Rating: 4 stars
5 Ratings
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  • 1 star values: 1

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.

Recipe by MyRecipes June 2012

Gallery

Credit: Ryan Benyi; Styling: Lynn Miller

Recipe Summary

bake:
25 mins
total:
40 mins
prep:
15 mins
Yield:
4 hand pies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

313 calories; fat 18g; saturated fat 5g; protein 7g; carbohydrates 33g; fiber 2g; cholesterol 53mg; sodium 318mg.
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