Raspberry Cream Cheese Hand Pies
Cream cheese and raspberry preserves wrapped in a flaky pie crust.
Yield: 16 hand pies
Calories: 172kcal
Materials
- 5 oz. cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp. lemon juice
- 1/2 tsp. vanilla extract
- pinch of salt
- 2 9" pie crusts
- 1/3 cup raspberry preserves (or jam) (or other favorite flavor preserves)
- 1 Tbsp. water
- 1 egg, beaten
- 1 Tbsp. coarse sugar
Instructions
- In a small bowl, mix together cream cheese, sugar, lemon juice, vanilla, and salt. Stir until smooth, or mostly smooth.
- Place the first pie crust on lightly floured surface or parchment paper. Cut shapes using cookie cutters. (A 3" or smaller will yield approx. 16 hand pies.)
- Re-roll dough scraps to stamp out more shapes until all the dough is used.
- Spread cream cheese mixture to within 1/4" of edges, (approx. 1 teaspoon).
- Spoon a teaspoon of preserves over the cream cheese mixture.
- With the second pie crust, cut shapes exactly as you did with the first pie crust.
- Using your finger, lightly wet the edges of the crusts with water. Place the top crust on each pie, pressing the two crusts together. Using a fork, crimp the outer 1/4" edge of each pie.
- Preheat the oven to 375° and line two baking sheets with parchment paper. Place the filled hand pies on the baking sheets. Brush beaten egg over each pie.
- Using a small knife, cut a slit or two in the top of each hand pie. Sprinkle coarse sugar over tops.
- Bake for 25 minutes, or until top is golden brown. Remove to wire racks to cool completely. Enjoy!
Notes
Using a larger cookie cutter, like a 3 1/2" will yield you about 12 hand pies.
Nutrition
Calories: 172kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 19mg | Sodium: 121mg | Potassium: 42mg | Fiber: 1g | Sugar: 9g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg