ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Nectarine-Raspberry Hand Pies

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 15 mins
Bake time 25 mins
Yield 4 hand pies
For a special treat, try Nectarine-Raspberry Hand Pies. For a sweet variation, switch up the fruit--blueberries for raspberries; peach or plum for nectarine.

Ingredients

  • 1 medium nectarine, pitted, cut into 1/2-inch chunks
  • 1/4 cup fresh raspberries
  • 2 tablespoons plus 1 tsp. sugar
  • 1 sheet frozen puff pastry (1/2 of a 17.3-oz. package), thawed
  • 1 large egg

Nutrition Information

  • calories 313
  • fat 18 g
  • satfat 5 g
  • protein 7 g
  • carbohydrate 33 g
  • fiber 2 g
  • cholesterol 53 mg
  • sodium 318 mg

How to Make It

  1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment. In a bowl, combine nectarine, berries and 2 Tbsp. sugar. On another piece of parchment, cut puff pastry into four equal squares. In a bowl, whisk egg with 1 tsp. water.

  2. Brush edges of a pastry square with egg wash. Spoon 1/4 of fruit mixture onto center of pastry. Fold pastry diagonally to form a triangle. Using a fork, press edges to seal. Repeat with remaining pastry. Transfer pies to baking sheet. Brush with remaining egg wash; sprinkle with 1 tsp. sugar. Cut a small slit in top of each pie.

  3. Bake until pies are golden brown, 20 to 25 minutes, rotating sheet from front to back midway through. Allow pies to cool on a wire rack for at least 10 minutes before serving.