Almond Cherry Hand Pies are almond cheesecake and easy homemade cherry jam, all wrapped up in filo pastry and baked. #handpies #cherries
5 from 2 votes

Almond Cherry Hand Pies

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 8 serves
Calories: 386kcal
Author: Marie Roffey
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Almond Cherry Hand Pies are almond cheesecake and easy homemade cherry jam, all wrapped up in filo pastry and baked.
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: Various
Keyword: cherries, cherry pies, hand pies

Ingredients

For the Easy Cherry Jam

  • 3 cups frozen cherries notes
  • 1 ½ tablespoons white sugar notes
  • Zest and juice of half a lemon

For the Almond Cheesecake Filling

  • 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

Other

  • 10 sheets pre-made filo pastry
  • 60 g unsalted butter melted
  • 2 tablespoons flaked almonds
  • 2 tablespoons icing confectioners / powdered sugar, for dusting

Instructions

Start with the Cherry Jam

  • 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.

For the Almond Cheesecake

  • 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.

To put them together

  • 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.

Notes

  1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
  2. 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.