Mini Chocolate-Cherry Pies Recipe

Name: Mini Chocolate-Cherry Pies
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 12 servings, 1 pie (55 g) each
Ingredients: 1 Tbsp. corn starch; 1 Tbsp. water; 1-1/2 cups fresh dark sweet cherries, pitted; 2 Tbsp. granulated sugar; 1 pkg. (450 g) frozen pre-rolled puff pastry sheets (2 sheets), thawed; 1/4 cup Philadelphia Chocolate Cream Cheese Product; 1 egg, beaten; 2 Tbsp. coarse sugar

Ingredients

1 Tbsp. corn starch
1 Tbsp. water
1-1/2 cups fresh dark sweet cherries, pitted
2 Tbsp. granulated sugar
1 pkg. (450 g) frozen pre-rolled puff pastry sheets (2 sheets), thawed
1/4 cup Philadelphia Chocolate Cream Cheese Product
1 egg, beaten
2 Tbsp. coarse sugar

	PREP TIME 30m	COOK TIME 50m	TOTAL TIME 1h20m
YIELD 12 servings, 1 pie (55 g) each

Instructions

1. Mix corn starch and water until blended. Cook cherries and granulated sugar in saucepan on medium heat 7 min., stirring frequently. Stir in corn starch mixture; cook and stir 1 min. or until thickened. Cool completely.
2. Heat oven to 425ºF. Unroll 1 pastry sheet onto lightly floured cutting board. Cut into 12 (3-1/2x2-1/2-inch) rectangles. Place in single layer on parchment-covered baking sheet. Spoon cream cheese product onto centres of pastry rectangles; top with cherry mixture.
3. Unroll second pastry sheet and cut into rectangles as directed. Use lattice cutter to cut designs in pastry to within 1/4 inch of edges. Brush edges of cherry-topped pastry rectangles with egg; top with remaining pastry rectangles. Firmly press edges of pastry together to seal. Brush with any remaining egg. Sprinkle with coarse sugar.
4. Bake 18 to 20 min. or until golden brown. Cool slightly.

Desserts