Great as a handheld dessert--try them for breakfast, hot or cold. Feel free to substitute other fruit or preserve flavors, too. To make the pastry more golden brown, you can also egg wash the top before baking.
Prep Time: 20 minutes, Cook Time: 35 minutes
- 1 box of refrigerated pie crusts (two to a package)
- 1-pint fresh strawberries
- 1 cup cherry preserves
- 1 egg
- 1 cup powdered sugar
- 2 tablespoons water
- Preheat oven to 350°F.
- Roughly chop strawberries, removing stems first.
- Place into a nonstick pan.
- Add preserves.
- Cook on low heat for about 10 minutes; this will cook juice out of berries and thicken to a glutenous substance.
- Let cool.
- While cooling, roll out the pie crusts into two rectangles.
- Cut out four smaller rectangle (about the size of a toaster pastry) from each of the unbaked pie crusts, for a total of eight rectangles.
- Make and egg wash by whisking together the egg with about 1/4 cup water
- Using a pastry brush, brush a little egg wash around the top corner of one pastry at a time, basically "painting" the outer perimeter of the rectangle's inside ridge, before filling.
- Put 2-3 tablespoons filling in the center and disburse out to where your egg wash starts.
- Take another plain rectangle, do the egg wash, and lay it on top of the one with fruit filling.
- Press together and seal with the tines of a fork.
- Place on a baking sheet.
- Cut air holes: 4 cross section slits, just through the top crust.
- Bake for 25 minutes at 350°F.
- Let cool.
- Combine powdered sugar with water in a small bowl, adding water just until it becomes pourable.
- Glaze or frost when cool.
- Add sprinkles or other decorations as desired.