AuthorMarla MeridithThese Strawberries ‘n Cream Hand Pies might be the BEST thing you will ever eat. That’s if you love strawberries and the most delicious flakey, buttery pastry dough evahhhh. Don’t be shy about making homemade pastry dough. It’s one of the best baking skills for you to acquire. If I can do it easily you sure can! Just be sure to never, ever skimp on the butter.
Pastry: Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the butter & mix quickly with your fingers until each piece is coated with flour.
Pulse in the mixer until the butter is the size of peas. With the motor running, add some ice water process just enough to moisten the dough and have it just come together.
Place the dough out onto a floured board & knead it quickly into a ball. Divide the dough into how 2 balls and flatten them into discs. Wrap the dough in plastic and allow it to rest in the refrigerator for at least 30 minutes. You can keep the dough in the fridge for up to a week.
Strawberry filling: Heat the strawberries, water and sugar in a small sauté pan over medium heat. Cook a few minutes until strawberries are softened & fragrant. Stir often so they don't burn. Turn off the heat and stir in the cream cheese. Transfer to a bowl and refrigerate until cool.
Assemble the hand pies: Remove the dough from the refrigerator & let it sit out a few minutes until just pliable. Roll out one dough disk into 1/8 inch thickness, punch out 5"heart shapes (you can keep the other disk in the fridge while you work) Spoon 2 tablespoons of the strawberry mixture onto the middle of a dough heart. Wet the rim of the heart with some water. Top with another heart. (You should roll out 12 hearts, so you will have 6 hand pies.)
Continue to do this until you have used up all the dough. Place shapes on a cookie sheet. Refrigerate pies for 30 minutes.
Pre-heat the oven to 375 degrees Fahrenheit with the rack in the middle. Line 1 baking sheets with parchment paper. Remove the pies from the refrigerator. Place them on the baking sheets. Score (make an "X") the tops of each pie in the middle with a knife, so they can vent while they bake. Brush egg yolk on each hand pie & sprinkle with some coarse sugar. Bake for about 20 minutes. Rotate the pan half way through baking.The pies will be golden brown and flakey when done. Remove from the oven & let cool a bit before serving. Enjoy!
Ingredients
Directions
Pastry: Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the butter & mix quickly with your fingers until each piece is coated with flour.
Pulse in the mixer until the butter is the size of peas. With the motor running, add some ice water process just enough to moisten the dough and have it just come together.
Place the dough out onto a floured board & knead it quickly into a ball. Divide the dough into how 2 balls and flatten them into discs. Wrap the dough in plastic and allow it to rest in the refrigerator for at least 30 minutes. You can keep the dough in the fridge for up to a week.
Strawberry filling: Heat the strawberries, water and sugar in a small sauté pan over medium heat. Cook a few minutes until strawberries are softened & fragrant. Stir often so they don't burn. Turn off the heat and stir in the cream cheese. Transfer to a bowl and refrigerate until cool.
Assemble the hand pies: Remove the dough from the refrigerator & let it sit out a few minutes until just pliable. Roll out one dough disk into 1/8 inch thickness, punch out 5"heart shapes (you can keep the other disk in the fridge while you work) Spoon 2 tablespoons of the strawberry mixture onto the middle of a dough heart. Wet the rim of the heart with some water. Top with another heart. (You should roll out 12 hearts, so you will have 6 hand pies.)
Continue to do this until you have used up all the dough. Place shapes on a cookie sheet. Refrigerate pies for 30 minutes.
Pre-heat the oven to 375 degrees Fahrenheit with the rack in the middle. Line 1 baking sheets with parchment paper. Remove the pies from the refrigerator. Place them on the baking sheets. Score (make an "X") the tops of each pie in the middle with a knife, so they can vent while they bake. Brush egg yolk on each hand pie & sprinkle with some coarse sugar. Bake for about 20 minutes. Rotate the pan half way through baking.The pies will be golden brown and flakey when done. Remove from the oven & let cool a bit before serving. Enjoy!
