Lollipop Love Hand Pie Bouquet Recipes

BERRY CUTE HAND PIES

Steps:

• In food processor, place flour and salt. Cover; process until combined. Add butter. Cover; process with on-and-off pulses until crumbly. With food processor running, add ice water, 1 tablespoon at a time, through feed tube until dough forms. Divide dough in half; shape into 2 flattened rounds. Wrap in plastic wrap; refrigerate 30 minutes.
• Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In 2-quart saucepan, mix strawberries, granulated sugar, cornstarch, orange peel and orange juice. Heat to boiling over medium heat; cook 1 minute or until thickened. Cool 10 minutes.
• On lightly floured surface, roll each pastry round to 1/8-inch thickness. With 4-inch round cutter, cut 6 rounds from each. On cookie sheet, place 6 rounds 2 inches apart. Spoon 1 heaping tablespoon strawberry mixture in center of each round; moisten edges with water. Top with remaining rounds; press edges with fork. Cut slits in tops. Brush with egg; sprinkle with turbinado sugar. Bake 15 minutes or until golden brown. Cool 5 minutes.

BALLOON BOUQUET

Steps:

• Thread assorted jelly beans onto long wooden skewers. Tie into a bouquet with shoestring licorice.

STEAK HAND PIE

Steps:

• In a mixing bowl, combine the beef, flour and paprika. Stir to combine. Add the thyme, garlic, potato, onion and some salt and pepper. Stir to combine.
• Divide one portion of the chilled Part-Butter/Part-Shortening Easy Pie Dough into 8 equal pieces. Roll each piece of dough into a round about 3 inches in diameter. You can use a 3-inch round cookie cutter to cut each round and even the edges if you desire. Repeat with the second piece of chilled dough.
• Preheat the oven to 350 degrees F.
• Brush each round of dough with the egg wash. Divide the filling among the rounds, piling it in the middle of each round. Bring the sides of the dough up to meet the middle and gently crimp the edges down in the center. Cut 3 small slits into each hand pie to allow steam to escape. Brush the top of the pies with egg wash.
• Bake until golden brown, about 30 minutes. Allow to cool slightly before serving.
• In the bowl of a food processor fitted with the blade attachment, pulse together the flour, sugar, salt, butter and shortening until the mixture resembles cornmeal but there are still pea-sized chunks of fat.
• In a small bowl, stir together the ice water and lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
• Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap and let it rest in the refrigerator for at least 20 minutes.

STRAWBERRY S'MORES BOUQUET

Steps:

• Put the chocolate in a microwave-safe medium bowl and microwave in 20-second intervals, stirring in between, until melted and smooth. Put the graham crackers in a small bowl.
• Thread a strawberry stem-end first onto a 6-inch wooden skewer and dip the tip straight down into the chocolate to coat half the strawberry. Lift and twist slightly, letting any excess chocolate fall back into the bowl. Dip the tip of the strawberry into the graham crackers, leaving a stripe of chocolate visible. Carefully grasp the exposed base of the strawberry and rotate and push the skewer until 1 inch of the skewer extends beyond the tip. Stick the skewer upright into a large sheet of floral foam. Repeat with the remaining strawberries. Allow the chocolate to set, about 30 minutes.
• Meanwhile, shape two wet floral foam bricks so they fit snugly inside a 5-inch square planter, flowerpot or cardboard box. Do so by holding the bricks together and cutting them with a serrated knife so the resulting rectangle is 5 inches wide by 5 inches long by 8 inches tall. Wrap the rectangle tightly with plastic wrap and fit it into the planter (it will extend to the top). Drape about 6 large kale leaves rib-side down over the planter, sticking the stems into the planter. Try to cover the foam entirely. (Reserve the remaining kale for another use.)
• Once the chocolate-dipped strawberries are set, top each skewer with a marshmallow.
• Stick 1 skewer into the top center of the wet foam, pushing the skewer in so about 1 inch of wood is still exposed. Continue sticking the remaining skewers into the foam in concentric circles, packing the strawberries as closely as possible without touching, and working outward. When you're done, only a little frill of kale should be visible below the strawberries.
• Just before serving, wave a kitchen propane torch near the marshmallows until toasted to a golden brown.

RED RASPBERRY BOUQUET

Steps:

• Press the raspberry candies into the frosting at one edge of the cupcake. Cut the green gel candy into 3 thin strips and make stems for each raspberry. Cut the fish in half and put one half at the bottom of the bouquet to make a leaf.