hand-held fruit pies

19 Jul

Mama always told me to have puff pastry on hand, curl my eyelashes, stand up straight, and to stop burping so much or she’d take me to see a gastroenterologist.

I’ve always listened to that tip about the puff pastry.

Just keep a box in your freezer, especially starting right after Halloween because trying to find puff pastry during the holiday is a) expensive and b) a total pain in the ass.

Imagine my delight when I had all these damn blueberries in my fridge and the puff pastry in the freezer! It’s hand-held fruit pie time Collins family!

A ridiculously simple dessert to bake for friends, neighbors, a day at the beach, or in our case, a Sunday afternoon picnic. Serve cold, room temperature, or slightly cooled from the oven with a scoop of vanilla ice cream.

I know someone who took two to work with him this morning as his breakfast, but I’m not going to name names.

Puff pastry is a really clutch freezer item. Make sure you have some at all times! I’m slouching as I type this, didn’t curl my eyelashes today, and just serenaded Sean with a burping song while he got ready for bed. Some advice is just easier to take from moms than others.

hand-held fruit pies
Store-bought puff pastry and fresh berries combine to create a pie that is easy to eat in one hand.

2 sheets (17.3-ounce package) frozen puff pastry, thawed
1 cup blueberries
1 cup blackberries
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
4 ounces cream cheese, cut into 8 pieces
1 egg beaten with 1 tablespoon cream
2 tablespoons turbinado (raw sugar)

Place the 2 sheets of puff pastry on a work surface. Roll out any creases in the dough. Cut each into fourths so you have 8 squares; set aside. In a bowl, combine the blueberries, blackberries, sugar, cornstarch, salt, and cinnamon; toss gently. Place a dollop of cream cheese in the center of each square. Top each with equal amounts of the fruit mixture. Fold the dough over filling into an envelope. With a fork, crimp the edges to prevent any fruit from spilling out. Transfer to a baking sheet and brush with the egg and cream mixture then sprinkle with the turbinado. Cut three little slits on top of each fruit pie. Bake in a 425-degree-F oven for 15 minutes until pastry is golden and puffed. Cool slightly before serving. Serves 8.

NOTES: Sometimes kids’ kitchen tools, like the petite little rolling pin, really come in handy. I got that cute little jar of colored sugar from TJ Maxx! Also, the puff pastry has little cardboard pieces folded in–don’t eat those. I cut the cardboard into pieces and used them as a layer between each square so they didn’t stick together. It’s the little things that make puff pastry much more manageable.

3 Responses to “hand-held fruit pies”

  1. melulo July 21, 2011 at 2:19 pm #

    Everything about this post is wonderful. Hi Sean.

  2. Marguerite Henderson July 21, 2011 at 7:02 pm #

    Oh makes me want to bake up a batch right now. Looks sooooo good. You follow directions well.

Trackbacks/Pingbacks

  1. creamy limoncello shooters | A to Ziti - July 28, 2011

    [...] when I said you should always have puff pastry on hand? Well, I take the stance that you should always have limoncello on hand. Always. Throughout the [...]

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