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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