BLUEBERRY HAND PIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 12 servings
Number Of Ingredients 9
Steps:
- For the filling: Combine the blueberries and granulated sugar in a medium saucepan over medium heat. Bring to a boil, reduce the heat and cook, stirring, until the sugar is melted and the berries have started to burst, a few minutes. Stir together the cornstarch and lemon juice in a small bowl until combined, then add to the blueberry mixture. Add the lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.
- For the pastry: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
- To make the pies, unfold the thawed pastry and roll out to 10-inch squares if necessary. Cut each square in quarters, making four 5-inch squares from each. Spoon 1 1/2 tablespoons of cooled filling onto one corner of each square. Brush around the squares with the egg wash. Fold the pasty over the filling on each to make a triangle, pressing lightly to remove any air pockets. Crimp the edges shut with a fork. Put the pies on the prepared baking sheets. Brush the tops of the pies with the egg wash. Bake until golden brown, about 20 minutes. Transfer to a cooling rack set over a baking sheet.
- For the glaze: Mix the powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth. Drizzle the glaze over the pies and let set until dry.
EASY MINI FRUIT POCKETS.......
These are sooo easy to make and better then store pop tarts.. using your own fillings.. sooo yummy..I even make them with netella.. any kind of fuit jam.. Even your own home made..lol..Warning.. you might want to make a double batch... there gone before you know it..lol
Provided by Brenda-Lee Barajas
Categories Other Breakfast
Time 25m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray. But I all ways use parchment paper.. works best
- 2. Unroll one pie crust and using a knife, square the edges or use a pizza cutter.. works great...
- 3. Cut into 12 rectangles 2 inches wide by 3 inches long. save the side scraps..
- 4. Place a teaspoon of preserves in center of 6 rectangles and top with remaining rectangles. Using a fork, crimp edges and place on baking sheet. Unroll second pie crust and repeat process.
- 5. This picture i made with left over edges from the sides... just mold your self anything... why waste it... lol..Bake 7 to 9 minutes, or until lightly browned. Let cool 5 minutes, then remove to a wire rack to cool completely.
- 6. In a small bowl, stir together confectioners' sugar and milk, until consistency is like thick syrup. Spoon glaze slowly over fruit pockets and sprinkle with decorative sugar, if desired. Let harden, then serve.
WARM APPLE POCKET
Warm, delectable, and aromatic - apple pockets are the perfect treat on a cold fall or winter day.
Provided by WALLYJ
Categories Desserts Pies Apple Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a bowl, toss apple slices together with sugar, flour, salt, apple pie spice, and vanilla extract until evenly coated.
- Lay pie dough flat on a lightly greased baking sheet. Pile apples on one side of dough, leaving a 1 inch border. Brush border and opposite half side of dough with milk. Fold dough over apples, being careful not to over-stuff or the dough will tear. Fold over edges and pinch together to seal. Cut several small slits in the top of the pocket with a sharp knife, then brush top with beaten egg.
- Bake in the preheated oven for 40 minutes, or until flakey and golden brown. Serve warm, or at room temperature.
Nutrition Facts : Calories 408.8 calories, Carbohydrate 45.3 g, Cholesterol 31.2 mg, Fat 22.7 g, Fiber 4.1 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 364.5 mg, Sugar 12 g
APPLE HARVEST POCKETS
Experience the classic flavors of fall in a simple recipe using ingredients you have on hand. Apple pie pockets are handheld and perfect for on-the-go snacking. These fold-over-style apple pockets are delicious warm or cool.
Provided by Pillsbury Kitchens
Categories Dessert
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Unroll pie crusts on work surface. Cut each crust into quarters, making 8 wedges.
- Mix apples, sugar, flour and cinnamon. Top half of each crust wedge with 1/3 cup apple mixture. Fold untopped sides of wedges over filling. With fork, press edges to seal. Place on ungreased cookie sheet. Cut several small slits in top of each to allow steam to escape.
- Bake 15 to 20 minutes or until light golden brown. Serve warm or cool.
Nutrition Facts : Calories 270, Carbohydrate 37 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Turnover, Sodium 260 mg, Sugar 11 g, TransFat 0 g
EASY MINI FRUIT PIES... STORE BOUGHT CRUST
A quick dessert for the family who cannot agree on one pie The Mr loves apple pie.. He will not touch any berry pies...I love any kind of berry... cherry.. blueberry.. raspberry...etc.. so I solved the problem. By using pie crust cutouts to fit my muffin tins..We both get our pie.. this is a perfect little thank you for someone...
Provided by sharon cowles
Categories Fruit Breakfast
Time 1h
Number Of Ingredients 3
Steps:
- 1. Take your box of pie crust out of the frige and let sit for 15-20 min...to take the chill off... do not unroll yet..if you try to unroll they will crack... just open the box and put them on the table
- 2. unroll the pie crusts and begin cutout circles to fit your muffin pan.... I use a canning jar lid spray you pan really well even the top.. this will help ease the pies out
- 3. place your cut out pie circles in the well of pans.. slighly push down and and press against the sides.. place a spoon of filling and place another circle on top.. press down and to the sides make a few slits...I like to make a mix of lattice and 2 crusts.. struesel for the Mr's dutch apple pie mini pies... 1 can of pie filling and 1 box pie crust makes 12 mini pies...
- 4. bake at 350 for about 25 min... or until brown.. Now let the pies cool completely before you attempt to take out of the pans.. if you spray with the pans really well you wont have any problems... if needed you can slide a butter knife around the side to release the pie...
- 5. I make these for pot luck dinners for dessert.. and make a variety for everyone to enjoy
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PEACHES AND CREAM POCKETS RECIPE - PILLSBURY.COM
From pillsbury.com
3.5/5 (2)Category DessertServings 6Total Time 35 mins
- On lightly floured work surface, unroll dough sheet. With fingers or rolling pin, roll out dough to form 14x10-inch rectangle. With pastry or pizza cutter, cut dough sheet into 12 small rectangles.
- In small bowl, mix cream cheese, sugar and egg yolk until well blended. Spoon cheese mixture evenly on top of 6 of the rectangles. Top with chopped peach. Carefully top with remaining rectangles. With fork, press edges to seal. Place on ungreased cookie sheet.
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- Unroll one pie crust dough and using a knife, square the edges. Cut into 12 rectangles, each 2 inches wide by 3 inches long. Place a teaspoon of preserves in center of 6 rectangles and top with remaining rectangles. Using a fork, crimp edges and place on baking sheet. Unroll second pie crust dough and repeat process.
- Bake 7 to 9 minutes or until lightly browned. Let cool 5 minutes, then remove to a wire rack to cool completely.
- In a small bowl, make glaze by stirring together confectioners’ sugar and milk until smooth and spreadable. Spread glaze over fruit pockets and immediately sprinkle with decorative sugar, if desired. Let harden, then serve.
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