Strawberry-Jam Hand Pies
The perfect picnic dessert, hand pies are simplified when made with puff pastry. These strawberry-jam-filled versions have a tangy glaze on top.
- Total Time:
- Yield: Makes 8
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
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.
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.