Ingredients

• 1 package of premade pie dough
• 1 cup Monin Black Cherry Purée
• 2 Tbsp. water
• 1 package of gelatin powder
• 1 large egg
• 2 tsp. milk
• 1 cup powdered sugar
• 2 Tbsp. Monin Tart Cherry Syrup

Glass: Culinary

Glass Size: 4 pastries.

Instructions

1. Preheat oven to 350°F.
2. Add the gelatin to the water and allow to bloom for 10 minutes. In a saucepan, add the puree and bring to a boil. Remove from the heat and add the gelatin, whisking until fully combined.
3. Roll out the pie dough and cut into 8 even rectangles. Add 2 Tbsp. of the puree to 4 of the pastries and spread evenly, leaving a quarter inch of space away from the edges.
4. Add the other 4 pastries on top of the 4 puree topped pastries then crimp the edges with a fork and poke a row of holes on the top.
5. Combine the egg with the milk. Using a pastry brush, brush the top of each pastry.
6. Place in the oven for 25 minutes or until golden brown on top.
7. Let cool for 10 minutes on a wire rack then glaze the top of the pastries.
8. Serve immediately or store in a tightly sealed container at room temperature.