Heart-Shaped Hand Pies
kodiakcakes.com/blogs/recipes/heart-shaped-hand-pies
- Calories 269
- Protein 6g
- Total Fat 16g
- Carbs 27g
Ingredients
You will need:
- One 2-1/2 inch heart cookie cutter
Dough:
- 2 cups Kodiak Buttermilk Power Cakes Flapjack and Waffle Mix
- 3/4 cup cold butter, diced
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup ice water
Filling:
- 10 teaspoons raspberry jam
Frosting:
- 1-1/2 teaspoon milk plus additional for brushing
- 1/2 cup powdered sugar
- 1 tablespoon unsalted butter, softened
- 1/2 teaspoon pink or red food coloring
Directions
- To make the dough, combine the Kodiak mix, salt, and sugar in a medium-sized bowl. Cut the cold, diced butter into the flour mixture with a fork (or use your fingers) until a crumbly dough forms. You can also use a food processor for this step to make it easier. Then, add the ice water and mix until dough forms together. Roll into a ball.
- Preheat oven to 350° F and line a baking sheet with parchment paper.
- Lightly dust a work surface with flour. Use a rolling pin to roll the dough into a 13-inch diameter circle. Cut 20 hearts into the pie dough using a 2 1/2-inch heart-shaped cookie cutter.
- Use a spatula to transfer 10 of the hearts onto the baking sheet. Spoon 1 teaspoon of jam onto the center of each transferred heart and spread spread it across the dough, leaving a 1/3-inch border. Lightly brush the borders with milk. Transfer the remaining 10 pieces of pie dough to top the jam-covered hearts, being sure the edges line up. Use the tines of a fork to seal the edges of the dough.
- Bake for 15-18 minutes or until the tarts are golden brown around the edges with the tops just beginning to brown. Remove from oven and let cool completely.
- Make the frosting in a bowl by whisking together the powdered sugar, butter, milk, and food coloring until creamy and smooth. Spread the frosting over the tarts.
