Plum Handpies

Plum Handpies

Yeah... I'm on a Disney music kick right now and there's no stopping it. Just gotta let it run its course. I'm not sure why these hand pies are reminding me so much of the french province but for some reason I was humming every tune in Beauty and the Beast while making them. Maybe it's the warm flaky crust or maybe it's the homemade filling with simple ingredients. Either way, I'm stuck on Disney to a fault... "No oooooone bakes likes Gaston, rolls puff paste like Gaston. Cooks plum sauce and those pastr-ry cakes like Gaston. Oh these hand pies are yummy and breeeeath-taking. Do try my pies, says Gaston" Ok I'm done for now. I think. But seriously, these pies are so delicious and easy to make. I even had enough plum sauce leftover for my Bagel French Toast bake. Another quick and easy breakfast make ahead meal.

Ready in
45 m
3
Servings
916
Calories Per Serving
Deliver Ingredients
Makes
6 hand pies

Ingredients

Ingredients

  • 2 Cups water (for the plum reduction)
  • 1 Cup granulated sugar (for the plum reduction)
  • 1 sheet of puff pastry
  • 1 Teaspoon cinnamon
  • 2 red plums
  • 1 Teaspoon ginger
  • 1 Teaspoon raw sugar
  • 1 Teaspoon cornstarch (or 1 tsp flour mixed with 1/4 cup of water)
  • 1 egg (whisked)
  • 1/4 Cup cup powdered sugar for dusting

Directions

Ingredients

Thaw the puff pastry while prepping the plum filling. It should still be cold and slightly stiff to the touch, but malleable. Create the plum reduction by dicing the plums and combing with the 2 cups of water, 1 cup of sugar, ginger, and pinch of salt in medium pot. Boil on high for approximately 10 minutes. Stirring occasionally. Reduce the the heat to low-medium and add the corn starch or flour mixed with 1/4 cup of water. DO NOT add it alone or it will be lumpy. Lay flat and cut the puff pastry into sixths (yay fractions!) Stuff each puff pastry piece with about 1 tbsp of filling, fold over in half, and seal the edges with a fork by pressing down lightly. Score the top of the pie with a knife to allow the pressure to escape. Baste the tops with the egg wash, sprinkle with the cinnamon and raw sugar, and place in an oiled 9x13 pan or cookie sheet Bake on 400F for about 15 minutes. They'll be done when the dough has puffed up and is a golden brown. Dust with powdered sugar or drizzle with the remains plum sauce and serve.

Nutritional Facts

Total Fat
33g
50%
Sugar
112g
N/A
Saturated Fat
8g
42%
Cholesterol
53mg
18%
Protein
8g
16%
Carbs
152g
51%
Vitamin A
31µg
3%
Vitamin B12
0.1µg
2.1%
Vitamin C
4mg
7%
Vitamin D
0.3µg
0.1%
Vitamin E
0.7mg
3.6%
Vitamin K
16µg
20%
Calcium
33mg
3%
Fiber
2g
9%
Folate (food)
20µg
N/A
Folate equivalent (total)
110µg
28%
Folic acid
53µg
N/A
Iron
3mg
14%
Magnesium
20mg
5%
Monounsaturated
18g
N/A
Niacin (B3)
4mg
18%
Phosphorus
85mg
12%
Polyunsaturated
4g
N/A
Potassium
147mg
4%
Riboflavin (B2)
0.3mg
19.4%
Sodium
232mg
10%
Sugars, added
107g
N/A
Thiamin (B1)
0.3mg
22.9%
Zinc
0.7mg
4.7%

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