Buttery, flaky pastry and sweet, fruit-studded Bonne Maman® Preserves come together easily to create these colorful and festive seasonal Holiday Hand Pies.
Holiday Hand Pies
Makes about 12 hand pies
Ingredients
- 3 cups (375 grams) all-purpose flour
- 1 1/2 teaspoons (4.5 grams) kosher salt
- 1 cup (227 grams) cold unsalted butter, cubed
- 1/2 cup (120 grams) ice water, plus more as needed
- 1 large egg (50 grams)
- 1 tablespoon (15 grams) water
- Bonne Maman® Apricot, Cherry, and Raspberry Preserves
- Turbinado sugar, for sprinkling
- 3/4 cup (90 grams) confectioners’ sugar
- 1 tablespoon (15 grams) whole milk
- 1 teaspoon (4 grams) vanilla extract
Instructions
- In the work bowl of a food processor, pulse flour and salt until combined. Add cold butter; pulse until mixture is crumbly and butter pieces are pea-size. With processor running, add ½ cup (120 grams) ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly but should be moist and hold together when pinched.) Add additional ice water, 1 tablespoon (15 grams) at a time, as needed.
- Turn out dough, and divide in half. Shape each half into a disk, and tightly wrap each in plastic wrap; refrigerate for at least 1 hour or up to 2 days.
- Line baking sheets with parchment paper.
- On a lightly floured surface, roll one portion of dough to ⅛-thickness. Using 3- to 4-inch assorted holiday cutters, cut 12 pieces of dough, rerolling and cutting scraps once. Transfer dough pieces to prepared pans. Repeat procedure with remaining portion of dough. Ventilate half of dough pieces by making 2 to3 small slits in center of dough or cutting out center with a 1-inch holiday cutter.
- In a small bowl, whisk together egg and 1 tablespoon (15 grams) water; lightly brush egg wash onto edges of solid dough pieces. Spoon 2 teaspoons (13 grams) preserves onto center of each solid dough piece; top each with a corresponding ventilated piece of dough. Using a fork, crimp edges of dough together. Place about 2 inches apart on pans; freeze until firm, about 15 minutes.
- Preheat oven to 400°F (200°C).
- Brush remaining egg wash onto pies; sprinkle with turbinado sugar.
- Bake, one pan at a time, until puffed and golden brown, 17 to20 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.
- In another small bowl, whisk together confectioners’ sugar, milk, and vanilla until smooth; drizzle onto cooled pies. Refrigerate in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!
Used my apricot mango jam to fill the hand pies for our Christmas celebrations. The were delicious!