Get ready to transform your baking game with these irresistible Flaky Cranberry Orange Puff Pastry Hand Pies that promise to be the star of any dessert table! Imagine biting into a golden, buttery pastry that shatters delicately, revealing a vibrant, tangy-sweet cranberry filling bursting with bright orange notes. These hand-held delights are not just a dessert—they're a culinary experience that will have your guests begging for the recipe.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 10 hand pies
Ingredients
- 1 package puff pastry sheets
- 2 cups fresh cranberries
- 1/2 cup sugar
- 1/4 cup orange juice
- 1 tbsp orange zest
- 1 egg, beaten (for egg wash)
- 1 tbsp flour (for dusting)
Instructions
- Thaw the puff pastry sheets at room temperature for about 30-40 minutes until they're pliable but still cold.
- In a medium saucepan, combine fresh cranberries, sugar, orange juice, and orange zest. Cook over medium heat for 8-10 minutes, stirring occasionally, until cranberries burst and mixture thickens into a jammy consistency.
- Remove cranberry filling from heat and let cool completely. The filling will continue to thicken as it cools.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Lightly dust a clean work surface with flour. Carefully unfold the puff pastry sheets and cut each sheet into 5 equal rectangles.
- Place approximately 2 tablespoons of cooled cranberry filling in the center of one half of each pastry rectangle, leaving a small border around the edges.
- Fold the pastry over to create a hand pie, pressing edges together with a fork to seal completely. Trim edges if needed for a clean presentation.
- Transfer hand pies to the prepared baking sheet, spacing them about 1 inch apart.
- Brush the top of each hand pie with beaten egg, which will help create a golden, shiny crust.
- Use a sharp knife to cut 2-3 small vents on the top of each hand pie to allow steam to escape.
- Bake in the preheated oven for 20-25 minutes, or until pastries are puffed and golden brown.
- Remove from oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Serve warm or at room temperature. Optional: dust with powdered sugar before serving for extra sweetness.
Tips
- Keep your puff pastry cold: Ensure pastry sheets are just pliable but still chilled for maximum flakiness.
- Don't overfill: Use precise 2-tablespoon measurements to prevent leaks and ensure clean sealing.
- Crimp edges firmly: Use a fork to create a tight seal and prevent filling from escaping during baking.
- Egg wash is key: A generous brush of beaten egg guarantees a beautiful, glossy golden-brown finish.
- Vent your pies: Those small cuts aren't just decorative—they allow steam to escape and prevent soggy bottoms.
- Cool slightly before serving: Let pies rest 10 minutes after baking to allow filling to set and prevent burnt tongues.
- Make ahead tip: You can prepare and freeze unbaked hand pies, then bake directly from frozen (just add 5-7 minutes to baking time).
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 3g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 25mg
