Cherry Cheesecake Hand Pies
Delightful hand pies filled with sweet cherry filling and creamy cheesecake, wrapped in flaky pie crust. A perfect treat for any occasion!
Ingredients
For the Filling
- 60 g granulated sugar
- 113 g cream cheese, softened Must be at room temperature.
- 595 g cherry pie filling, canned
For the Dough
- 1 pack Refrigerated pie crusts, sufficient for 6 hand pies
For the Glaze
- 60 g powdered sugar
- 5 ml corn syrup
- 15 ml water
For Frying
- vegetable oil for deep frying Ensure oil is heated to 190°C.
Instructions
Preparation
- Gather all ingredients and tools. Ensure your cream cheese is softened to room temperature for easy blending.
- Fill a deep pot with vegetable oil to a depth of 10–12 cm and heat to 190°C.
Mixing the Filling
- In a medium bowl, combine granulated sugar and softened cream cheese using a hand mixer until smooth.
Preparing the Dough
- Unroll refrigerated pie crust onto a lightly floured surface and cut out six circles.
- Spread a heaping tablespoon (approx. 20 g) of cream cheese filling onto each round, followed by 30 g of cherry pie filling.
Assembling the Pies
- Brush water along the edges of each dough round, fold to create a half-moon shape, and crimp the edges to seal.
Frying the Pies
- Fry each pie in the hot oil for 2–3 minutes until golden brown, turning occasionally.
- Remove with a slotted utensil and drain excess oil.
Glazing
- While still warm, brush each fried pie with the glaze mix to enhance flavor and presentation.
Final Touches
- Place the glazed pies on a wire rack to set. Serve immediately for the best texture.
Notes
Store cooled hand pies in an airtight container at room temperature for 1-2 days, or in the fridge for up to a week. Freeze for longer storage.