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Red Raspberry & White Chocolate Cream Hand Pies

Red Raspberry & White Chocolate Cream Hand Pies

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Puff pastry and a delectable filling make these hand pies irresistible.  Each bite features fresh raspberries in a white chocolate cream, wrapped in flaky puff pastry...they're simply divine!

serves 12 people

Ingredients

cost per recipe: $14.02

The price is determined by the national average.

  • 1

    egg

  • 1

    tablespoon water

  • 2

    tablespoons all-purpose flour

  • 1

    package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 4

    ounces (1/2 of an 8-ounce package) cream cheese, softened

  • 2

    tablespoons granulated sugaror decorating sugar

  • 1/2

    cup white chocolatechips

  • 6

    ounces (1 package) raspberries

  • 3

    tablespoons coarse white sugaror decorating sugar

view nutrition info

How to Make It

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork. 
Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface.  Roll the pastry sheet into a 12-inch square.  Using a round cutter, cut into 12 (3-inch) circles.  Repeat with the remaining pastry sheet.
Stir the cream cheese and granulated sugar in a medium bowl until the mixture is smooth.  Stir in the white chocolate chips.
Brush the edges of 12 pastry circles with the egg mixture.  Place about 1 tablespoon cream cheese mixture in the center of each.  Top each with about 3 raspberries.  Place the remaining pastry circles over the filling.  Press the edges firmly to seal.  Crimp the edges with a fork.  Brush the pastries with the egg mixture and sprinkle with the coarse sugar.  Using a sharp knife, cut small slits in the tops of the filled pastries.  Place the pastries onto 2 baking sheets.
Bake for 20 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
Step 1

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork. 

Step 2

Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface.  Roll the pastry sheet into a 12-inch square.  Using a round cutter, cut into 12 (3-inch) circles.  Repeat with the remaining pastry sheet.

Step 3

Stir the cream cheese and granulated sugar in a medium bowl until the mixture is smooth.  Stir in the white chocolate chips.

Step 4

Brush the edges of 12 pastry circles with the egg mixture.  Place about 1 tablespoon cream cheese mixture in the center of each.  Top each with about 3 raspberries.  Place the remaining pastry circles over the filling.  Press the edges firmly to seal.  Crimp the edges with a fork.  Brush the pastries with the egg mixture and sprinkle with the coarse sugar.  Using a sharp knife, cut small slits in the tops of the filled pastries.  Place the pastries onto 2 baking sheets.

Step 5

Bake for 20 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Recipe Tips

  • Ingredient Note: Coarse white sugar is a coarse-grained sugar that adds a wonderful sweet, crunchy finish to baked goods.  You can find it in the baking section of most specialty food stores and in select grocery stores.
  • Flavor Variation: You can substitute 36 frozen sweet dark cherries, thawed and well drained, for the raspberries in this recipe.
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Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

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