Мini Peach and Cherry Pies
5 ingredients mini peach and cherry pies, ready in 30 minutes. Enjoy the summer fruits in a blink!
Serves: 12
  • 1 cup cherries, pitted and quartered
  • 1 large peach, finely diced
  • 2 tablespoons (30 gr.) light brown sugar
  • 400 gr. (14 oz.) puff pastry dough, thawed but cold
  • 1 egg, lightly beaten
  • Flour and powder sugar for dusting
  1. Prepare 2 large baking sheets and line them with parchment paper.
  2. Preheat your oven to 200°C/390°F.
  3. Mix the diced cherries and peaches with the sugar in a small bowl and set aside.
  4. Place the cold dough on a generously floured surface, dust with more flour and gently roll it out with a rolling pin, stretching it with approximately 5 cm/2 inches per side.
  5. Using a pizza wheel cut the dough into ~8 cm/3 inch squares, as evenly as you can.*
  6. Drain any liquid from you fruit and place two teaspoons of fruits in the center of half of your squares.
  7. Cut small incisions on the rest of the squares and arrange them over the fruit. Seal the pies, pressing the edges with a fork.
  8. Arrange on the prepared baking sheets, brush with the beaten egg and bake for 15 minutes, or until golden.
  9. Let cool in the pans and dust with powder sugar.
  10. *I cut the longer side into 6 stripes and the shorter side into 4 and I got 24 “squares”.
Recipe by Baking After Dark at https://bakingafterdark.com/mini-peach-and-cherry-pies/