SafePlates

Ingredients

• 1 1/2 cups (180g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (60ml) cold water
• 1/4 teaspoon salt
• 1 1/2 cups (225g) pitted fresh or frozen cherries
• 2 tablespoons (16g) cornstarch
• 2 tablespoons (30ml) water
• 2 tablespoons (30ml) lemon juice
• 2 tablespoons (24g) erythritol or other granulated sugar substitute
• 1 teaspoon vanilla extract
• 1 egg, beaten (for egg wash, optional)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
3. Add the cold water gradually, mixing until the dough just comes together. Do not overwork. Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
4. While the dough chills, prepare the cherry filling. In a saucepan, combine the cherries, erythritol, and lemon juice. Cook over medium heat for 5 minutes, stirring occasionally.
5. In a small bowl, mix the cornstarch and water until smooth. Add this mixture to the cherries and cook for another 2-3 minutes, stirring, until the filling thickens. Remove from heat and stir in the vanilla extract. Let cool.
6. On a lightly floured surface, roll out the chilled dough to about 1/8 inch (3mm) thickness. Cut into circles or rectangles, depending on your preferred pastry shape.
7. Place a spoonful of cherry filling in the center of half the dough pieces. Cover with the remaining pieces and press the edges to seal. Use a fork to crimp the edges.
8. Transfer the pastries to the prepared baking sheet. Brush the tops with beaten egg if desired for a golden finish.
9. Bake for 18-22 minutes, or until the pastries are golden brown. Let cool slightly before serving.

Tip

For extra flavor, sprinkle a little cinnamon into the cherry filling or dust the finished pastries with powdered erythritol.