Categories: Desserts
Ingredients
- 14.5 oz. can red tart cherries in water, drained and half of juice reserved
- 1/3 cup granulated sugar
- 2 tbsp. cornstarch
- 1/4 tsp vanilla extract
- 14.1 oz. package refrigerated piecrusts
- 1 large egg
- 1 tbsp. water
- 8 wooden ice pop sticks, soaked in water overnight
- Turbinado sugar
Directions
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Preheat oven to 400. Line large rimmed baking sheets with parchment paper.
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In a medium heavy-bottomed saucepan, stir together cherries, reserved cherry juice, granulated sugar, cornstarch, and vanilla until liquid is smooth. Cook over medium heat, stirring frequently, until thickened and bubbly, about 10 minutes. Remove from heat, and let cool completely.
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On a lightly floured surface, roll dough to 1-inch thickness. Using a 3-inch square cutter, cut dough into 16 squares, rerolling scraps and cutting as necessary.
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In a small bowl, whisk together egg and 1 tbsp. water. Brush egg wash onto wooden sticks, and press lightly onto half of squares. Place squares, stick side down, on prepared pans. Brush edges of dough with egg wash. Spoon about 1 tbsp. cherry mixture in center of dough squares. Top with remaining squares and crimp edges with a fork to seal. Cut 4 slits in top of dough to release steam. Brush tops with egg wash, and sprinkle with turbinado sugar.
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Bake until edges are golden brown, 12-15 minutes. Let cool for 30 minutes before serving. Store in an airtight container for up to 2 days.