Apple Cheddar Hand Pies


Yield:
6 to 8 servings
Level:
Intermediate

CATEGORIES
Ingredients
Directions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

In a bowl, toss the apples with the lemon juice. Add the sugar, cinnamon, nutmeg, and salt and toss to combine.

In a saute pan, melt 2 tablespoons butter. Cook apple mixture for 7 to 10 minutes until apple juices release and apples are slightly softened. Sprinkle flour over mixture. Cook for about 2 minutes. Remove from heat and cool.

On a lightly floured surface, roll out the pastry sheet. With pizza wheel, cut pastry sheet into 6 squares.

Add the cubed cheese to cooled apple mixture. Divide the apple mixture in the center of each pastry square, leaving a 1-inch border along the long sides. Carefully fold into triangle shape; crimp the ends together with fork to seal, and place on the prepared baking sheet.

In a small bowl, beat together the egg and water to make an egg wash. With a pastry brush, lightly coat the outside of each square with the egg wash. Using a paring knife, make a vent in each triangle.

Bake until risen and golden brown, 20 to 25 minutes. Remove from oven. Cool slightly and drizzle with maple glaze. Serve warm with vanilla ice cream on the side.

Maple Glaze:

Combine sugar and syrup until smooth.

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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond