I love pretty desserts! They always say that you eat with your eyes, and I believe it. I also love a great, flaky pastry. So I decided to combine both!
My daughter and I got to work the other day, playing around with pastry doughs and flavours. This was the best of the lot. Super flaky and simple, and customizable to your needs.
Make it into hand pies like we did, or use it for your other pastry needs. Have fun!
Eggless, Caramel Cream Cheese Hand Pies
- 1 1/2 cup all purpose flour
- 3/4 cup cold butter
- 1/4 tsp salt
- 2 tsp sugar
- 1/2 cup cold water
- 4oz cream cheese
- 3 tbsp canned caramel
- 1/4 cup sliced almonds
- 1/4 tsp vanilla
- Pinch of salt
To make the dough, mix all of the dry ingredients together.
Then use a fork, pastry cutter or your mixer to incorporate 1/4 cup of the butter into the dry mixture.
Then add water until the dough starts to come together. Add slowly and use only what is necessary.
Once you have a ball of dough, place on a floured surface and roll it out into a rectangle, approximately half a centimetre thin.
Take your remaining butter and spread it onto the top 2/3 of your rolled out dough. Your butter will be cold, so it’s ok if the butter isn’t perfectly spread, as long as the butter is somewhat well distributed across the dough.
From there, we are going to fold and roll our dough three times. Start by folding the section without butter upwards. Followed by the upper third folded downwards, like a letter.
Then, adding flour as needed, roll out the dough again to half a centimetre, fold again, roll again, and fold again. This creates all the wonderful layers.
The dough needs to rest and chill in the fridge for 30-60 minutes, so wrap in plastic wrap or a sandwich bag.
While the dough is chilling, make your choice of filling. I used half a pack of cream cheese, a few tbsp or caramel, some vanilla, salt and some almonds, mixed it all together until smooth, and done! Refrigerate while waiting.
Preheat your oven to 400 degrees.
When your dough is chilled, simply roll it out again, as before, and cut into your desired shape. We had a lovely flower shaped cookie cutter, so we stamped out the shapes, and layered one on the bottom, a spoonful of filling, and another layer of pastry on top, using a fork to stamp around the edges to seal it up.
Brush with milk and oil.
Bake time will depend on the size of your pastries, so watch until the colour turns a golden brown.
Allow to cool and enjoy!
Let me know if you give this a try, and thanks for stopping by!