Chocolate Chip Cream Cheese Hand Pies
Aug 3, 2021 21:04:27 GMT -5
Post by maybetoday on Aug 3, 2021 21:04:27 GMT -5
CHOCOLATE CHIP CREAM CHEESE HAND PIES
yield 10 TO 12 PIES*
prep time 30 MINUTES
cook time 25 MINUTES
total time 55 MINUTES
INGREDIENTS
FOR THE CRUST:
2 & 1/2 cups (300g) all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (226g) cold unsalted butter, cut into 1/2-inch cubes
6 to 8 tablespoons cold water
FOR THE FILLING:
8 ounces (226g) cream cheese, at room temperature
1/4 cup (50g) granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup (132g) mini semisweet chocolate chips
FOR ASSEMBLING THE PIES:
1 egg
1 tablespoon water
sanding sugar
INSTRUCTIONS
TO MAKE THE PIE CRUST:
Whisk together the flour, sugar, and salt in a large bowl. Add the butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas.
Add 2 tablespoons of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
Divide the dough into two equal portions and shape each into a disc. Wrap each disc tightly in plastic wrap. Refrigerate for at least 2 hours.
TO MAKE THE FILLING:
Using an electric mixer on medium speed, beat the cream cheese, sugar, egg, and vanilla until thoroughly combined and smooth.
Stir in the chocolate chips.
TO ASSEMBLE THE PIES:
Preheat oven to 400°F. Line baking sheets with parchment paper or silicone liners.
Lightly flour a work surface. Roll out one of the discs of dough to about 1/8-inch thick.
Cut the dough into 3-inch squares.** Gather and re-roll the dough once, and cut more squares.
Combine the egg and water to make an egg wash. Lightly brush the edges of half of the dough squares with the egg wash.
Spread about 1 & 1/2 to 2 tablespoons of the filling onto the half of the dough squares with the egg wash, leaving about a 1/4 inch margin around the edges.
Cut a small slit in the center of each of the remaining dough squares. Place on top of the filled dough squares, and press the edges to seal. Use a fork to press the edges together.
Brush the tops of each pie with egg wash. (You won't use all of the egg wash.) Sprinkle with a pinch or two of sanding sugar. Place the pies on the prepared pans, leaving an inch or two between each pie.
Bake 20 to 25 minutes, or until the pies are golden brown. Cool on the pan for 10 minutes. Then transfer to a wire rack to cool completely.
Repeat with the remaining dough and filling.
NOTES
*The yield will depend on how efficiently you roll and cut the dough. You can gather any remaining dough and re-roll once, but more than that tends not to work as well.
**I usually use a sharp knife and a ruler to make the squares. If you have a square cutter, that will work well, too. I have the biscuit cutter set linked below, and it has a 3-inch size. A similarly sized and shaped cookie cutter would work, too.
link
yield 10 TO 12 PIES*
prep time 30 MINUTES
cook time 25 MINUTES
total time 55 MINUTES
INGREDIENTS
FOR THE CRUST:
2 & 1/2 cups (300g) all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (226g) cold unsalted butter, cut into 1/2-inch cubes
6 to 8 tablespoons cold water
FOR THE FILLING:
8 ounces (226g) cream cheese, at room temperature
1/4 cup (50g) granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup (132g) mini semisweet chocolate chips
FOR ASSEMBLING THE PIES:
1 egg
1 tablespoon water
sanding sugar
INSTRUCTIONS
TO MAKE THE PIE CRUST:
Whisk together the flour, sugar, and salt in a large bowl. Add the butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas.
Add 2 tablespoons of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
Divide the dough into two equal portions and shape each into a disc. Wrap each disc tightly in plastic wrap. Refrigerate for at least 2 hours.
TO MAKE THE FILLING:
Using an electric mixer on medium speed, beat the cream cheese, sugar, egg, and vanilla until thoroughly combined and smooth.
Stir in the chocolate chips.
TO ASSEMBLE THE PIES:
Preheat oven to 400°F. Line baking sheets with parchment paper or silicone liners.
Lightly flour a work surface. Roll out one of the discs of dough to about 1/8-inch thick.
Cut the dough into 3-inch squares.** Gather and re-roll the dough once, and cut more squares.
Combine the egg and water to make an egg wash. Lightly brush the edges of half of the dough squares with the egg wash.
Spread about 1 & 1/2 to 2 tablespoons of the filling onto the half of the dough squares with the egg wash, leaving about a 1/4 inch margin around the edges.
Cut a small slit in the center of each of the remaining dough squares. Place on top of the filled dough squares, and press the edges to seal. Use a fork to press the edges together.
Brush the tops of each pie with egg wash. (You won't use all of the egg wash.) Sprinkle with a pinch or two of sanding sugar. Place the pies on the prepared pans, leaving an inch or two between each pie.
Bake 20 to 25 minutes, or until the pies are golden brown. Cool on the pan for 10 minutes. Then transfer to a wire rack to cool completely.
Repeat with the remaining dough and filling.
NOTES
*The yield will depend on how efficiently you roll and cut the dough. You can gather any remaining dough and re-roll once, but more than that tends not to work as well.
**I usually use a sharp knife and a ruler to make the squares. If you have a square cutter, that will work well, too. I have the biscuit cutter set linked below, and it has a 3-inch size. A similarly sized and shaped cookie cutter would work, too.
link