Photo of Glazed strawberry hand pies by WW

Glazed strawberry hand pies

5
5
5
SmartPoints® value per serving
Total Time
1 hr
Prep
30 min
Cook
20 min
Serves
8
Difficulty
Easy
When strawberries are at their seasonal peak—supremely fragrant, sweet, and juicy—they don’t need much adornment to taste great. Here, we barely sweeten them for a lightning-fast microwave jam that fills these pastries. The dough is a firm version of our two-ingredient dough (enhanced with a little vanilla extract), which sandwiches the fresh fruit filling. A pinch of ground cardamom in the glaze pairs perfectly with the berries. These are best enjoyed warm; if you have leftovers, reheat at 350°F for about 5 minutes.

Ingredients

Strawberries

1 cup(s), raw, chopped

Sugar

1 tsp(s)

Cornstarch

1½ tsp(s)

White self-rising flour

2 cup(s)

Plain fat free Greek yogurt

1½ cup(s)

Vanilla extract

1 tsp(s), divided

Powdered sugar (icing sugar)

cup(s)

Low-fat milk

1½ tsp(s)

Ground cardamom

1 pinch

Instructions

  1. Preheat oven to 375°F. Line a large sheet pan with parchment paper. In a medium microwave-safe bowl, toss berries, granulated sugar, and cornstarch. Microwave on High until bubbly and thickened, about 2 minutes. Cool until ready to use.
  2. In a medium bowl, place flour, yogurt, and 1 tsp vanilla; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 1 minute of kneading).
  3. Place a large piece of parchment or wax paper on a work surface and sprinkle lightly with a little flour. Divide dough in half. Roll 1 piece of dough into a 12 x 8–inch rectangle; cut into 8 (4 x 3–inch) rectangles. Arrange rectangles about 1 inch apart on prepared sheet pan. Roll other piece of dough into a 12 x 8–inch rectangle; cut into 8 (4 x 3–inch) rectangles. Spoon about 1 tablespoon strawberry filling down the center of each dough rectangle on sheet pan. Top each with 1 dough rectangle. Press edges with tines of a fork to seal; pierce top of each pastry with fork to allow steam to escape. Bake until lightly browned and crisp, about 20 minutes.
  4. Cool pastries on a wire rack for about 10 minutes. Meanwhile, in a small bowl, stir powdered sugar, milk, remaining ⅛ tsp vanilla, and cardamom. Drizzle glaze evenly over warm pastries.
  5. Serving size: 1 pastry