Almond Cherry Hand Pies are almond cheesecake and easy homemade cherry jam, all wrapped up in filo pastry and baked.
Bring on the hand pies
Well, I promised more hand pies and here they are.
These Almond Cherry Hand Pies are slightly different to the Nutella Hand Pies from last month with the different flavours but also I used store-bought filo this time round instead of my favourite flaky pastry recipe. Store-bought filo makes putting these together very easy, not that my flaky pastry takes much effort but using filo takes next to no effort.
The filling this time does require a little more work. I mean little. The filling in these Almond Cherry Hand Pies is
- an easy-peasy homemade cherry jam
- almond cheesecake
I had this epiphany one morning, I woke up with recipes on my brain as is so often the case and all I could think about was almond cheesecake. It sounded like a perfect partner for homemade cherry jam. Boy oh boy, this is so good. Wrapped up in crispy filo pastry …. ummm … is that even a question?
The cheesecake layer takes literally 5 minutes to make. Just beat together some cream cheese, sugar, eggs, almond meal (aka ground almonds) and vanilla and tadaa! You have almond cheesecake.
Easy Homemade Cherry Jam
This glorious, dark saucepan of shiny beauty is easy homemade cherry jam. Now if you’ve never made jam from scratch before I dare you, nay, beg you to try this. It’s ridiculously easy and tastes so good. There is no pectin as there is in commercially made jams. This cherry jam has just 3 simple ingredients – that’s it
- Frozen pitted cherries (sweet or sour up to you)
- sugar (the amount depends on whether you have sweet or sour cherries)
- lemon – both the zest and juice
Everything goes in a saucepan to simmer for around 20 minutes (making sure to stir every so often so that it doesn’t catch) and now you have cherry jam, made at home, by you!
Plus, it’s so easy to make, you should make extra and store it in the fridge to spread over your toast or stir through your porridge. Oh, yeah! Now you want to make it, don’t you?
You can serve these Almond Cherry Hand Pies warm, as is, or just add some cream and extra cherry jam for an amazing dessert.
PS I put flaked almonds on the top right before baking. Most of them fall off but what the hey, they add a nice crunch and they’re yummy 🙂
- 3 cups frozen cherries notes
- 1 ½ tablespoons white sugar notes
- Zest and juice of half a lemon
- 250 g cream cheese softened.
- ½ cup white sugar
- 1 egg
- 1 egg yolk
- ¼ cup sour cream
- 75 g ground almonds / almond meal
- ½ teaspoon vanilla extract
- 10 sheets pre-made filo pastry
- 60 g unsalted butter melted
- 2 tablespoons flaked almonds
- 2 tablespoons icing confectioners / powdered sugar, for dusting
In a saucepan over low heat, combine all ingredients and bring to a gentle simmer. Continue to simmer, stirring occasionally so that it doesn’t catch, for around 20 minutes or until the liquid has almost disappeared.
Allow to cool.
Beat together the cream cheese and sugar until smooth and creamy. Add the eggs and beat until fully combined, scraping down the sides of the bowl as necessary.
Add the sour cream, almond meal and vanilla and beat until fully combined and creamy.
Preheat the oven to 180C / 350F / 160C fan forced. Line 2 baking trays with baking paper.
Make sure your filo pastry is fully defrosted, then take one sheet at a time while keeping the rest covered.
About 2 inches from one end on the short side, place 3 tablespoons of cheesecake mixture. Make a divot in the top and add ½ tablespoon of cherry jam. Fold the short end over the mixture, then continue to fold it over and over until you reach the end. Brush the last little end of filo with butter and fold over the top. Now brush the ends, either side of the cheesecake mixture with butter and fold them over the filling section. Flip the parcel over and brush with more melted butter, then sprinkle over a few flaked almonds. Place it on the prepared baking tray and continue until all are done.
Place the baking trays in the oven and bake for 25-30 minutes until the tops are golden and the pastry is flaky.
Allow to cool slightly, then dust with icing sugar before serving.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- You can use sweet or sour cherries for this recipe but you will need to adjust the sugar. The quantity shown is if using sweet cherries. If you use sour cherries, double the sugar in this recipe.