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Mini Chocolate-Cherry Pies
Mini Chocolate-Cherry Pies

Mini Chocolate-Cherry Pies

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Cook Minutes 1 Hr 20 Min
Prep : 30 Min Cook: 50 Min
This surprisingly simple pie recipe is sure to become a new family fave. Fresh dark cherries and chocolate-flavoured cream cheese are encased in a puff pastry crust, then baked to flakey perfection. Yum!
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. corn starch
1 Tbsp. water
1-1/2 cups fresh dark sweet cherries, pitted
2 Tbsp. granulated sugar
1/4 cup Philadelphia Cream Cheese Product
2 Tbsp. icing sugar
1 Tbsp. unsweetened cocoa powder
1 pkg. (450 g) frozen pre-rolled puff pastry sheets (2 sheets), thawed
1 egg, beaten
2 Tbsp. coarse sugar
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Step 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.
Step 2
Heat oven to 425ºF. Beat cream cheese product, icing sugar and cocoa powder in medium bowl with mixer until blended.
Step 3
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 mixture onto centres of pastry rectangles; top with cherry mixture.
Step 4
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.
Step 5
Brush edges of cherry-topped pastry rectangles with egg; top with remaining pastry rectangles. Firmly press edges of pastries together to seal. Brush with any remaining egg. Sprinkle with coarse sugar.
Step 6
Bake 18 to 20 min. or until golden brown. Cool slightly.
Kraft Kitchen Tips!
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Mini Chocolate-Raspberry Pies
Prepare recipe as directed, substituting raspberries for the cherries.
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Special Extra
Sprinkle filling for each pie with 1/2 tsp. chopped walnuts before covering with the second pastry rectangle and sealing.
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Note
If you don't have a lattice cutter to cut the top pastry rectangles, top cherry-topped pastry rectangles with remaining (uncut) rectangles as directed. Press edges of dough together to seal, then cut slits in top of each pie with sharp knife before baking as directed.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
270
Calories From Fat
0
% Daily Value
Fat 16 g
Saturated fat 3 g
15 %
Cholesterol 20 mg
Sodium 120 mg
5 %
Carbohydrate 27 g
Fibre 1 g
Sugars 8 g
Protein 4 g
Vitamin A
0 %
Vitamin C
2 %
Calcium
0 %
Iron
8 %
Servings
12 servings, 1 pie (55 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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