Raspberry and White Chocolate Cream Hand Pies

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 egg
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. 

 

Yum.
 

 

Peach Hand Pies

I went and got more peaches.  I know that summer will soon be over and gotta strike while the iron...well, you know how that goes.

So we have a bunch of peaches and I get tired of just eating cut up peaches.  And peach crisps. So I thought I would make some small individual pies that fit right in your hand.  Do you remember the Hostess fruit pies?  EVERY once in a while I would buy those for my kids to go in their school lunches.  Special treat and all that.  Do they remember me as the mom that would do those things from time to time?  Or as the mom that would make them come back into the kitchen and re-load the dishwasher so that the bowls would actually get clean?

 

I wanted to make some of those small pies that fit in your hands.  Hand pies.  Filled with peaches.

Peach Hand Pies

Purchased pie crusts.  Or make your own.
3 large peaches.  You will need about 2 1/2 cups chopped up peaches for the number of pies you can make from the crusts in the box.
2 Tablespoons flour
2 Tablespoons sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg

milk
raw sugar or Turbinado

Optional:
lemon juice
2 Tablespoons bourbon

 

Let the pie dough come to room temperature.  Unroll them on a lightly floured surface and cut them into 5 to 6 inch circles.  I used a cereal bowl as a template and cut around it. 

 

Re-roll the scraps and keep cutting until you run out.  Don't roll them too thin or they will not hold together.

 

Place the circles of dough on a cookie sheet and chill them while you cut up the peaches.  Various sites suggested this as a way to keep them from leaking all over the place, so I took them at their word and did it.

 

After you peel the peaches cut them up in a finer than usual dice.  Small pies, little pieces. 

 

I sprinkled a bit of lemon juice over the peaches to keep them from browning and gave them a stir.  Add the flavorings you want. 

 

I added the cinnamon and nutmeg and then the vanilla and bourbon.  Place the sugar and flour on the peaches and mix everything with a spoon.

 

Place the fruit mixture in a strainer to get the excess liquid out.  Yes, some of that is bourbon.  Feel free to drink the cinnamon, bourbon and flour mixture after you are done.  I just tossed it.

 

Get out the dough circles and a small bowl of water.  Dip your very clean finger in the water and use it to paint the inside of the circle. You want the dough to be moist so it will smoosh together and form a bond. Scoop up a bit less than a 1/4 cup of fruit and place it in the center of the crust and fold it over gently.  Don't tug or pull or it may break or get too thin.  Press the edges together and then use a fork to seal the deal. Place them on parchment paper or use a Silpat to keep them from sticking.

 

When you have filled them all, place them back in the fridge for about 30 minutes.  Preheat the oven to 375°.  Get the pan out of the fridge and paint the top with some milk and then sprinkle raw sugar on top.  Use a small sharp knife and cut two or three slits in the top for steam to escape.

Bake for 25 to 30 minutes or until they start to brown.  Cool before eating, but don't wait too long.  You must try one when they are warm and oozing.  And then try one when they are cold.  You must do this so that you will know which is the best way to serve them.  In case any are ever left for guests.