Description
Handheld puff pastry pies filled with a simple cooked strawberry filling and topped with a powdered sugar glaze.
Ingredients
Scale
- 2 cups fresh strawberries, washed, hulled and sliced
- 2 tablespoons white sugar
- 1 tablespoon cornstarch
- 1 sheet frozen puff pastry, thawed just until foldable (a sheet is about 12 by 18 inches)
- 1 egg
- 2 tablespoons water
- 3/4 cup powdered sugar
- 1–2 tablespoons water
Instructions
- Add the sliced strawberries, sugar and cornstarch to a pot and stir together while cold.
- Turn the heat to medium and cook until the mixture is bubbly; mash the strawberries a little bit with a fork and set aside to cool.
- Preheat your oven to 350 degrees Fahrenheit and prepare a large baking sheet by lining it with parchment paper.
- Roll out the cold but thawed puff pastry sheet and cut into 6 large squares.
- Add a dollop of the strawberry filling in the middle of each square and brush the edges of each square with a little bit of water.
- Fold each square over to form a large triangle and crimp the edges of the triangle with a fork.
- Combine the egg and 2 tablespoons water with a fork and brush the tops of the hand pies with this mixture.
- Transfer the hand pies to the prepared baking sheet and bake for 22-25 minutes, or until golden brown.
- While the hand pies are cooling completely to room temperature, add the powdered sugar to a bowl and add the water 1/2 teaspoon at a time just until a thick, drizzle-able glaze forms.
- Add the glaze to a small zip-top bag, snip off a corner, and drizzle the glaze over the hand pies once they’ve cooled completely.
- Enjoy immediately or store in an airtight container for up to 2 days.
- Prep Time: 20 mins
- Cook Time: 22-25 mins