Photo: Ryan Benyi; Styling: Lynn Miller
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.
How to Make It
Step 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.
Step 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.
Step 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.
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