Cherry Pie Pastry Envelope
Easy cute pastry note, refrigerated pie crust folded like an note card envelope, filled with canned cherry pie filling, sprinkled with sparkling sugar and baked to perfection. This is my original recipe.
This recipe and photo for the Cherry Pie pastry envelope is for your personal enjoyment and not for profit as in selling in bakeries, restaurants, deli’s, on line shopping -shipping. If you would like to post the recipe and photo on your website – magazine please contact info@lizbushong.com. Thank you so much.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: 4 Pastries
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
1 package refrigerated piecrust
1 can cherry pie filling
½ cup sparkling sugar
¼ cup whipping cream
One 4 x 5 inch paper envelope
One small heart shaped cookie cutter
Instructions
- Unroll pastry on floured surface.
- Open a 4 x 5 ½ inch paper envelope and use as a pattern.
- Reduce the pattern to make a smaller envelope if desired. Trace pattern onto parchment paper. This is your pattern. Cut pastry into 4 envelopes and 4 small heart shaped cut outs.
- Fill pastry with cherry pie filling, but not on the back flap. Following the folds of the paper envelop, fold the cutout pastry, leaving the upper flap open.
- Place heart cut-out on folded edges of pastry envelope. Place pastry on parchment lined baking sheet. Brush with whipping cream then sprinkle with sparkling sugar.
- Bake pastry at 375 degrees for 15-20 minutes or until lightly browned. Do not remove from baking sheet until completely cool.
Notes
- Before baking cover the envelope flap and bottom corners of pastry with pieces of foil so it will not burn.
- Bake two at a time on your baking sheet .
- Create Strawberry Filled notes using canned strawberry filling.
- Best results. drain the fruit from the filling and pat dry before placing on pastry. This will keep your tart from being too runny.
- Be careful not to add too much cherry thickened filling to the pastry, it will run out during baking and not be as pretty as you would like. There is juice in the cherries so the less thickened filling you use the better.
Find it online: https://lizbushong.com/cherry-pie-pastry-envelope/
