Cherry Macapuno Pie
All you need to make this Cherry Macapuno pie is some ready made puff pastry, a jar of Macapuno and a bag of frozen cherries. It's a very low lift dessert, with high impact. Serve it with a drizzle of Pandan Ganache and scoop of vanilla ice cream.
Prep Time30 minutes mins
Cook Time25 minutes mins
Freeze Time15 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: Filipino, French
Servings: 16 Slices
Cherry Macapuno Pie
- 1 Package Frozen Puff Pastry
- 1 Jar Macapuno Strings
- 10 oz Bag of Frozen Cherries
- 1 Teaspoon Vanilla Extract
- 1 Tablespoon Powdered Sugar (for dusting only)
- 1 Tablespoon Granulated Sugar (for crust dusting only)
Pandan Ganache
- ¼ Cup Milk
- 1 Teaspoon Pandan Powder
- ¼ Cup White Chocolate
- Pinch of Salt
Make the Pie Filling
First you are going to make the cherry macapuno filling, as you need it to cool down before putting it on puff pastry. Place the whole bag of frozen cherries, the whole jar of macapuno strings and 1 teaspoon of vanilla extract in a small sauce pan. Turn the heat up to medium and stir for about 5 minutes until the cherries start softening.
Once the cherries are soft, we are going to do a very technical thing and turn down the heat while you get kitchen sissors and start cutting the cherries into smaller pieces. Basically cutting the cherries into quarters.
The third step is to let it cook for a further 5 minutes to release even more juice, so it looks a bit soupy.
For the fourth step, add in 2 tablespoons of the sweet rice flour to thicken up the sauce. Stir it in for about 1-2 minutes until the filling is now nice and thick.
Set aside and leave to cool fully. While it’s cooling down, make the Pandan Ganache drizzle.
Pandan Ganache
First put the pandan powder and milk in a sauce pan. Mix until the pandan powder is fully incorporated into the milk.
Next add in the white chocolate. Stir until it’s fully melted. It should be nice and thick. If it looks a bit thin, add a bit more white chocolate a little at a time.
Leave to cool and set aside while the pies bake.
Make the Pies
Pre-heat the oven to 400F.
Make the egg wash by whisking together the egg and water.
Make sure you follow the directions on defrosting instructions of your puff pastry. Roll it out into a rectangle and cut into 16 equal pieces.
Dock the pie pieces by poking each rectangle with a fork 3 times.
Equally divide the Cherry Macapuno filling between each puff pastry staying in the middle.
Brush the edges with egg wash and sprinkle some sugar all around.
Put the uncooked pies in the freezer for 15 minutes to harden again.
Bake in the oven for 22-25 minutes until the pastry is nice and golden brown and crisp to the touch.
Take out of the oven and leave to cool fully.
How To Serve
Once the pies have cooled down, dust with icing sugar.
Serve with a scoop of ice cream (coconut is really great with it!) And then drizzle with the pandan ganache.