Buzz
Photo: Antonis AchilleosThis hand pie recipe is a breeze to make, and you probably have everything you need already. A homemade jam is created using frozen berries, and its subtle tang complements the rich pastry and sweet glaze perfectly. The vibrant color of the glaze comes from freeze-dried strawberries, ensuring no food coloring is used. Be sure to use the freeze-dried fruit right after pulsing to prevent it from absorbing moisture and clumping. The glaze will eventually set enough to wrap up these treats for your upcoming bake sale.
If you’re in a rush, feel free to skip the homemade jam and dive straight into rolling out the puff pastry. Just grab your favorite store-bought berry jam for the filling instead.
Ingredients List
Dough
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16 oz. frozen mixed berries
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1/3 cup granulated sugar
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2 Tbsp. freshly squeezed lemon juice (from 1 lemon)
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1/8 tsp. kosher salt
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2 Tbsp. cornstarch
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1 large egg
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2 Tbsp. whole milk
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1 package (17.3 oz.) frozen puff pastry (2 sheets), thawed
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all-purpose flour, for rolling surface
Glaze
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1 cup freeze-dried strawberries
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1 cup powdered sugar
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1/4 cup whole milk
Instructions
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Prepare the pastries: Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
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Combine berries, sugar, lemon juice, and salt in a medium saucepan over medium heat. Stir occasionally and mash the berries until the fruit breaks down, about 10 minutes.
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In a small bowl, mix cornstarch with 2 tablespoons of cold water. Whisk this into the fruit mixture in the saucepan. Continue to simmer and whisk constantly until the mixture thickens, about 1 minute. Transfer to a bowl and chill in the refrigerator until cold, approximately 2 hours.
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In a small bowl, whisk together egg and milk. Roll out 1 sheet of pastry on a lightly floured surface into a 12-by-16-inch rectangle. Cut into 16 (3-by-4-inch) rectangles. Arrange them on the prepared baking sheets. Roll and cut the second pastry sheet to match.
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Place a heaping tablespoon of fruit filling in the center of each pastry rectangle. Use your finger or a small pastry brush to lightly coat the edges of the pastry with egg wash. Gently place a second pastry rectangle on top and crimp the edges with a fork. Repeat with the remaining pastry. Refrigerate for 15 minutes.
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Brush the tops of the pastries with egg wash. Cut a small slit into the top of each one. Bake until golden brown, about 20 minutes. Allow to cool completely on a wire rack for about 20 minutes.
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Prepare the icing: Place freeze-dried strawberries in a blender, food processor, or zip-top bag. Process or crush until finely crumbled. Pour through a fine-mesh strainer into a bowl, reserving the larger pieces for topping. Stir powdered sugar into the strawberry mixture. Whisk in milk until smooth. Drizzle or spread the icing on top of the cooled pastries. Finish by topping with the larger strawberry crumbs.
