Strawberry Hand Pies


8 tablespoon(s) (4 ounces) cream cheese, softened
8 tablespoon(s) (1 stick) butter, softened
1/4 cup(s) heavy cream
1 tablespoon(s) granulated sugar
1/4 teaspoon(s) Kosher salt
1 cup(s) all-purpose flour, plus more for dusting
1/3 cup(s) strawberry or apricot jam
3/4 cup(s) (about 6 to 8 berries or 2 apricots) strawberries or chopped apricots
1 egg, beaten
1 1/2 tablespoon(s) raw turbinado sugar


In a food processor, pulse together cream cheese, butter, cream, granulated sugar, and salt until smooth. Add flour and pulse until a sticky dough forms. Cover dough snugly in plastic wrap; chill until firm, 2 to 3 hours.

Preheat oven to 350 degrees F. Working on a floured surface, roll out dough into a 10- by- 20-inch rectangle. Using a bowl or glass, cut out 8 (4 1/2 inches each) circles.

Drop about 2 teaspoons jam onto 1 side of each circle and top with 1 tablespoon strawberries or apricots. Brush the outer edge of each circle with egg, and then fold over to make half-moons. Press the edges together firmly, and then seal with the tines of a fork. Place on a parchment-paper-lined sheet tray and cut 3 (1/2 inch each) slits in each top. Brush with egg, sprinkle with raw sugar, and bake until golden brown, 30 to 35 minutes.

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