Cherry Pie Love Notes

Prep Time: 20 mins | Cook Time: 25 mins | Course: Breakfast | Serves: 4

Adorable cherry love note envelopes say ILY on valentines or any day. I like to make my own filling as outlined below; feel free to use canned cherry pie filling if you like. Inspired by Diane Morrisey on instagram https://www.instagram.com/p/CoSGfAPPkzh/?hl=en 

1 pckg puff pastry

2 15-oz cans tart cherries with juice

⅓ cup cornstarch

¼ cup sugar

½ lemon, zest

½ lemon, juice

Egg wash: Mix 1 egg with 1 Tbsp water

Raw or other coarse sugar

Preheat oven to 425*. Thaw the puff pastry, this won’t take long, just set it on the counter while you make the cherries. In a saucepan, mix cherries with their juices, cornstarch, sugar, lemon juice, and zest. Cook over medium heat until thickened.

Slightly roll puff pastry on a lightly floured surface, using a pastry cutter or pizza roller, roll a 1-inch strip off the short end and cut 4 hearts with a small heart cookie cutter (or trace the hearts and cut with a paring knife). With the remaining pastry, cut 4 equal squares. Place on a parchment or silat-lined baking sheet. Place a generous tablespoon of cherries on each square. Fold the sides into each other and the bottom to meet them to form an envelope. Moisten edges with water as needed and attach the heart. Brush with egg wash and sprinkle with raw sugar. Bake for 12-16 minutes or until lightly browned and the pastry is flaky.