Why, oh why, we must wait until Fall to create luscious pumpkin desserts? I understand the importance of tradition, but come on…canned pumpkin is available year round! And now that I’ve found these Pumpkin Donuts with Brown Butter Glaze, I’m so grateful for that fact. I had a heck of a time getting these little morsels to adapt to maple syrup instead of brown sugar, but then I tried The Cafe Sucre Farine’s recipe, and with a wee bit of tweaking everything came out just right! They have a moist, tender crumb and that delectable pumpkin and spice flavor. Mmmm, irresistible!
Hand pies are right up there with mini tarts on the fun to make and eat scale! And being hand-held and portable they’re the perfect summertime pastry. Plus, there’s just something about having your very own little pie that you don’t have to share with anyone that makes the extra bit of effort in making them (compared to a regular pie) totally worth it. With that in mind, you might want to stash a few of these blueberry hand pies away for yourself, because they won’t last long once they’re out of the oven. And it’s no wonder because a flaky crust loaded with blueberry goodness is pretty hard to resist. Just ask my husband….
- 2 packages Marie Callender’s pie crust (2 rolled crusts per package)
- ½ cup sugar
- 3 tablespoons cornstarch
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon zest
- 1 ½ tablespoon fresh lemon juice
- 3 cups fresh blueberries (or thawed and well drained frozen blueberries)
- pinch of salt
- 1 egg yolk
- 2 tablespoons of cold water
- Granulated sugar, for sprinkling
Preheat Oven to 375ºF
- In a small bowl, mix together the sugar, cornstarch, ground cinnamon, and lemon zest.
- In a large bowl, mix blueberries with lemon juice. Sprinkle the sugar mixture over the blueberries mixing gently until blueberries are thoroughly coated.
- Combine egg yolk and water to create egg wash. Set aside.
- On a lightly floured counter top or board, unroll one of the pie crusts. Cut 4 – 5-inch diameter rounds from each pie crust. (I used a round plastic storage bowl as my cutter). Form pie crust dough scraps into a ball and re-roll to 1/8-inch thickness and cut out more rounds. (You should be able to cut another 5 or 6 rounds).
- Fill the center of each crust round with 1-1 ½ tablespoons of the blueberry mixture; brush the edges of the crust with egg wash, then fold the crust in half over the blueberry filling pressing the tines of a fork down on the edge to seal in the fruit. Place pies 2 inches apart on a parchment lined baking sheet.
- Chill hand pies for a half hour in the refrigerator before baking.
- Remove hand pies from the refrigerator and brush the tops of each pie with remaining egg wash. Sprinkle tops of hand pies with sugar, then cut a couple of small (1/8 inch) slits on the top of the hand pies for the steam to escape during baking.
- Bake for 18-20 minutes or until hand pies are golden brown and the crust is flaky.
- Cool pies for 10 minutes before serving.
Serves: 20-22 Hand Pies
Barely adapted from: Dish by Dish
Does anything say “home” more than the scent of baked apples and cinnamon? Except maybe, home-baked bread. Yeah, there’s that… My comfort food usually comes in the form of some flaky crust-covered apple creation. These Apple Turnovers are so easy when you use store bought puff pastry. You do have to chop some apples, which has never been my favorite thing to do in the kitchen, but its the price to be paid for all that apple-y aroma and deliciousness. I’ve added a creamy cinnamon topping for something a little different, but, of course, a drizzle of caramel is sooo yummy too.
- 3 apples, finely chopped (I used Jonagold, but any sweet-tart, crisp apple will work just fine)
- 2 tablespoons sugar
- ¼ teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 egg
- 1 tablespoon water
- 1 package puff pastry (thaw on counter for 40 minutes)
- 1-2 teaspoons butter
- 2-3 tablespoons flour (for dusting work surface)
- ⅔ cup cinnamon chips
- 2 teaspoons shortening (do not substitute butter or margarine)
Preheat oven to 400°
- Place chopped apples in a large bowl, sprinkle with lemon juice.
- Mix sugar and cinnamon together; add to apples, stirring until combined. Let stand for 15-20 minutes.
- Beat egg and water in a small bowl with a whisk or fork.
- Remove 1 sheet of the puff pastry from package and unfold. Place on flour-dusted counter and roll out to 12” square. (Use extra flour, if needed to keep dough from sticking) Cut into four squares.
- Spoon 1/4 cup apple mixture over one-half of the pastry, bringing it to ¼ “ of the edge. Dot with 3 tiny pieces of butter. Brush the edges of the pastries with the egg mixture. Fold opposite corner of the pastry over the filling creating a triangle and press the edges to seal. Crimp the edges with a fork. Cut a few slits in the top of each filled pastry. Place the pastries onto an air cookie sheet or a parchment paper lined baking sheet.
- Repeat steps 4 and 5 with the remaining pastry sheet.
- Bake on the middle rack of your oven for 20 minutes or until the turnovers are golden brown.
- Cool on wire rack.
- For the cinnamon drizzle: Add cinnamon chips and shortening to a medium microwave-proof bowl. Microwave on High for 1 minute. Stir until all of the chips have melted. Using a fork, drizzle the tops of the turnovers.
Makes 8 Turnovers.
You can easily substitute blueberries for the apples in this recipe.
Try using caramel sauce or a simple glaze made with 1 cup powdered sugar, 3 tablespoons milk, and ⅛ teaspoon almond extract, for different drizzle options.