White chocolate cherry hand pies
Handheld white chocolate cherry pies that can be made in about 45 minutes, perfect for a sweet treat during the holiday season. This recipe covers 10% of your daily requirements of vitamins and minerals.
Ingredients
pie crust
10 servings
flour
150 g
brown sugar
2 Tbsps
salt
0.5 tsps
unsalted butter
4 Tbsps
non-fat greek yogurt
50 ml
sunflower oil
3 Tbsps
water
4 Tbsps
egg whites
1
cream cheese
226.8 g
cherry
138 g
vanilla extract
1 tsp
white chocolate chips
45 ml
Method
- Prepare the pie crust first. In a large bowl sift together flours, sugar and salt.
- 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.
- 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.
- 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.
- While the dough chills, create the filling.
- Add all ingredients to a food processor and pulse until smooth. Refrigerate until ready to use.
- Preheat oven to 40
- Line a cookie sheet with parchment paper and set aside.
- When the dough is chilled, remove from the fridge and unwrap. Flour a large, smooth surface.
- 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.
- Place half of the pie hearts onto the prepared cookie sheet and add one teaspoon of pie filling to the centre of each one.
- 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.
- Wet your finger and paint it along the edges of each cut out.
- Place a second dough heart on top of the filling and press down along the edges to secure.
- Use the tines of a fork and press down along the edges to contain the pie filling.
- Brush a small amount of egg white on the top of each pie. This will give a nice golden colour to the pies.
- Bake for 20 minutes.
- Makes 10-12 mini pies (depending on the size of your cookie cutter. Mine was about 3 inches wide)
Nutrition:
419 kcal
Carbs
44 g
Fat
24 g
Protein
7 g
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