Apricot hand pies are a cousin to a cupcake, meaning that it’s an individual handheld treat but in the form of a pie. It’s perfect for a Potluck and packs up easily in Tupperware, a tissue lined basket or tins. I love them dredged in sugar with a glass of lemonade for a sweet Summer time treat. What is great about this recipe is that you can have them year round since the fruit filling is made with boiled dried fruit. Another plus is that I used pre made puff pastry dough. I like having layers and layers of light, flakey dough in each bite. The fruit filling mixture tastes like fresh homemade jam but less sugary. Bake the hand pies for 15 minutes to a golden brown and serve warm or at room temperature. Experiment with different combinations of dried fruit for a personalized treat.
Once the dried fruit is boiled for 30 minutes, you can use a potato masher to mash them. When boiling, check the softness of the apricots with a fork or knife just like you would if you were boiling potatoes. The constancy of the mixture will be that of a thick, chunky jam.
Make sure to press your fork firmly to seal the edges of the dough. Some of the fruit mixture will seep out but if it’s not sealed firmly, it will pop open while baking and the fruit filling will burn and leak out totally from the dough.
Apricot Hand Pies
This recipe seen here first at Buttercream Bakehouse
- 1 cup dried apricots
- 1/3 cup granulated sugar
- 1/4 teaspoon nutmeg
- 1/4 cinnamon
- 1 tablespoon lemon juice
- sugar for dredging
- puff pastry dough ( I used pepperidge farm)
- 1 egg plus 1 tablespoon water for egg wash
- Preheat oven to 350. Line two baking pans with parchment paper. Set aside. Place apricots in small saucepan and put enough water in just to cover. Boil on medium for 30 minutes or until apricots are soft and tender. Place in a bowl and mash with potato masher. Add cinnamon, nutmeg, sugar and lemon juice and mix. Cool in refrigerator 10 minutes.
- While mixture is cooling, prepare your egg wash. Lightly whisk one egg and water until pale. Set aside. Roll out puff pastry and using a 3 inch cutter cut out as many circles as you can. Place circles of dough on a cookie sheet lined with parchment paper. Add a tablespoon or less of fruit filling. Seal the edges together with a fork. If filling is oozing out too much, remove some filling and press again. Use less filling if you are having this problem with each hand pie. Lightly brush with egg wash and sprinkle with granulated sugar. Bake for 15 minutes until golden brown. Dredge each warm pie in a dish with granulated sugar and place on cooling rack until warm. May eat warm, cold or at room temp.
- Make these larger by simply using a larger cookie cutter and adding more filling.