Heart-Shaped Hand Pies
kodiakcakes.com/blogs/recipes/heart-shaped-hand-pies
Delightfully sweet and bursting with raspberry flavor, these Heart-Shaped Hand Pies will charm your loved ones in just one bite. The buttery, golden crust is made using Kodiak Buttermilk Power Cakes mix, giving each hand pie a better-for-you twist of whole grains and protein that envelopes a dollop of tart raspberry jam bursting with bright, tangy flavor.
Lovingly sealed and baked to golden perfection, we’re topping each heart-shaped hand pie with a soft pink glaze for a perfectly smooth, sweet, and lip-licking finish. The homemade nostalgia of these hand pies will warm the hearts of you and yours – dig in and you’ll see. 🥰
- Calories269
- Protein6g
- Total Fat16g
- Carbs27g
*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.
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.