Cherry And Cream Cheese Hand Pies Recipes

CHERRY CREAM CHEESE PIE

Steps:

• Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
• Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours. Just before serving, spread the cherry pie filling over the top of the pie.

CHERRY-AND-CREAM-CHEESE HAND PIES

Steps:

• Preheat oven to 400 degrees. Combine 1 1/4 cups cherries, 1/4 cup sugar, 4 teaspoons flour, and a pinchof salt in a small saucepan over medium-high heat. Bring to a boil, stirring constantly; cook 30 seconds more, then remove from heat and let cool completely, 30 minutes. Stir in remaining 1/2 cup cherries and lime juice (you should have 1 cup).
• Beat together cream cheese, lime zest, egg yolk, remaining 2 tablespoons sugar, and remaining pinch of salt on medium speed until smooth. Beat in coconut and remaining 1 tablespoon flour.
• On a lightly floured sheet of parchment, roll out dough to a 16 1/2-by-12 1/2-inch rectangle. Trim edges. Cut in half horizontally; cut each half into four 4-by-6-inch rectangles (8 total). Slide parchment onto a baking sheet; refrigerate 15 minutes.
• Remove dough from refrigerator. Place 1 tablespoon cream-cheese mixture on one short side of a piece of dough. Top with about 2 tablespoons cherry mixture. Brush edges with egg wash, then fold dough over to enclose filling. Press edges with a fork to seal. Repeat with remaining pastry and filling. Cut a 1-inch vent in top of each pastry. Brush off excess flour, then brush with egg wash. Freeze 15 minutes. Transfer to oven, reduce temperature to 375 degrees, and bake until pies are puffed, golden brown, and bubbling, 32 to 37 minutes. Transfer immediately to a wire rack; let cool completely.