Strawberry Cream Handpies

Cream Hand Pie

I went to McDonalds the other day and felt like something sweet after my Big Mac meal with fries and a diet coke.  I know I know….how could I?   I usually don’t get dessert but I saw strawberry cream pies on that sign while I was waiting for my turn to go through the drive thru and thought, I really should try one. Not for me.  For the sake of the blog.  For research. So I ordered one and I ate it.  I thought they were pretty good and wondered if I could make them at home.  So after some more thought I realized I needed to try another one to make sure I had the flavors down right?  Again, strictly for research.  So here is my version of Mickey D’s strawberry cream pie that I think is even better.  All in the name of research.

Strawberry Cream Hand Pies

2 packages refrigerated Pie Crust 

2 cups finely chopped fresh or frozen strawberries* 

1 teaspoon sugar

8 ounces cream cheese, softened

1 whole egg, beaten

4 tablespoons sugar, divided

1 teaspoon vanilla extract

1 egg white, beaten

 Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

Mix 1 teaspoon of sugar with chopped strawberries and set  aside. 

* You can also use seedless strawberry jam or preserves with this recipe, just skip the sugar.

In a medium bowl, mix together egg, cream cheese, remaining sugar, and vanilla. Mix until fluffy.   

Unroll your pie crust onto a lightly floured surface and cut into 12 rectangles (6 per sheet of dough). Cut a slit into only 6 of the rectangles. Brush a little beaten egg white along the edges.

Scoop a spoonful of cream cheese filling next to a spoonful of the strawberry mixture onto each of the 6 rectangles without the slit. Keep filling away from edges you brushed with water.

Cover each filled rectangle with a rectangle that has the slit and pinch together the edges. Brush lightly with egg white and sprinkle with a little extra sugar. Bake for 10-12 minutes or until slightly browned.



















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