Cherry Cheesecake Hand Pies
Delightful portable hand pies filled with creamy cheesecake and sweet cherry pie filling, perfect for any occasion.
Ingrédients
For the Filling
- 113 g cream cheese, softened Ensure it's at room temperature for mixing.
- 60 g granulated sugar
- 595 g cherry pie filling (canned) Can substitute with other fruit fillings.
For the Dough
- 1 package Refrigerated pie crusts, sufficient for 6 hand pies Use gluten-free crust for gluten-free option.
For Frying
- 10-12 cm Vegetable oil For deep frying
For the Glaze
- 60 g powdered sugar
- 5 ml corn syrup
- 15 ml water
Instructions
Preparation
- Gather all your ingredients and ensure your cream cheese is softened.
Mixing
- In a medium mixing bowl, combine the granulated sugar with the softened cream cheese using a hand mixer until smooth.
Prepare the Dough
- Unroll the refrigerated pie crust onto a lightly floured surface. Use a 13- to 15-cm bowl to cut six equal circles, if necessary, gently roll out the dough.
Assemble the Pies
- On each pie crust round, spread about 20 g of cream cheese filling and top with 30 g of cherry pie filling.
Seal the Pies
- Lightly brush the edges of each dough round with water, fold over to create a half-moon shape, and pinch the edges securely.
Fry the Pies
- Heat vegetable oil in a deep pot to 190°C. Fry each pie for about 2-3 minutes until golden and crispy.
Glaze the Pies
- Remove the fried pies and place them on paper towels to drain excess oil. Brush warm pies with the glaze.
Serving
- Place the pies on a wire rack to set. Serve warm for best flavor.
Notes
These pies can be stored in an airtight container at room temperature for one to two days, or in the fridge for up to a week. They can be frozen for up to three months.