Apple Blintz Hand Pies

Ingredients

• 1 1/2 tablespoons all-purpose flour, plus more for dusting
• 1 pound all-butter puff pastry
• 1 Granny Smith apple, peeled and coarsely grated
• 1 Pink Lady apple, peeled and coarsely grated
• 3 tablespoons sugar, plus more for dusting
• 1/2 cup farmer cheese
• 1/8 teaspoon cinnamon
• 1 pinch of salt
• 1 (large) egg, beaten

Preparation

1. On a lightly floured work surface, roll out the pastry to a 12-by-16-inch rectangle and cut out twelve 4-inch squares. Transfer the squares to a baking sheet and freeze until firm, 10 minutes. In a bowl, toss the apples with the sugar, farmer cheese, cinnamon, salt and 1 1/2 tablespoons of flour.
2. Preheat the oven to 375°. Line 2 baking sheets with parchment paper. Brush the edges of the squares with the egg and mound 2 tablespoons of the apple filling on each one. Fold to form triangles and press to seal. Freeze until firm, about 15 minutes.
3. Using a fork, crimp the edges of the triangles. Brush the tops with egg and sprinkle with sugar. Cut 3 small slits in each to release steam. Bake until golden and crisp, about 30 minutes, shifting the pans halfway through. Let cool, then serve.