Yummy Puff Pastry Hand Pies

Last week I made fresh blueberry and blackberry jam, which doesn’t have the longest shelf life and I wanted to make some sweets with this super tasty jam so none if it went to waste. Although I don’t eat a lot of sweets my husband sure loves them so I like to keep them fresh, simple and most of all, EASY.

AuthorLaLaLaMarsh
Rating

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Yields8 Servings

 2 Sheets frozen puff pastry, thawed.
  cup Ricotta
 4 oz Cream cheese, room temp
 ¼ cup Turbinado sugar
 1 tbsp Fresh lemon juice
 1 tsp Vanilla
 1 Egg, beaten

Cheese filing
1

In a mixer (even a blender would work) add the cream cheese, ricotta, sugar, lemon, and vanilla. Allow it to mix until it becomes a smooth, creamy consistency without any chunks.

Stuff that pastry
2

Cut each sheet of puff pastry into 4 equal squares. Using a rolling pin, roll each one out until almost doubled in size.

3

Preheat the oven to 400.

4

Spoon 1-2 tbsp of the cheese mixture into the center of each square. Follow it up with one tsp of the jam.

5

Grab a cup of room temperature water. Wet the outside edge of one half of the pastry and fold the pastry in half, diagonally, so its a cute little triangle. Using a fork go around the edges of the triangle pressing to seal the pastry. Using the tip of a knife of the prongs on the fork, poke a couple vents into the top of the pastry. Lay each sealed pastry pocket onto a sheet pan lined with parchment paper.

6

Beat one egg and brush it across each pastry.

7

Bake at 400 for 20-30 minutes or until a nice golden brown or bronze color. Allow them to cool for 30 minutes before eating (to avoid burning all the taste buds out of your mouth).

Ingredients

 2 Sheets frozen puff pastry, thawed.
  cup Ricotta
 4 oz Cream cheese, room temp
 ¼ cup Turbinado sugar
 1 tbsp Fresh lemon juice
 1 tsp Vanilla
 1 Egg, beaten

Directions

Cheese filing
1

In a mixer (even a blender would work) add the cream cheese, ricotta, sugar, lemon, and vanilla. Allow it to mix until it becomes a smooth, creamy consistency without any chunks.

Stuff that pastry
2

Cut each sheet of puff pastry into 4 equal squares. Using a rolling pin, roll each one out until almost doubled in size.

3

Preheat the oven to 400.

4

Spoon 1-2 tbsp of the cheese mixture into the center of each square. Follow it up with one tsp of the jam.

5

Grab a cup of room temperature water. Wet the outside edge of one half of the pastry and fold the pastry in half, diagonally, so its a cute little triangle. Using a fork go around the edges of the triangle pressing to seal the pastry. Using the tip of a knife of the prongs on the fork, poke a couple vents into the top of the pastry. Lay each sealed pastry pocket onto a sheet pan lined with parchment paper.

6

Beat one egg and brush it across each pastry.

7

Bake at 400 for 20-30 minutes or until a nice golden brown or bronze color. Allow them to cool for 30 minutes before eating (to avoid burning all the taste buds out of your mouth).

Yummy Puff Pastry Hand Pies
 
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