Fruit Filled Yummies Recipes

FRUIT-FILLED HAND PIES

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
• In a large bowl, mix together fruit, sugar, orange zest and juice, salt, and cornstarch; mix until well combined. Set fruit mixture aside.
• On a lightly floured work surface, roll out one piece of dough to a 16-by-11-inch rectangle. Trim to 15-by-10 inches. Cut into six 5-inch squares. With a dry pastry brush, sweep off excess flour. Working with one square at a time, place 2 tablespoons of reserved fruit mixture in the center. Brush two connecting edges with beaten egg and fold on the diagonal over the filling, pressing to seal. Repeat process with remaining squares.
• Repeat entire process with remaining pate brisee. Place hand pies on prepared baking sheet. Brush pies with remaining egg wash and sprinkle with sanding sugar. Using a pair of clean scissors, snip the center of one side of each hand pie to allow steam to escape.
• Transfer baking sheets to oven and bake until crusts are golden brown and filling is bubbling, 25 to 30 minutes. Cool slightly on a wire rack. Serve warm.

FRUIT FILLED YUMMIES

Steps:

• 1. Preheat oven to 450
• 2. Mix and blend cream cheese, flour and butter until smooth, shape into a ball; wrap and refrigerate for 1 hour.
• 3. For cranberry filling, combine cranberries and marmalade in a food processer, cover and process until finely chopped. Place in a bowl and set aside. Rince out food processer with warm water and dry.
• 4. For apricot filing, combine apricots, marmalade and water in a food processer, cover and process until finely chopped. Place in a bowl and set aside.
• 5. Remove dough from refrigerater when chilled. Cut the ball in half and replace the other half back into the refrigerator.
• 6. Place your half of dough on a floured service and press down and roll out to 1/8 inch thick. Cut with 2-1/2 inch square cutter. You could use a 2-1/2 round cutter also.
• 7. Remove second half of dough from refregiator and roll out as above.Place a rounded teaspoon of filling in the center of each square or circle.
• 8. Shape by folding two opposit points of square dough over one another, press to seal or fold edges of circles together and press to seal.
• 9. Brush each cookie with egg using a pastry brush and sprinkle with sugar.Place on cookie sheet and bake for 12 to 14 minutes or until golden brown.
• 10. Remove from pan and place on cooling rack to cool.
• 11. Makes 3-1/2 dozen.