Christmas Envelope Hand Pies

Name: Christmas Envelope Hand Pies
Ingredients: Homemade Pie crustorstore bought; Raspberry Jamor Cherry Pie Preserves; 1/2 cup brown sugar; 1 egg (egg wash); Fondant; Edible silver glitter(orgold glitter); North Pole stamp; 4 ” square cookie cutter

These adorable Christmas Envelope Hand Pies are made with buttery pastry folded into little envelopes and filled with jam, Nutella, or fruit preserves. A cozy, festive dessert perfect for gifting, baking with kids, or adding to your holiday dessert table. Recipe and North Pole stamp below!

Christmas Envelope Hand Pies

Author: Jessie Daye

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Ingredients

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Method

Preheat oven to 425 degrees F.
Make your homemade pie crust or roll out both store bought pie crust sheets and use a rolling pin to smooth out the dough.
Using a 4” square cookie cutter or knife, cut out four squares from each dough round. If you roll out all the scraps you can get 2 more squares for a total of 10 hand pies.
Turn your square at a diagonal and fill with about a tablespoon of raspberry jam.
Fold the two sides of your square into the center of the hand pie so the corners meet. Gently press down then fold the bottom triangle up to the middle of the pie so it slightly overlaps the two sides. Press down so the envelope sticks together. Continue with all the hand pies.
Whisk up one egg in a small bowl and brush the egg wash over all the pies, carefully avoiding the jam.
Bake for approximately 20-24 minutes until golden brown. Remove and let cool.
Dust with powdered sugar then gently spoon a small amount of additional jam mixture on the top fold of the pie envelope. The extra jam looks pretty peeking out the top of the powdered sugar envelop.
If you wish to make the fondant seal. Simply roll out the fondant so it’s about 1/8” thick and use the North Pole stamp to make the “wax seals”. Use a knife or cookie cutter to cut into small circles and dust with edible glitter.TIP: To make the edible glitter stick more easily, dip your paintbrush in vodka or honey before adding the glitter.
If you wish to make the fondant seal. Simply roll out the fondant so it’s about 1/8” thick and use the North Pole stamp to make the “wax seals”. Use a knife or cookie cutter to cut into small circles and dust with edible glitter.
TIP: To make the edible glitter stick more easily, dip your paintbrush in vodka or honey before adding the glitter.