Found in SL Aug 2023 here
1 (14.1-oz.) pkg. refrigerated piecrusts (2 piecrusts)
All-purpose flour, for work surface
1/2 cup cream cheese, softened
1/3 cup granulated sugar
6 Tbsp. grapefruit marmalade (such as Stonewall Kitchen Pink Grapefruit Marmalade)
1 large egg, beaten
2 Tbsp. turbinado sugar
1 cup powdered sugar
2 Tbsp. fresh grapefruit juice (from 1 grapefruit)
Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside. Unroll piecrusts on a lightly floured work surface. Using a 5-inch round cutter, cut out 3 rounds from each crust. Discard any remaining scraps.
Beat cream cheese and granulated sugar with an electric mixer on high speed until smooth, about 2 minutes. Dollop 1 rounded tablespoon cream cheese mixture onto the center of each dough round. Top each with 1 tablespoon marmalade. Brush some of the beaten egg around edge of each filled pastry; reserve remaining beaten egg. Fold each pastry in half to enclose the filling; using a fork, press edges to seal. Place sealed pastries on prepared baking sheet. Refrigerate until chilled, about 15 minutes.
Brush pies with remaining beaten egg, and sprinkle evenly with turbinado sugar. Bake in preheated oven until golden brown, 18 to 22 minutes. Remove from oven. Let cool on baking sheet about 20 minutes.
Whisk together powdered sugar and grapefruit juice in a small bowl until smooth. Drizzle over cooled hand pies, and serve.
All-purpose flour, for work surface
1/2 cup cream cheese, softened
1/3 cup granulated sugar
6 Tbsp. grapefruit marmalade (such as Stonewall Kitchen Pink Grapefruit Marmalade)
1 large egg, beaten
2 Tbsp. turbinado sugar
1 cup powdered sugar
2 Tbsp. fresh grapefruit juice (from 1 grapefruit)
Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside. Unroll piecrusts on a lightly floured work surface. Using a 5-inch round cutter, cut out 3 rounds from each crust. Discard any remaining scraps.
Beat cream cheese and granulated sugar with an electric mixer on high speed until smooth, about 2 minutes. Dollop 1 rounded tablespoon cream cheese mixture onto the center of each dough round. Top each with 1 tablespoon marmalade. Brush some of the beaten egg around edge of each filled pastry; reserve remaining beaten egg. Fold each pastry in half to enclose the filling; using a fork, press edges to seal. Place sealed pastries on prepared baking sheet. Refrigerate until chilled, about 15 minutes.
Brush pies with remaining beaten egg, and sprinkle evenly with turbinado sugar. Bake in preheated oven until golden brown, 18 to 22 minutes. Remove from oven. Let cool on baking sheet about 20 minutes.
Whisk together powdered sugar and grapefruit juice in a small bowl until smooth. Drizzle over cooled hand pies, and serve.
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