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    Home » Recipes » Dessert » Pie

    Puff Pastry Raspberry Hand Pies

    Published by Melissa on March 14, 2014 | Updated June 10, 2022 | 22 Comments

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    Featured Image for post Puff Pastry Raspberry Hand Pies

    Easy to make buttery, flaky puff pastry hand pies filled with raspberry jam then drizzled with a sweet glaze. 

    For Valentine’s Day this year I made heart shaped Valentine’s Strawberry Hand pies. My son requested hand pies, but they were so tasty my husband and I ate them all before he got home from school – they were that good. So I had to make another batch. This time I change it up and made raspberry hand pies.

    Collage of How to Make Raspberry Hand Pies

    I also cut the puff pastry in to rectangles instead of heart shapes, so there wouldn’t be any wasted puff pastry dough. You could cut the rectangles in half if you wanted smaller pies, but then you’d just want to eat two.

    Raspberry Hand Pie Recipe from Barbara Bakes

    This time I made the hand pies on the weekend so my son would get to eat some. In fact, he loved them so much he ate two of the full size ones.

    If you’re just realizing today is Pi Day and you’re looking for a super easy pie recipe that’s also fantastic, this is the one.

    Featured Image for post Puff Pastry Raspberry Hand Pies
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    4.20 from 10 votes

    Puff Pastry Raspberry Hand Pies

    Cook Time30 mins
    Total Time30 mins
    Course: Dessert
    Keyword: baking, fruit, pastry
    Servings: 5 hand pies
    Author: Barbara Schieving
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    Ingredients

    • 2 sheets frozen puff pastry
    • ½ cup raspberry jam
    • 1 egg lightly beaten
    • 1 cup powdered sugar
    • 1-2 tablespoons water

    Instructions

    • Preheat oven to 425°.
    • Thaw puff pastry sheets overnight in the refrigerator, or at room temperature for 40 minutes or until easy to handle.
    • Unfold pastry sheet on lightly floured surface. Cut each pastry sheet in to 6 rectangle pieces. Put six rectangles on a parchment-lined rimmed baking sheet. Spoon the raspberry jam in to the center of each rectangle. Brush edges with beaten egg and top with another rectangle. (You can stretch the top rectangle a bit so it easily fits over the jam.) Seal the edges together with the tines of a fork.
    • Snip the top dough in three places to release steam. Put tray in the freezer for 10 minutes.
    • Remove from freezer and brush top with egg wash and a sprinkle of sugar if desired.
    • Bake pies 5 minutes. Reduce oven temperature to 350° and bake for 25 minutes more until golden brown and puffy.
    • Whisk together powdered sugar and water until smooth. Drizzle glaze over hot pies.
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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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    1. Shelby

      March 27, 2014 at 4:29 pm

      This is my kind of easy, yummy pastry! They look gorgeous.

      Reply
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