Holiday Joy

Cranberry Hand Pies

These buttery, flaky hand pies feature a tart-sweet filling and a colorful glaze. Recipe from Bakes by Brown Sugar.

INGREDIENTS Dough 2 ½ cups Bob’s Red Mill® Unbleached White All Purpose Flour 2 Tbsp Granulated Sugar ½ tsp Kosher Salt

20 Tbsp cold unsalted Butter, cut into ½ -inch cubes ½ cup Ice Cold Water 1 tsp Lemon Juice

Cranberry Filling 3 cups fresh or frozen Cranberries 1 tsp Orange Zest ¼ cup Orange Juice

1 cup Granulated Sugar ⅛ tsp Kosher Salt

Egg Wash 1 Egg

1 tsp Water

Cranberry Glaze (Optional) 1 cup Powdered Sugar ¼ cup fresh or frozen Cranberries

2 tsp Lemon Juice

INSTRUCTIONS • Combine flour, sugar and salt in a bowl. Cut in butter until the size of lima beans. • Combine water and lemon juice and add half to the flour-butter mixture, using a rubber spatula to toss together. Add remaining liquid and repeat. Dough should form a ball when squeezed. • Pour dough onto a floured surface and press into a rectangle. Fold in half and press into a 5 x 7-inch rectangle. Repeat once. Cut dough in half and shape each into a rectangle about 1 inch thick.

• Wrap in plastic wrap and chill for at least 60 minutes.

• Bring filling ingredients to a boil in a 3-quart saucepan, then reduce heat to medium low and cook until liquid is reduced and syrupy, about 10 minutes.

• Pour into a bowl and cool to room temperature.

• Let one piece of pie dough sit at room temperature for 10 minutes. Roll dough into a 13 x 10-inch rectangle on a floured surface, then use a ruler and sharp knife to trim to 12 x 9 inches.

• Cut into twelve 3 x 3-inch squares. Repeat with second piece of dough.

• Whisk egg and water together. Place 1 tablespoon filling in the center of 12 pieces of dough. Brush edges with egg wash and top with remaining pieces, stretching edges to meet. Seal with fork tines.

• Brush with egg wash and refrigerate for at least 30 minutes.

• Preheat oven to 400°F. Place hand pies on parchment-lined baking sheets. Brush a second time with egg wash and bake for 13–15 minutes, until doubled in height and light golden brown.

• Let cool to room temperature before glazing.

• Whirl glaze ingredients in a mini food processor until smooth. Drizzle over the hand pies and enjoy. Makes 12 hand pies

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