I have been having a lot of fun playing around with Pepperidge Farm puff pastry. I found this recipe on their site. It looked delicious! And it also looked like a recipe I could make for my B&B guests.
A hand pie is basically a small, self-contained pie that you can pick up and eat with your hands.
Raspberry and White Chocolate Cream Hand Pie
1 Tablespoon water
flour for sprinkling
1 package Pepperidge Farm puff pastry, thawed
4 oz. cream cheese, softened Or half of the full size package
2 Tablespoons sugar
1/2 cup white chocolate chips
1 small clamshell of raspberries
3 Tablespoons raw or Turbinado sugar
Heat the oven to 400°. I used a Silpat to prevent sticking. You can also use parchment paper. Use you choice on two baking sheets
Beat the egg and the water in a small bowl and set aside.
Stir the softened cream cheese in a medium bowl with the sugar until it is smooth. Add the white chocolate chips and stir to combine. If you have a helper, you should have them taste the chips. Just in case they are POISON or something. Most helpers are happy to do this.
Sprinkle the flour on your working surface. Unfold the thawed puff pastry sheet. Roll the dough slightly bigger to about 12x12. Use a round cutter and cut 12 circles of dough. Repeat using the second sheet of puff pastry. There are two in a package.
Brush the edges of half of the circles (12) with the egg wash. Place a Tablespoon of the cream cheese mixture in the center and top it with about 3 raspberries. Place the other puff pastry circles on top of the raspberries and press around the edges. I used a fork to crimp the edges.
Place the pies on the prepared baking sheets and brush the tops with the egg wash. Sprinkle the raw sugar on top.
Pierce the tops with a sharp knife.
Bake for 20 minutes or until the pies are turning golden brown. Move the pies to a cooling rack for 10 minutes.
Serve these delicious pastries to your visitors on the sunny screened porch. Admire their crispy flaky crust and enjoy the raspberry and chocolate creaminess.