You know the drill. Find a few ingredients in your pantry/freezer
and a new dessert is born. You can certainly use your favorite fruit in
these but I had some beautiful blackberries that were begging to be
eaten. Adjust the sugar to your liking, depending on your fruit. I think
berries tend to need a little more but it's your call, of course.
Anyway, these are really simple to throw together. And don't worry if
your little pies leak a little juice. I like to call that "rustic".
These are fun to throw in a sack lunch, too!
Puff Pastry Blackberry Hand Pies
1 package puff pastry~ thawed
1/3 - 1/2 cups sugar (depending on your sweetness level)
2 cups blackberries ~ frozen or fresh
2 tablespoons cornstarch
1 large egg
Sparkling sugar (found in the baking aisle at the grocery store)
Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
Puff Pastry Blackberry Hand Pies
1 package puff pastry~ thawed
1/3 - 1/2 cups sugar (depending on your sweetness level)
2 cups blackberries ~ frozen or fresh
2 tablespoons cornstarch
1 large egg
Sparkling sugar (found in the baking aisle at the grocery store)
Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
Mix together sugar and cornstarch in a large bowl. Add blackberries and toss.
Beat egg in a small bowl. Set aside.
Roll each of sheet puff pastry into an 11-inch square on a lightly floured surface.
Cut 4 5-inch circles circles out of each sheet of pastry. (I used a small bowl and cut around it)
Place pastry rounds on prepared sheet and put about 1/4 cup berry mixture onto one-half of each round.
Lightly brush edge of circle with egg.
Fold dough over filling and crimp edges with a fork to tightly seal.
Cut a couple of small slits on top of dough to vent. Repeat with remaining pastry and berry mixture.
Brush pies with remaining egg. Sprinkle with sparkling sugar.
Bake 20 - 30 minutes until golden brown.
Transfer to wire rack to cool slightly.
Serve with vanilla ice cream, if desired.
Beat egg in a small bowl. Set aside.
Roll each of sheet puff pastry into an 11-inch square on a lightly floured surface.
Cut 4 5-inch circles circles out of each sheet of pastry. (I used a small bowl and cut around it)
Place pastry rounds on prepared sheet and put about 1/4 cup berry mixture onto one-half of each round.
Lightly brush edge of circle with egg.
Fold dough over filling and crimp edges with a fork to tightly seal.
Cut a couple of small slits on top of dough to vent. Repeat with remaining pastry and berry mixture.
Brush pies with remaining egg. Sprinkle with sparkling sugar.
Bake 20 - 30 minutes until golden brown.
Transfer to wire rack to cool slightly.
Serve with vanilla ice cream, if desired.
Let's get started.
Stir together your sugar and cornstarch.
Sprinkle that over the berries and stir.
Roll out your puff pastry a little bit
so you can get 4 5-inch circles out of each piece.
Then place some berries on each
circle and brush half with the beaten egg.
Fold over and crimp the edges to seal.
Some of the juice might leak out and that's OK!
Place the little pies on a baking sheet
and brush with the remaining beaten egg.
Then sprinkle with sugar.
Bake!
Look how pretty! And yummy, too!
