Strawberry hands

• Home • About • Recipes • Breads • Breakfast and Brunch • Cakes and Cupcakes • Candy and Sweets • Cheesecakes • Cookies • Dessert Bars and Brownies • Donuts • Muffins and Scones • No Bake Desserts • Pies, Crisps, and Tarts • Baking Basics • Contact • Work With Me • Privacy Policy • Whole Latte Love & Life • Latte Love & Life • My Weekend Cravings • A Latte Tips and Tricks These easy strawberry hand pies have a cream cheese crust and are filled with homemade strawberry pie filling! This strawberry hand pie recipe is perfect for spring or summer dessert! You know how inside of each Dove chocolate wrapper there is a ridiculouslycheesy phrase? Ah, those are seriously the highlight of my day. I know they’re supposed to be uplifting and encouraging, but they are so incredibly trite that I cannot help but laugh. Today’s phrase: “Take good care of yourself.” Thanks, Dove. That’s really insightful and helpful. I am sharing Strawberry Hand Pies with you all so I guesswe all get to heed Dove’s astute advice. 🙂 If we really wanted to heed Dove’s advice, we’d also throw these Pie is one of my favorite desserts. I know, I know. I say that a lot. “ I have a dessert addiction. The therapy for it? Balancing it out with my coffee and comfort food addiction. The key to life is all about balance. That’s why today’s recipe is for hand pies. They’re smaller than a traditional piece of pie. Balance. 🙂 This recipe begins with a cream cheese crust. Yes, you heard me right. Cream cheese. This pie ...

I know this sounds like hyperbole, but these fried strawberry hand pies are truly extraordinary, and that’s hardly a surprise. We’re talking fried dough here, peeps, of course they are amazing. And fried dough filled with lightly sweetened berries and a hefty dusting of confectioners’ sugar? I mean, duh, you will basically lose your mind when you eat these. I had been planning on making baked hand pies for at least a year now, an I have finally done so, but the idea of making fried hand pies came to me quite recently when I stumbled upon Now, I wish I could tell you what internet search led me to stumble upon fried pies (ie: what I was actually looking for), but I can’t recall. What I can tell you, however, is that I became obsessed, leading me to spend copious amounts of time surfing the web for fried pie recipes, folklore, gossip, etc., and that’s where things get interesting. The internet is bereft of fried pie scoops. Why, you ask? I haven’t a clue, and having now madefried pies and eaten kind of a lot, I am truly flummoxed. Yes, I found So I’d consider myself pretty lucky, if I were you, getting a recipe and all that for fried pies. And I certainly hope I am starting a trend of sorts. One thing I will tell you is that I kind of feel like I may have invented the “cropie.” Remove the bowl from the freezer and dump the contents on to the counter. Using a rolling pin, flatten/smear the butter into the flour (I recommend using a rolling pin to fraisage the dough, rather th...

• To make the pastry: Whisk together the flour, sugar, and salt. • Work in the butter until pecan-sized lumps form. • Add the combined egg and milk, mixing to make a cohesive dough. • Divide the dough in half, shape each half into a 3" x 5" rectangle, wrap in plastic, and refrigerate for 1 hour. • To make the filling: Combine all the ingredients except the egg in a saucepan set over medium heat. • Cook until the mixture starts to thicken, about 5 minutes. Transfer to a bowl. and cool to room temperature. • Preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment. • To assemble the pies: Place one piece of dough on a lightly floured work surface, and roll it into a 9" x 12" rectangle. Trim the edges to make them straight. Cut out nine 3" x 4" rectangles. Repeat with the remaining dough. • Divide the filling among nine of the rectangles, using a heaping tablespoon for each. Brush some beaten egg along the edges. • Cut a vent into the remaining rectangles, using a decorative cutter. • Top the filled rectangles with the vented rectangles. Press along the edges with the tines of a fork or a crimper to seal. • Brush the tops of the pies with beaten egg, and sprinkle with sparkling sugar. Transfer to the baking sheet. • Bake the pies for 28 to 33 minutes, until they're a light golden brown. Remove them from the oven, and cool on the pan.

Words from Jake Brunner, who is far more eloquent about his music than I: “For me I think that there’s something tragic and severe about repetition in music. It can lead to trances, to real ecstasy and a release from the bonds of material awareness, but I feel like there’s also this Sisyphean quality to it, this kind of no exit, eternal recurrence vibe.” >>