Description
Sweet, handheld cherry cheesecake hand pies blend creamy cheesecake with tart cherries in a flaky pastry pocket. Dessert lovers will savor these irresistible mini treats that deliver maximum flavor in one delightful bite.
Ingredients
Scale
Main Ingredients:
- 21 ounces (595 grams) cherry pie filling
- 1 package refrigerated pie crust (2 crusts)
- 4 ounces (113 grams) cream cheese, softened
Sugar Components:
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (60 grams) powdered sugar
- 1 teaspoon corn syrup
Liquid and Oil:
- 1 tablespoon water
- 4–6 cups (950–1420 milliliters) vegetable oil, for deep frying
Instructions
- Prepare the cooking vessel with vegetable oil, ensuring a depth of 4-5 inches. Attach a thermometer to monitor oil temperature precisely. Heat oil to 375°F, maintaining this critical temperature to prevent excessive oil absorption or burning.
- Create cream cheese mixture by blending sugar and softened cream cheese with a hand mixer until completely smooth and homogeneous, approximately 2 minutes.
- Lay refrigerated pie crusts on a lightly floured surface. Use a 5-6 inch bowl as a cutting template, tracing and cutting circular dough rounds. Adjust dough thickness with a rolling pin if necessary to yield 6 total rounds.
- Position a generous tablespoon of cream cheese filling in the center of each dough circle. Distribute cherry pie filling on top, carefully avoiding the edges to prevent leakage during cooking.
- Moisten dough edges with water using your finger. Fold dough into half-moon shapes, pressing edges firmly. Crimp with a fork to create a secure seal that prevents filling from escaping during frying.
- Whisk powdered sugar, corn syrup, and water in a small bowl until the glaze reaches a smooth consistency. Set aside for later application.
- Gently lower individual hand pies into hot oil. Fry for 2-3 minutes, rotating occasionally to achieve an even deep golden-brown color. Extract with a slotted spoon and drain on paper towels to remove excess oil.
- While pies remain warm, brush sugar glaze on both sides using a pastry brush. Transfer glazed pies to a baking sheet or cooling rack to set. Repeat frying and glazing process for remaining hand pies, working individually.
- Serve immediately while warm to ensure optimal crispy exterior and gooey interior, providing the most delightful taste and texture experience.
Notes
- Maintain precise oil temperature using a reliable thermometer to prevent greasy or burnt hand pies.
- Chill cream cheese filling for 15 minutes before assembling to make handling easier and prevent spreading during frying.
- Use a fork’s tines to create a tight seal and prevent filling from leaking into hot oil, ensuring crispy and intact hand pies.
- Try alternative fruit fillings like blueberry, apple, or peach for variety while keeping the same cooking technique.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg