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Strawberry-Jam Hand Pies

  • Prep:
  • Total Time:
  • Yield: Makes 8
Strawberry-Jam Hand Pies

Photography: Andrew Purcell

Source: Everyday Food, September 2012


  • All-purpose flour, for dusting
  • 2 sheets frozen puff pastry, thawed
  • 2/3 cup strawberry jam
  • 1 large egg yolk, lightly beaten
  • 1 tablespoon lemon juice
  • 1/3 cup confectioners' sugar


  1. On a lightly floured work surface, roll out pastry sheets to 1/8 inch thick. Cut each sheet into quarters and place on a parchment-lined rimmed baking sheet. Spoon 1 heaping tablespoon jam in center of each piece, brush edges with egg yolk, fold into triangles, and press tightly to seal. Freeze pies until firm, 30 minutes.

  2. Preheat oven to 375 degrees. Bake pies until golden and puffed, 20 to 25 minutes. Let cool completely on sheet on a wire rack. Whisk lemon juice and confectioners' sugar until smooth. Drizzle glaze over cooled pies and let set 20 minutes.

Cook's Note

Store in an airtight container at room temperature, up to 3 days.

Reviews (1)

  • chailatte11 12 Aug, 2013

    This was a fairly easy make-ahead dessert that came out tasty and looked very impressive for our company! The lemon flavored icing was a nice touch. Don't have to worry about spreading around the strawberry jam because when these cook it melts and spreads itself out inside.

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