Mixed Berry Hand Pies
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Filled with homemade jam and drizzled with vanilla bean glaze, these mixed berry hand pies (a.k.a. fancy homemade toaster streudels) make the perfect excuse for using up an excess of fresh summer fruit, or that half-empty bag of mixed berries in the back of the freezer. While most homemade pop tart and toaster streudel recipes call for shortcrust pastry or pie crust, I developed this recipe using puff pastry instead. The result? A flaky, buttery hand pie oozing with sweet berry jam. I especially love these when they’re still slightly warm from the oven.
Key Ingredients
- Mixed Berries – I love making the jam filling from scratch because it allows me to customize the flavor profile, and it’s also a great way to use up “odds and ends” of bags of frozen berries, or fresh berries just slightly past their prime. I’ve tested this jam recipe with both fresh and frozen mixed berries, and they both work equally well. You’ll need 250 grams (about 2 cups) of fresh or frozen mixed berries, such as blueberries, strawberries, raspberries, and blackberries. Feel free to use any combination of berries you’d like. You can also add fresh, pitted cherries to the mix. Remember that if using frozen berries, you’ll need to allow a few extra minutes to cook out the excess water in frozen fruit.
- Puff Pastry – I test most of my recipes with store-bought, frozen or refrigerated puff pastry (one of the first things I learned at pastry school was that very few restaurants and bakeries make their own puff pastry from scratch!) but if you have time (or a block in the freezer) you can make these hand pies with homemade pastry instead.
- Egg – A coat of lightly beaten egg gives the pastry its deep golden brown color. Apply with a natural-bristled (not silicone) pastry brush for best results. And if you want to achieve a darker shade of brown, use beaten yolk only. You can save the white for a batch of meringues or macarons.
- Vanilla Bean Paste – I love the pretty speckles created by vanilla bean paste (or the scrapings of one vanilla pod), but a good-quality vanilla extract will achieve the same result. Avoid cheap supermarket flavorings; these are mostly water or alcohol and lack the flavor of real vanilla bean paste.
- Gel Food Coloring – I tinted my glaze with Chefmaster’s Neon Brite Purple gel coloring for bright, berry-toned visual appeal. You can use any color you’d like, or skip the food coloring for a natural white shade.
Glaze and Topping Tips
- Allow the pies to cool for a few minutes before drizzling the glaze. If the hand pies are too hot, the glaze will melt. You can apply the glaze while the pies are still warm for a transparent glaze that drips down the sides, or wait until completely cool for a more opaque topping that sits on top of the pastry.
- Opt for a sugar sprinkle. For a slightly less sweet finishing touch, you can skip the glaze and sprinkle the pies with crunchy Demerara sugar (or Sugar in the Raw) instead. If opting to sprinkle with sugar, do so after egg-washing but before baking the pies; the sugar won’t adhere after baking. Or, omit the glazes and sugars altogether. For purists, these hand pies also taste great without any toppings at all.
- Adjust the consistency. You can adjust the consistency of the glaze to suit your taste. For a thicker, icing-like consistency, add more confectioner’s sugar. For a thin, transparent glaze, use a bit more milk or cream.
- Add sprinkles. For an extra-fancy decorating option, sprinkle the wet glaze with purple sanding sugar or purple sprinkles. Make sure to do this immediately after glazing, or the sprinkles won’t stick.
Mixed Berry Breakfast Pastries
- Total TimeAbout 3 hours, including cooling time
- Yield6 4-inch hand pies 1x
Mixed berry hand pies filled with homemade jam and drizzled with vanilla bean glaze.
Ingredients
Mixed Berry Jam:
250 grams fresh or frozen mixed berries (2 cups; 9 ounces)
150 grams granulated sugar (3/4 cup)
Juice of 1/2 lemon
Pastries:
2 sheets puff pastry, thawed according to package directions if frozen
1 egg, lightly beaten
Vanilla Bean Glaze:
100 grams confectioner’s sugar (3/4 cup)
15 milliliters whole milk (1 tablespoon)
1 teaspoon vanilla bean paste or vanilla extract
Purple gel food coloring (I used Neon Brite Purple)
Instructions
Mixed Berry Jam:
In a small saucepan, combine chopped berries and sugar over medium-low heat, stirring occasionally until berries break down and jam thickens, about 30 minutes.
Test the jam* by spooning a small amount onto a plate. Cool slightly then stretch a glob of jam between your thumb and forefinger. If a strand forms, the jam is ready to use.
Spoon jam into a bowl. Stir in lemon juice and refrigerate until thickened and cold to the touch, about 1 hour.
Pastries:
Preheat oven to 205° C (400° F). Line a half-sheet baking tray with parchment or a silicone mat.
On a silicone rolling mat or lightly floured countertop, unroll one sheet of puff pastry. Use a rolling pin to roll the pastry a few inches longer, or a knife to trim away any excess, forming a rectangle about 8 x 12 inches in size.
With a sharp chef’s knife, slice the rectangle into 6 squares, about 4 x 4 inches in size.
Arrange on prepared tray.
Repeat with the second sheet of pastry.
Spoon jam, dividing it equally between the 6 squares.
With a pastry brush, brush a thin strip of beaten egg around the edges of each square.
Top with the remaining 6 squares of pastry. Seal the edges with your fingertips.
Crimp the edges of each square with a fork.
With a pastry brush, brush the tops of the squares with the beaten egg.
Bake in preheated oven for 25 minutes, or until flaky and deeply golden brown.
With a flat spatula, transfer pastries to a wire rack. Set aside to cool while you prepare the glaze.
Vanilla Bean Glaze:
In a small bowl, whisk together confectioner’s sugar, milk, vanilla bean paste, and food coloring.
Spoon glaze over pastries.
Serve immediately. Store leftovers in an airtight container at room temperature for up to 1 day.
Notes
*To test the jam, check for thread stage by spooning a small amount onto a plate. Once cool enough to touch, stretch a glob of jam between your thumb and forefinger. If a strand forms, the jam is ready to use. Otherwise, continue cooking for a few more minutes, then test again. After making the jam, scoop it into a bowl and refrigerate until cool to the touch. (If you attempt to use the jam while it is still hot, it will melt the butter in the puff pastry.) Jam will continue to thicken as it cools.
- Prep Time: 1 hour
- Cooling Time: 1 hour
- Cook Time: 30 minutes (jam) + 25 minutes (pies)
- Category: Turnovers and Hand Pies
- Method: Stovetop + Oven
- Cuisine: Breakfast
Make-Ahead and Storage Suggestions
To make ahead: The jam takes about 30 minutes to cook, and another 1-2 hours to cool in the fridge. You can make the jam up to 48 hours in advance and refrigerate until ready to use.
To freeze: Unglazed pies can be layered between sheets of parchment and frozen in an airtight container for up to 3 months. To enjoy, reheat for 5-10 minutes at 350° F (175° C) in a traditional oven. Serve without the glaze, or glaze just prior to serving the reheated pastries. I do not recommend freezing glazed hand pies.
Other Hand Pie Recipes You Might Enjoy
Cranberry Apple Hand Pies
Apple Turnovers
Strawberry Hand Pies
Peach Hand Pies with Blueberries and Walnuts
Lemon Curd Hand Pies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
