Thursday, March 26, 2009

Easy As Pie

This recipe is super easy.  I ripped if off from The Weekend Baker when I needed a yummy dessert in a jiffy.

Half-Moon Pie Pockets:
2 sheets frozen puff pastry (9.5" square each)
1 large egg, lightly beaten
2 T. granulated sugar

You can choose whatever filling you want to put in there, but I did chocolate-nut and pumpkin-spice.  There were more options in the book, but those two are the most delicious.

For the chocolate-nut filling:
1 c. semisweet chocolate chips
1/3 c. chopped nuts (whatever you like, I used walnuts)

For the pumpkin-spice filling:
1 c. + 2 T. canned solid-pack pumpkin (Libby's is perfect)
3 T. firmly packed light brown sugar
2 T. all-purpose flour
3/4 t. ground cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg

Remove both sheets of puff pastry from the box and set them on a lightly floured surface.  Cover with plastic wrap, but DON'T unfold the sheets... just let them sit there until thawed and more pliable (10-20 minutes).

Heat oven to 425 degrees and put a rack on the middle rung in the oven.  Line 2 sheet pans with parchment paper.  

On a lightly floured work surface, carefully unfold the puff pastry.  Dust the top of it with flour and roll out each sheet, lightly dusting with flour as needed to prevent sticking.  Use a 4 inch round cookie cutter (or the top of a large plastic tumbler) to cut out 18 circles.  Peel away scraps and cover the rounds with plastic wrap.

Now prepare your fillings.  All you have to do is combine the ingredients for the filling of your choice.  Note: if you decide to make 2 or more varieties like I did, you can cut your filling ingredients in half.  

Place 1 T. of filling on the center of the round.  Brush the edge of the dough with your beaten egg.  Fold half the dough over the filling to form a half moon.  Use a fork to press the curved edge to seal tightly.  Continue with the remaining dough rounds.  Arrange the pie pockets on the prepared sheet pans.  Brush the tops with egg and sprinkle with granulated sugar.  Bake until the puff pastry is puffed and browned, 20-25 minutes.  Transfer the sheet pans to racks to cool.  Serve warm.  

You can bake these in advance and reheat them in a warm oven for 10-15 minutes like we did.  I think you could put pretty much anything inside of puff pastry and it would be delicious.  Give it a try!


ssHUMANs said...

this looks easy- i think i am going to make it. obviously not with the chocolate because that doesn't look good.
i like the new logo for your blog!

Anonymous said...

Try the chocolate nut filling with 72 or 85% cacao Dark Chocolate. Ethically traded, of course.

Kristen P said...

let me know if you guys want more filling options, but like i said you could pretty much put whatever in there. There was a strawberry option I think, but that was a little more complex.

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