Cherry Cheesecake Hand Pies (Print-Friendly Version)
Crispy hand pies with creamy cheesecake filling and cherry center, finished in a sweet sugar glaze.
# Ingredients You'll Need:
→ Filling
01 -
60 g granulated sugar
02 -
113 g cream cheese, softened
03 -
595 g cherry pie filling (canned)
→ Pie Crust
04 -
Refrigerated pie crusts, sufficient for 6 hand pies
→ Glaze
05 -
60 g powdered sugar
06 -
5 ml corn syrup
07 -
15 ml water
→ Frying
08 -
Vegetable oil, for deep frying
# How to Make It:
01 -
Fill a deep, heavy-bottomed pot or Dutch oven with vegetable oil to a depth of 10–12 cm. Attach a cooking thermometer and heat oil to 190°C. Maintain precise temperature control to ensure even frying.
02 -
In a medium mixing bowl, combine granulated sugar and softened cream cheese. Use a hand mixer to blend until smooth and homogeneous.
03 -
Unroll refrigerated pie crust onto a lightly floured surface. Using a 13–15 cm bowl as a guide, cut out six circles. If necessary, gently roll out dough to obtain extra rounds.
04 -
On each pie crust round, spread a heaping tablespoon (approx. 20 g) of cream cheese filling and top with 30 g cherry pie filling.
05 -
Lightly brush water along the perimeter of each dough round. Fold dough over filling to create a half-moon shape. Pinch and crimp along the edge to ensure a secure seal.
06 -
In a small bowl, whisk together powdered sugar, corn syrup, and water until smooth. Reserve for glazing.
07 -
Carefully lower one assembled pie into the preheated oil. Fry for 2–3 minutes, turning for even browning, until golden. Remove using a slotted utensil and transfer to paper towels to drain excess oil.
08 -
While still warm, brush both sides of each fried pie with glaze using a pastry brush. Place on a wire rack or parchment-lined tray to set.
09 -
Repeat frying and glazing for remaining pies. Serve hand pies immediately for optimal texture.
# Extra Information:
01 -
Monitor frying temperature closely; overheated oil will burn crust rapidly, while cooler oil produces greasy pies.