A Door County Dessert
Remember your trip with fruit-filled mini hand pies
It all starts innocently enough with a weekend trip to Door County. The weather is good, the location is beautiful, and you can’t help picking up a few jars of homemade cherry/raspberry pie filling. You take them home and put them on the pantry shelf. At first, it seems so easy. A pie here, a pie there, and still the jars stare back at you every time you visit the pantry. What else can be done with this filling?
This is exactly what happened to me. So I thought about it a bit and realized I could make a pastry to be used for brunch or with morning coffee or as a simple dessert. That is how I came up with Cherry/Raspberry Mini Hand Pies. And they were a hit! Isn’t it funny how sometimes it just all works out?
RECIPE: Cherry/Raspberry Mini Hand Pies
1 34-ounce jar Door County cherry/raspberry pie filling (refrigerate leftover filling)
1 14- to 16-ounce package frozen puff pastry, thawed
Preheat oven to 350 degrees. Using a rolling pin, roll out one of the sheets of puff pastry on a lightly floured surface until it becomes a 15-inch square. Cut pastry into nine 5-inch squares. Place a generous tablespoon of the cherry/ raspberry filling in the center of each square.
Break egg into a small bowl, add 1 tablespoon cold water and beat until blended. Using a pastry brush, moisten the edges of the pastry with the egg wash and fold into a rectangle. Repeat with the remaining squares of pastry and then place them on cookie sheets lined with parchment paper. Repeat the entire process with the second sheet of puff pastry. When all the mini pies are assembled, brush the tops with the egg wash and sprinkle with the superfine sugar. Bake for 15 minutes or until golden brown. Serve warm or at room temperature.
Makes 18 hand pies.
Nancy Lynch, a self-taught cook from a family of foodies, teaches cooking classes at Orange Tree Imports and All Through the House. email@example.com
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