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Strawberry Cream Cheese Hand Pies Recipe

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3.8 from 12 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 10 hand pies
  • Diet: Vegetarian

Description

Delightful Strawberry Cream Cheese Hand Pies featuring a flaky pie crust filled with a sweet and tangy strawberry filling layered with smooth cream cheese. These charming heart-shaped hand pies are perfect for dessert or a sweet snack, combining fresh strawberries and cream cheese in a portable pastry form.

Ingredients

Strawberry Filling

  • 1 1/2 cups strawberries (hulled and quartered, fresh or frozen)
  • 1/4 cup granulated sugar
  • 2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons corn starch

Cream Cheese Filling

  • 4 ounces cream cheese (room temperature)
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon zest
  • Pinch of salt

Pie Crust & Finishing

  • 1 package refrigerated pie crust (2 count) or 2 homemade 9-inch pie crusts
  • 1 large egg white
  • 1 tablespoon coarse (raw) sugar or granulated sugar (for sprinkling)

Instructions

  1. Prepare the strawberry filling: In a medium saucepan over medium-low heat, combine strawberries, sugar, lemon juice, and cornstarch. Bring to a gentle simmer while stirring occasionally. After about 5 minutes, when strawberries are soft enough to mash, continue cooking for another 5-10 minutes until the mixture thickens. Transfer to a bowl and let cool completely.
  2. Make the cream cheese filling: In a small bowl, beat the cream cheese, egg yolk, vanilla extract, lemon zest, and salt with a hand mixer until smooth and fully combined. Set aside.
  3. Prepare the pie crust: Line two large baking sheets with parchment paper. Unroll the pie crust on a lightly floured surface and gently roll it to remove creases. Using a 3 ½-inch heart-shaped cookie cutter, cut 10 hearts from each crust. Re-roll dough if necessary to get all 10 pieces per crust.
  4. Create vents in the top crusts: Cut a small ‘X’ into 10 of the heart shapes to vent the pies. These vented pieces will be the tops. Place the unvented solid hearts on the prepared baking sheets.
  5. Assemble the pies: Spoon a heaping tablespoon of the cream cheese filling onto each unvented crust heart, leaving space around the edges. Add a heaping tablespoon of strawberry filling on top of the cream cheese. Brush the edges with egg white, then top with the vented crust piece. Seal edges by pressing together, then crimp with a fork.
  6. Chill the pies: Refrigerate the assembled pies on the baking sheets for 30 minutes to firm up the dough.
  7. Preheat the oven and finish the pies: Preheat the oven to 400°F (204°C). Brush the tops of the chilled pies with egg white and sprinkle with coarse sugar, if using.
  8. Bake: Bake the pies for 20-25 minutes or until the crust turns golden brown. Allow to cool 5-10 minutes on the baking sheet before serving.

Notes

  • You can use fresh or frozen strawberries; just thaw and drain if using frozen.
  • Ensure the cream cheese is at room temperature for a smooth filling.
  • Chilling the assembled pies before baking helps maintain their shape and promotes flakier crusts.
  • Use coarse sugar for a crunchy, decorative topping, or omit if you prefer a less sweet crust.
  • Store leftover pies in the refrigerator in an airtight container for up to 3 days.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/strawberry-cream-cheese-hand-pies-recipe/