White Chocolate Cherry Hand Pies

Ready in : 45 mins

The recipe White Chocolate Cherry Hand Pies can be made in about 45 minutes. This recipe serves 10. One portion of this dish contains around 8g of protein, 24g of fat, and a total of 410 calories. For 88 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe from Foodista has 9 fans. Only a few people really liked this hor d'oeuvre. Head to the store and pick up chocolate chips, salt, all purpose flour, and a few other things to make it today. With a spoonacular score of 31%, this dish is not so excellent. Similar recipes include Easy Cranberry Hand Pies with White Chocolate Drizzle, Easy Cranberry Hand Pies with White Chocolate Drizzle, and Cherry Hand Pies.

Ingredients

pie crust

10 servings

flour

1.25 cups

all purpose flour

1.25 cups

brown sugar

2 Tbsp

salt

0.5 Tsp

butter

4 Tbsp

greek yogurt

0.25 cup

sunflower oil

3 Tbsp

ice water

4 Tbsp

egg white

1

cream cheese

8 oz

cherries

1 cup

vanilla extract

1 Tsp

chocolate chips

0.25 cup

Cooking in Steps

1
Prepare the pie crust first. In a large bowl sift together flours, sugar and salt.

pie crust

sugar

salt

bowl
2
Cut the butter into small pieces and add to the bowl. Rub the butter into the flour mixture with your hands until the pieces are small but still visible.

butter

all purpose flour

dry seasoning rub

bowl
3
Add oil and yogurt to the bowl and stir with a fork to combine. Knead the dough for one minute in a bowl. It will still be fairly crumbly.

yogurt

dough

cooking oil

bowl
4
Transfer to a floured surface and continue to knead until you can form a ball of dough. Divide the dough in half and flatten into two discs. Wrap in cellophane and refrigerate at least one hour.

dough

wrap
5
While the dough chills, create the filling.

dough
6
Add all ingredients to a food processor and pulse until smooth. Refrigerate until ready to use.

food processor
7
Preheat oven to 40

oven
8
Line a cookie sheet with parchment paper and set aside.

cookies

baking paper

baking sheet
9
When the dough is chilled, remove from the fridge and unwrap. Flour a large, smooth surface.

dough

all purpose flour
10
Roll both balls of dough until they are each about inch thick. Use a cookie cutter to cut heart shapes or use a biscuit cutter/large glass to cut circles.

biscuits

cookies

dough

roll

cookie cutter
11
Place half of the pie hearts onto the prepared cookie sheet and add one teaspoon of pie filling to the centre of each one.

cookies

baking sheet
12
I added personalized messages to each pie using letter stamps I bought at a craft store. I stamped love be mine and honey on the heart shaped dough that would act as the tops of the pies.

dough

honey
13
Wet your finger and paint it along the edges of each cut out.
14
Place a second dough heart on top of the filling and press down along the edges to secure.

dough
15
Use the tines of a fork and press down along the edges to contain the pie filling.
16
Brush a small amount of egg white on the top of each pie. This will give a nice golden colour to the pies.

egg whites
17
Bake for 20 minutes.

oven
18
Makes 10-12 mini pies (depending on the size of your cookie cutter. Mine was about 3 inches wide)

cookies

cookie cutter

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White Chocolate Cherry Hand Pies

Ingredients

pie crust

10 servings

flour

1.25 cups

all purpose flour

1.25 cups

brown sugar

2 Tbsp

salt

0.5 Tsp

butter

4 Tbsp

greek yogurt

0.25 cup

sunflower oil

3 Tbsp

ice water

4 Tbsp

egg white

1

cream cheese

8 oz

cherries

1 cup

vanilla extract

1 Tsp

chocolate chips

0.25 cup

Cooking in Steps

1 Prepare the pie crust first. In a large bowl sift together flours, sugar and salt.

pie crust

sugar

salt

2 Cut the butter into small pieces and add to the bowl. Rub the butter into the flour mixture with your hands until the pieces are small but still visible.

butter

all purpose flour

dry seasoning rub

3 Add oil and yogurt to the bowl and stir with a fork to combine. Knead the dough for one minute in a bowl. It will still be fairly crumbly.

yogurt

dough

cooking oil

4 Transfer to a floured surface and continue to knead until you can form a ball of dough. Divide the dough in half and flatten into two discs. Wrap in cellophane and refrigerate at least one hour.

dough

wrap

5 While the dough chills, create the filling.

dough

6 Add all ingredients to a food processor and pulse until smooth. Refrigerate until ready to use.

7 Preheat oven to 40

8 Line a cookie sheet with parchment paper and set aside.

cookies

9 When the dough is chilled, remove from the fridge and unwrap. Flour a large, smooth surface.

dough

all purpose flour

10 Roll both balls of dough until they are each about inch thick. Use a cookie cutter to cut heart shapes or use a biscuit cutter/large glass to cut circles.

biscuits

cookies

dough

roll

11 Place half of the pie hearts onto the prepared cookie sheet and add one teaspoon of pie filling to the centre of each one.

cookies

12 I added personalized messages to each pie using letter stamps I bought at a craft store. I stamped love be mine and honey on the heart shaped dough that would act as the tops of the pies.

dough

honey

13 Wet your finger and paint it along the edges of each cut out.

14 Place a second dough heart on top of the filling and press down along the edges to secure.

dough

15 Use the tines of a fork and press down along the edges to contain the pie filling.

16 Brush a small amount of egg white on the top of each pie. This will give a nice golden colour to the pies.

egg whites

17 Bake for 20 minutes.

18 Makes 10-12 mini pies (depending on the size of your cookie cutter. Mine was about 3 inches wide)

cookies

Nutrition ?

Similar Recipes

Brussel Sprouts in Bacon and Garlic Sauce

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

1
Prepare the pie crust first. In a large bowl sift together flours, sugar and salt.

2
Cut the butter into small pieces and add to the bowl. Rub the butter into the flour mixture with your hands until the pieces are small but still visible.

3
Add oil and yogurt to the bowl and stir with a fork to combine. Knead the dough for one minute in a bowl. It will still be fairly crumbly.

4
Transfer to a floured surface and continue to knead until you can form a ball of dough. Divide the dough in half and flatten into two discs. Wrap in cellophane and refrigerate at least one hour.

5
While the dough chills, create the filling.

6
Add all ingredients to a food processor and pulse until smooth. Refrigerate until ready to use.

7
Preheat oven to 40

8
Line a cookie sheet with parchment paper and set aside.

9
When the dough is chilled, remove from the fridge and unwrap. Flour a large, smooth surface.

10
Roll both balls of dough until they are each about inch thick. Use a cookie cutter to cut heart shapes or use a biscuit cutter/large glass to cut circles.

11
Place half of the pie hearts onto the prepared cookie sheet and add one teaspoon of pie filling to the centre of each one.

12
I added personalized messages to each pie using letter stamps I bought at a craft store. I stamped love be mine and honey on the heart shaped dough that would act as the tops of the pies.

13
Wet your finger and paint it along the edges of each cut out.

14
Place a second dough heart on top of the filling and press down along the edges to secure.

15
Use the tines of a fork and press down along the edges to contain the pie filling.

16
Brush a small amount of egg white on the top of each pie. This will give a nice golden colour to the pies.

17
Bake for 20 minutes.

18
Makes 10-12 mini pies (depending on the size of your cookie cutter. Mine was about 3 inches wide)