Direction

1. Preheat oven to 375°F. In a medium bowl, toss cherries, sugar, cornstarch and lemon juice. Set aside.
2. Unroll puff pastry sheets and cut each into 6 equal rectangles. Equally spoon filling into the 6 of the rectangles, heaping it on there, but leaving edges free.
3. Top with remaining 6 puff pastry rectangles and press together using the edge of a fork or pinching with your fingers.
4. Transfer to a rimmed baking sheet lined with parchment paper to prevent sticking. I highly recommend using parchment and not cooking spray.
5. Whisk egg in a small bowl with 1 tablespoon water and lightly brush onto tops. With a sharp knife, cut 3 slits in each hand pie so steam can release.
6. Bake for approximately 20 minutes, although times can vary depending on the brand of puff pastry you purchase so keep a watchful eye.
7. Remove and allow to cool slightly.
8. Whisk together powdered sugar, milk and vanilla in a small bowl. Wait to do this until about 3-4 minutes before you are ready to drizzle, so while the pies are cooling.
9. Drizzle glaze over cherry hand pies. Eat immediately or serve room temperature with a scoop of ice cream.