Oh yes. Single serving pastries. The stuff dreams are made of. I really like single serving pastries because then its SUPER clear whats mine, and super clear what is yours, and you won’t be eating any of mine. It prevents a hog situation from arising, yet still satisfies everyone. So apart from that, they are also super cute. Its like a puppy with huge paws, or a baby giraffe that stands crooked. Mini stuff is always cute and always awesome. This would be a great thing to bring to a BBQ.
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Cherry Hand Pies
Servings:
INGREDIENTS
pie dough
- 2 cups all purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup cold unsalted butter, cut into cubes
- ¼ cup cold cream cheese, cut into cubes
- 2 tablespoons buttermilk
filling
- 3 cups cherries, pitted and quartered
- ⅔ cup granulated sugar
- 3 tablespoons minute tapioca
- 3 teaspoons ground cinnamon
- ⅛ teaspoons salt
- 2 tablespoons lemon juice
- 2 teaspoons almond extract
egg wash
- 1 egg
- 1 tablespoon heavy cream
cherry icing
- ½ cup powdered sugar, sifted
- 2 tablespoons Kirshwasser
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Preheat oven to 400°F.
- In a bowl sift together the flour, baking powder and salt.
- Add the cold cubs of butter and cream cheese and cut in with a pastry knife or your fingers until a fine crumble is made.
- Add the buttermilk and gently work together, until a dough just comes together.
- Form the dough into a disc, wrap it in plastic wrap and place in the refrigerator.
- While the dough chills prepare the filling. Place the filling ingredients into a bowl and mix together until well combined. Set aside and allow the mixture to sit for 10 to 15 minutes.
- Roll the dough out onto a lightly floured surface until ¼ inch thick.
- Cut twelve 4 inch circles from the dough and fill each with a small amount of cherry filling.
- Whisk together the egg and cream.
- Brush the perimeter of each hand pie with the egg wash and fold/pinch together, creating ½ circles.
- Press the ends with the back of a fork to seal and brush the tops with the egg wash.
- Using a pairing knife, cut 3 small slits on the tops of each hand pie.
- Place them onto a parchment lined baking sheet and bake in the oven for 15 to 18 minutes or until golden brown.
- Allow the hand pies to cool completely on a cooling rack.
- While the hand pies cool, place the powdered sugar, Kirshwasser, cream, and vanilla extract into a small bowl and gently stir together with a fork until fully incorporated and smooth.
- Drizzle the icing over the hand pies and serve.
Calories: 317kcal Carbohydrates: 42g Protein: 4g Fat: 15g Saturated Fat: 9g Cholesterol: 53mg Sodium: 108mg Potassium: 117mg Fiber: 2g Sugar: 22g Vitamin A: 497IU Vitamin C: 3mg Calcium: 30mg Iron: 1mg