Description
A dessert of fresh berries and cream in a pretzel crust will whisk you away to paradise.
Ingredients
Scale
For the dough:
- 1 3/4 cups mini pretzel twists
- 1 cup all-purpose flour
- 1 1/2 sticks (12 tbsp) cold salted butter, cubed
- 1 tbsp sour cream
For the filling:
- 1 cup fresh raspberries
- 1/2 cup fresh blackberries or chopped strawberries
- 1–3 tbsp brown sugar, use to your taste
- 2 tsp cornstarch
- 1 tsp vanilla extract
- 2 tsp lemon zest
- 1/4 cup high quality raspberry or strawberry jam
- 2–3 oz cream cheese, at room temperature
- 1 egg, beaten
- Pretzel salt or coarse sugar, for sprinkling
Instructions
- Pulse pretzels in a food processor until they are dust.
- Add flour and butter and pulse until pea-sized clumps form.
- Add sour cream and 1/4 cup cold water, 1 tbsp at a time, Pulse until the dough comes together.
- If the dough feels dry, add 1-2 tbsp of additional water.
- Place the dough on a floured surface and form a ball.
- Divide in half and flatten each into round disk.
- Roll out each disk and cut into a total of 15-16 circles. Chill the dough rounds while you make the filling.
- In a medium bowl, toss together berries, cornstarch, and sugar.
- Add the vanilla and jam, gently toss to combine.
- On a parchment lined baking sheet, leaving a half inch border, spread 2 tsp cream cheese onto the center of half of the circles, then top with a tablespoon of the filling.
- Brush the edges with the beaten egg.
- Lay a dough circle over the filling and seal the edges by crimping with the back of a fork.
- Cut slits into the top of each hand pie.
- Cover the baking sheets and freeze for 20 minutes.
- Preheat oven to 425 degrees.
- Brush pies with beaten egg and sprinkle with coarse salt/sugar. Transfer to the oven and bake for 12-15 minutes or until golden brown.