Jammy Raspberry Cream Pretzel Hand Pies. Half Baked Harvest

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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.

Jammy Almond Hand Pies

Flaky buttery salted pretzel pie dough, fresh berries, sweet jam, lemon, vanilla, and creamy cream cheese. These adorable, simple, and jammy hand pies are delicious. Bonus: Substitute raspberries with your preferred berry or a mix of berries! You can't go wrong with mini berry-filled summer pies.

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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.

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Heat the oven to 400°F with the racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper. Brush the center of the pies with egg wash (try to avoid brushing too much on the outside edges, which like to brown more) and sprinkle generously with sugar. Cut a small line or X shape into the surface of each pie.

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.

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.

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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.

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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.

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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.

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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.

Jammy Raspberry Cream Pretzel Hand Pies. Half Baked Harvest

At Bob's Red Mill, we know that you can't rush quality. That's why we manufacture our products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. This production 'secret' allows us to seal in the freshness and bring you wholesome, quality foods, just as nature intended. Our beautiful stone grinding mills are much like the ones used.

Jammy Hand Pies Happy Gal Cooking

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 Raspberry Cream Pretzel Hand Pies. Half Baked Harvest

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.

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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.

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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.

Jammy Hand Pies Happy Gal Cooking

Instructions. Preheat oven to 190C / 375F. Line a baking sheet with baking parchment paper (or use the parchment from the pastry packet) Unroll the dough and cut into shapes with a heart cookie cutter. Spoon 1 teaspoon of the jam onto the centre of half of the shapes.