. Bring the remaining cherry liquid, sour cherries and sugar to a boil, then stir in the cornstarch and simmer briefly until thickened. Allow the cherry filling to cool thoroughly.
- For the custard filling, dissolve cornstarch in a small amount of milk and then stir in egg yolks. Bring the remaining milk and sugar to a boil, then slowly stir in the egg yolk-cornstarch mixture and simmer the custard for a few minutes. Then take it off the heat and add vanilla and butter.
- Now knead the yeast dough from all the ingredients and let it rest in the refrigerator for 1 hour. After that, you continue touring the plunder dough with cold butter, cooling the dough again and again.
- Now roll out the plunder dough and cut it into smaller rectangles. On one half of each rectangle, spread the custard and cherry filling in layers, and then fold them over with the second half, on which you first cut slits. Let the dough pieces rise briefly at room temperature, brush with beaten egg and bake at 200 °C for about 15 minutes. Done!
How to make custard cherry hand pies: tips and tricks
- You can prepare the cherry filling the day before and store it in the refrigerator overnight.
- You can adjust the amount of sugar for the custard filling according to your taste. Note that the plunder dough is hardly sweetened, and the cherry filling has a sour taste.
- You can also adjust the amount of sugar for the cherry filling to taste.
- Instead of fresh yeast, you can use dry yeast for the dough. For the recipe below you will need 7 g of it.
- The amount of flour given in the recipe may vary. Therefore, add the flour in portions until the dough has the right consistency. It should be very soft and slightly sticky, but never dry or too firm.
- I made 10 large cherry hand pies. Alternatively, you can make more and smaller cherry pockets for this recipe.
- You can use the egg whites left over from eggs to make zefir, among other things.
Have you made custard cherry hand pies according to this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the sweet pastry.
Got an appetite for more delicious plunder pastries? Try too:
- How to make pudding pretzel – tastier than from the bakery
- How to make croissants: the best recipe for the French pastry
- Franzbrötchen recipe (also vegan) – how to make make hamburger classic
Custard cherry hand pies
Ingredients
for the dough
- 250 ml milk lukewarm
- 50 g butter room-warm
- 40 g sugar
- 1 egg
- approx. 520 g flour
- 21 g fresh yeast
- 8 g vanilla sugar
- 1 tsp salt
- flour for the work surface
additionally for the plunder dough
- 250 g butter cold
for the custard filling
- 500 ml milk
- 120 g sugar
- 2 egg yolks
- 40 g cornstarch
- 50 g butter
- 8 g vanilla sugar
for the cherry filling
- 400 g sour cherries frozen
- 20 g sugar
- 20 g cornstarch
for the coating
- 1 egg room-warm
Instructions
Preparation of the cherry filling
- Defrost and drain frozen sour cherries on a sieve, catching the liquid.
- Weigh out 30 ml of the cherry liquid and dissolve cornstarch in it.
- Put the sour cherries, the remaining cherry liquid and sugar in a saucepan and bring it to a boil, stirring so that the sugar dissolves before it boils.
- Take the saucepan with the cherries off the heat and add the cornstarch dissolved in cherry liquid in a thin stream, stirring constantly.
- Place the cherry mixture back on the stove, bring to a boil, and simmer, stirring, until thickened, about 2 - 3 minutes. Then let the cherry filling cool at room temperature and refrigerate it until you need it.
Preparation of the custard filling
- Dissolve cornstarch in 50 ml of milk.
- Add egg yolks and mix until homogeneous.
- Put sugar and the remaining 450 ml of milk in a saucepan and bring it to a boil, stirring so that the sugar dissolves before it boils.
- Take the saucepan with the milk off the heat and add the egg yolk-cornstarch mixture in a thin stream, stirring constantly.
- Return the saucepan with the milk to the stove, bring to a boil, stirring constantly, and continue to cook, stirring, until thickened, about 2 minutes.
- Take the custard off the heat and immediately stir in the vanilla sugar and butter. Then let the custard cool, stirring occasionally.
Preparation of the dough
- Dissolve fresh yeast and sugar in lukewarm milk.
- Add softened butter, egg, vanilla sugar and salt and mix roughly.
- Add flour in batches and knead into a soft, slightly sticky dough. Knead the dough for about 10 minutes so that it becomes elastic and smooth, wrap it loosely in plastic wrap and place it in the refrigerator for 1 hour.
- Cut cold butter into thin sheets and also place in the refrigerator while the dough rests.
- On a floured work surface, roll out the dough into a large rectangle. Spread the cold butter slabs side by side on one half of the rectangle, leaving a border about 2 cm wide, and place the second half of the dough rectangle on top, pressing the edge of the dough firmly on all sides.
- Now carefully roll out the buttered dough into a long rectangle, first fold in one of the shorter sides of the rectangle 1/3 to the center, and then fold in the second side just as 1/3 to the center. Now fold the dough from the two folded sides together like a book, wrap it in baking paper or plastic wrap and chill for 30 minutes.
- Roll the dough sheet out again on the floured work surface into a long rectangle, fold one of the shorter sides of the square in half to the center and place the second short side over it. Wrap the dough sheet in baking paper or plastic wrap and refrigerate for 30 minutes. Repeat this step once more.
Preparation of the cherry hand pies
- Roll out the dough on the floured work surface to a rectangle about 0.3 - 0.5 cm thick and cut it into 10 smaller rectangles about 10 cm x 20 cm.
- Spread about 1 - 1.5 tablespoons of custard on one half of each dough rectangle (from the short side), spread about 1 - 1.5 tablespoons of cherry filling on top of the custard.
- Cut slits in the second half of each dough rectangle and fold each half over the cherry custard filling. Press the edges of the filled dough pieces together with a fork.
- Spread the dough pieces on two baking sheets lined with parchment paper, spacing them generously apart, and let them rise at room temperature for about 30 minutes.
- First brush the dough pieces on one of the two baking sheets with beaten egg and bake them in a preheated oven at 200 °C top and bottom heat for about 15 minutes. Repeat the same with the dough pieces on the second baking tray.
Notes
- You can adjust the amount of sugar for the custard filling according to your taste. Keep in mind that the plunder dough is barely sweetened, and the cherry filling has a sour taste.
- You can also adjust the amount of sugar for the cherry filling to taste.
- Instead of fresh yeast, you can use dry yeast for the dough. For the recipe you will then need 7 g of it.
- The amount of flour given may vary. Therefore, add the flour in portions until the dough has the right consistency. It should be very soft and slightly sticky, in no case dry or too firm.
- The time needed to thaw the cherries is not included in the preparation time.
- Note the detailed tips and tricks for making the custard cherry hand pies at the top of the post.