Joanne Lee Molinaro’s Cherry Pie Pockets

MAKES: 6 large pockets

2 sheets vegan puff pastry, thawed according to package instructions (see Note), plus flour for dusting
3 cups (450 g) canned tart red cherries, drained well, plus 2 tablespoons reserved cherry juice
2 tablespoons cornstarch
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 cup (60 g) plant-based milk 2 tablespoons maple syrup

1. Position a rack in the center of the oven and preheat the oven to 375°F. Line a baking sheet with parchment paper.

2. Using a rolling pin dusted with flour, roll out both puff pastry sheets into 10 × 17-inch rectangles. Using a sharp knife or pastry cutter, divide each pastry sheet into six even rectangles by cutting it in half lengthwise and then into thirds crosswise.

3. In a small bowl, whisk together the cherry juice with the cornstarch. In a small pot, cook the cherries, sugar, cornstarch slurry, and vanilla over low heat until the mixture thickens, 3 to 4 minutes.

4. Spoon 2 to 3 tablespoons of the cherry pie filling into the center of six of the puff pastry rectangles. Place the remaining six rectangles over otherwise they will “puff” apart). Arrange the pockets on the prepared baking sheet. In a small bowl, whisk together the plant-based milk and maple syrup. Use a pastry brush to brush the mixture on the tops of the pockets. Place the sheet on the center rack and bake until golden brown, about 20 minutes.

5. Remove the pockets from the oven and allow them to cool a bit before eating. Leftovers can be stored in the refrigerator for up to a week. You can also make the pockets in advance (without brushing them with the maple syrup mixture) and freeze them until you are ready to bake them. If baking from frozen, increase the bake time to 30 to 35 minutes