Peach And Cream Cheese Hand Pies Recipes

Steps:

• Combine the peaches, water, vanilla seeds and pod, granulated sugar, brown sugar, lemon juice and salt in a saucepan. Bring to a simmer and cook until syrupy and the peaches are soft and just beginning to break down, 12 to 18 minutes. (Add more water if the mixture is too thick.) Discard the vanilla pod and mash the peaches; let cool.
• Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Gather the pie dough into 2 small compact squares; roll out each into a 12-inch square. Cut each in half, then cut each half into thirds to make twelve 4-by-6-inch rectangles.
• Arrange 6 rectangles on the baking sheet and top each with 3 tablespoons of the peach compote. Cover each with another rectangle of dough; crimp the edges with a fork to seal. Cut a small vent into the center of each top; brush with the beaten egg. Bake until golden brown, 20 to 25 minutes.

Steps:

• In medium bowl, combine cold butter, flour, 2 teaspoons granulated sugar and the salt; toss to coat butter. Using fingers or pastry blender, pinch butter into flour until coarse crumbs form. Begin adding ice water 1 to 2 tablespoons at a time, mixing with fork or spoon just until dough comes together when pinched between fingers.
• Turn dough out onto lightly floured surface; knead a few times just to bring dough together. Divide dough in half; shape into 2 flattened disks. Wrap each disk well in plastic wrap; refrigerate at least 30 minutes.
• In medium bowl, beat cream cheese, 3 tablespoons brown sugar and the egg yolk with whisk or electric mixer until well combined. In another medium bowl, toss peaches, cornstarch and 2 to 4 tablespoons brown sugar to taste. Set Filling aside while rolling and cutting dough.
• Heat oven to 400°F. Line 2 cookie sheets with silicone nonstick baking mat or cooking parchment paper; set aside. In small bowl, beat egg and milk with whisk for egg wash; set aside.
• Roll out dough, 1 disk at a time, to 1/4- to 1/8-inch thickness. Using 3-inch round cutter or upside-down drinking glass, cut out rounds of dough (about 16 per disk). Repeat with remaining dough disk. Place half of the dough rounds on the 2 cookie sheets, leaving room between each (8 per sheet).
• Divide cream cheese mixture evenly among rounds. Divide peach mixture evenly among each cream cheese-topped dough round. Lightly brush edge of each dough round with egg wash. Top each with second dough round to cover filling. (This may take some rearranging of peach chunks but don't stress, just call them "rustic".) With fork, seal edge of each pie; poke a few holes in top of each to allow steam to escape and prevent pie from exploding during baking. Brush tops of pies with egg wash; sprinkle with granulated sugar.
• Bake in center of oven, 1 sheet at a time, 20 to 25 minutes or until bottoms of pies are golden brown and sugared tops are slightly crackled and beginning to turn golden. Remove from oven; cool at least 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
• In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
• In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
• Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Steps:

• Preheat an oven to 350 degrees F. Fit the pie crust into a 9-inch pie plate and fold and crimp the edges as desired. Lay a large piece of foil over the dough and fill with pie weights or raw rice. Bake until the dough begins to dry and set but is still very pale, about 12 minutes. Remove the weights and foil and continue to bake until the dough is golden brown, 15 to 20 minutes more. Set aside to cool completely on a rack.
• Put the cream cheese, sugar and 1/4 cup water in a large bowl. With an electric mixer, beat on medium-high until light and smooth, about 2 minutes. Pour into the cooled pie crust and smooth out into an even layer. Top with the peach slices, loosely cover with plastic wrap and refrigerate until chilled, about 2 hours or up to overnight.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat®).
• Pour pie filling into a bowl and stir in cinnamon until evenly blended in. Use kitchen shears to chop the peaches into small pieces.
• Pour 1/4 cup water in a small bowl--you will use this to wet your finger and gently wet the very outer edges of the pie rounds before sealing.
• Lay out your first pie crust round. Use a 4-inch biscuit cutter to cut out 7 rounds; you can get about 5 out with your first pass, and then will need to gently press the dough together and roll it out again to the get the last 2 or 3 depending on how thin you roll out the dough.
• Place about 1/2 tablespoon peach filling in the center of each round. Wet your fingertip and run it around the very outside edge of the dough round before you fold the pie crust in half, over the top of the filling. Gently press along the seam, and then use the tines of a fork to press all the way around to help seal the pie.
• Place the prepared pies on the lined baking sheet, and repeat with all remaining dough and filling--you may have some filling leftover, depending on how full you are able to fill the pies.
• Bake in the preheated oven until pies are golden brown and lightly crisped, 12 to 15 minutes.
• Once you have removed the pies from the oven, create glaze. Whisk together sifted powdered sugar and milk until smooth. The glaze should be fairly thin.
• Gently dip either just the tops of the warm pies, or submerse the whole pie into the glaze, flipping gently with a fork, and then setting on parchment paper or a silicone baking mat to cool and dry. Repeat with all pies. If you dip the full pies, you may need a little extra glaze at the end, but this should be enough to lightly coat them all.

Steps:

• Preheat oven to 400 degrees. Combine 1 1/4 cups cherries, 1/4 cup sugar, 4 teaspoons flour, and a pinchof salt in a small saucepan over medium-high heat. Bring to a boil, stirring constantly; cook 30 seconds more, then remove from heat and let cool completely, 30 minutes. Stir in remaining 1/2 cup cherries and lime juice (you should have 1 cup).
• Beat together cream cheese, lime zest, egg yolk, remaining 2 tablespoons sugar, and remaining pinch of salt on medium speed until smooth. Beat in coconut and remaining 1 tablespoon flour.
• On a lightly floured sheet of parchment, roll out dough to a 16 1/2-by-12 1/2-inch rectangle. Trim edges. Cut in half horizontally; cut each half into four 4-by-6-inch rectangles (8 total). Slide parchment onto a baking sheet; refrigerate 15 minutes.
• Remove dough from refrigerator. Place 1 tablespoon cream-cheese mixture on one short side of a piece of dough. Top with about 2 tablespoons cherry mixture. Brush edges with egg wash, then fold dough over to enclose filling. Press edges with a fork to seal. Repeat with remaining pastry and filling. Cut a 1-inch vent in top of each pastry. Brush off excess flour, then brush with egg wash. Freeze 15 minutes. Transfer to oven, reduce temperature to 375 degrees, and bake until pies are puffed, golden brown, and bubbling, 32 to 37 minutes. Transfer immediately to a wire rack; let cool completely.

Steps:

• Preheat oven to 350 degrees.
• Grease pie plate.
• combine first 7 ingredients in medium bowl; mix with electric mixer on medium speed, 2 minutes.
• Pour into prepared pie plate; place peaches over batter.
• In separate bowl, combine cream cheese, 1/2 cup sugar and 3 tblsp. reserved peach juice.
• Mix on medium speed, 2 minutes; pour over peaches.
• Combine remaining sugar and cinnamon and sprinkle over top of pie.
• Bake 30-35 minutes.

Steps:

• Preheat oven to 400°F (200°C).
• Place the pie crust on a cutting board, and cut out circle shapes using the top of a coffee cup. Collect scrap pieces, and roll out again to stamp out more shapes, making 12-14 circles total.
• Fill half the circles with a tablespoon of the cream cheese, followed by a heaping teaspoon of jam.
• Using your finger, lightly wet the edges of the cut rounds with water.
• Cover the tops with the remaining circles, pressing the two dough halves together. Crimp edges with a fork to seal.
• In a bowl, beat the egg with water. Brush the tops of the pies with the egg wash.
• Use a small, sharp knife to cut a ventilation hole, or slit into the top of the pies.
• Arrange the pies on a parchment paper-lined baking sheet.
• Bake for 15-20 minutes until golden brown. Allow to cool completely before serving.
• Enjoy!