Jammy Hand Pies Happy Gal Cooking

Whisk together the egg white, water, and a pinch of salt. Set aside. Slice the almond paste into 16 evenly-sized pieces and shape them into small flattened hearts about 2 inches across at the top. Center the almond paste hearts on the prepared bottom crusts.

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That's when these jammy hand pies come to the rescue. These are my ticket to relieving a sweet tooth in a short amount of time. Think of hand pies as the slightly fancier and fresher cousin to Pop Tarts. They're great for breakfast (no judging please) or dessert. With this recipe, you can make hand pies in less than 20 minutes.

Jammy Hand Pies Happy Gal Cooking

Remove the chilled hand pies from the freezer. Cut three small slits in the top of each hand pie for vents. Bake until the hand pies are a warm golden brown, about 22 - 25 minutes, rotating the pans halfway through. Remove the pies from the oven. Allow to cool a few minutes on the pans, then transfer to a cooling rack.

Jammy Hand Pies Happy Gal Cooking

Wash 'n Go. Now, give the entire outside a wash with your eggs or milk, and carefully transfer them to a lined sheet pan. Bake the jam hand pies in a 350-degree oven for 30-35 minutes, until the outsides are golden brown. The jam gets hot, so let them rest at least 10-15 minutes before you enjoy them with a cold glass of milk or a scoop of.

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In a saucepan over medium heat, melt down the butter. Once melted, mix in the apples, brown sugar, cinnamon, and lemon juice. Heat for about 10 minutes, or until the apples are tender and swimming in its juices. Mix together the cornstarch and water in a small dish and pour into the pot with the apples.

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Add the vanilla and jam, gently toss to combine. 4. Assemble the pies on a parchment lined baking sheet. Spread 2 teaspoons cream cheese on to the center of half of the circles, then spoon a tablespoon of the filling over the cream cheese, leaving a 1/4 inch border. Brush the edges with the beaten egg.

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Divide it in half and shape into two flat disks wrapped tightly in plastic. Refrigerate for at least 30 minutes. Preheat oven to 375º F. Whisk together egg white and a pinch of salt. Set aside. Remove one of the chilled pastry disks from the refrigerator and, on a floured surface, roll the dough to 1/8-inch thickness.

Jammy Almond Hand Pies

Step 6. Using an electric mixer on medium speed, beat goat cheese and butter in a medium bowl, scraping down sides as needed, until smooth, about 2 minutes. With the motor running, add powdered.

Jammy Hand Pies Happy Gal Cooking

Preheat the oven to 425 F. Brush the tops of the hand pies with egg wash and sprinkle on some sugar to finish. Bake for about 15 minutes-20 until the crust is golden. Perfectly flaky all butter hand pies with a tart, jammy pomegranate filling made from fresh pomegranate arils.

Homemade Jammy Hand Pies Pop Tarts Homemade, Homemade Pastries, Easy

Divide pastry in half; form two balls. If desired, cover with plastic wrap and chill until ready to use. Preheat oven to 375°F. On a lightly floured surface slightly flatten one pastry ball. Roll into a 9×8-inch rectangle. Cut in half lengthwise to form two 9×4-inch rectangles; cut each in thirds crosswise to form six total 3x4-inch rectangles.

Jammy Raspberry Cream Pretzel Hand Pies. Half Baked Harvest

Spread jam over cream cheese. Top with remaining pie crust, lining up edges; seal edges together using a fork. Prick holes all over top. Bake until golden brown, 22 to 24 minutes. Let cool 10 minutes. Whisk together sugar, milk, and remaining cream cheese in a bowl; drizzle over pastry. Cut evenly into 8 rectangles. The flaky toaster pastries.

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Pour over flour mixture and pulse until mixture just comes together, about 8 pulses. Turn out onto counter in a mound and smear dough with heel of hand once or twice to flatten any large lumps of butter, then form dough into square block. Wrap in plastic wrap and chill at least 2 hours.

Jammy Hand Pies Happy Gal Cooking

Pat the dough out, sprinkling generously with flour. Fold and flour the sticky mix, repeating the process until it becomes a smooth dough. Wrap in plastic and rest in the refrigerator for 30 minutes (optional). Roll the dough out to ¼" thick. Use a 4" round biscuit cutter to form the circles needed for hand pies. To assemble: Preheat oven.

Jammy Hand Pies Happy Gal Cooking

Fold the crust over. Press gently to seal the jam inside the crust, and use the tines of a fork to press the edges together, sealing well. Use a small knife to cut a few vent slits in the top of each semi-circle. Place on the prepared baking sheets about 1-inch apart. Repeat with all of the crust circles.

Jammy Hand Pies Happy Gal Cooking

Stir into berry mixture. Cook, stirring, until thickened, about 4 minutes. Let cool to room temperature. Roll each piecrust into a 12-inch circle on a lightly floured work surface. Cut 4 (5-inch) rounds from each crust. Roll scraps and cut 2 more rounds. Place 1 heaping tablespoon jam in center of each round.

Jammy Raspberry Cream Pretzel Hand Pies. Half Baked Harvest

Cut into four 6" x 5" rectangles. Spoon approximately 2-3 Tbsp of Jam onto each rectangle, leaving 1" space around each side. Brush one half of rectangle with egg wash. Fold over Hand Pies, ensuring jam does not ooze to sides of dough. Press sides firmly together with floured fork. Transfer to baking tray lined with parchment paper, chill in.