These peach and honey hand pies or turnovers are super easy to make, I made them buttery puff pastry, so good! They're a delicious treat to snack on!
This is a recipe that children and grown-ups alike adore, these hand pies will be gone in no time.
For this recipe, I peeled and diced 3 peaches, I used nectarines actually, briefly sautéed the little cubes with a chunk of butter and 3 tablespoons of honey, just to help them release some of their juice. Then I drained them and kept them into a meshed sieve until ready to use.
Peaches are so juicy they can soak the puff pastry, I collected more than a cup of juice.
Then I cut my puff pastry dough in rectangles of 5x4 inches (13 x 10 cm), layered some vanilla pastry cream, covered with peach cubes and closed my hand pies, then baked them for 20 minutes, simple as that. Don’t over fill your hand pies or they crack open while baking.
Tip: I have filled these hand pies with some pastry cream, it's delicious and I really like it, plus you can re-use the leftover pastry cream to make another dessert. If you are in a hurry and don't have time to make a pastry cream, you could use a mix of cream cheese, vanilla and sugar
For lack of time, I used store bought puff pastry. Always work with very cold pastry dough as it is much easier to manipulate.
If after filling your hand pies you are left with diced peach and pastry cream, just layer them into small cups, that’ll make another delicious dessert.
Hand pies are so cute and they are a delicious alternative to the regular pies.
2 or 3 sheets puff pastry depending on size
3 peaches or nectarines, peeled and diced
3 tbsp. mild flavored honey
1 tbsp. unsalted butter
1 cup vanilla pastry cream
1 egg yolk
1 cup powdered or icing sugar
2 tsp lemon juice
Make the vanilla pastry cream according to my recipe and chill it
In a large pan on medium high heat, add the butter, peach cubes and honey, stir and cook briefly just until the peaches start releasing their juices, drain through a meshed sieve and keep draining until cooled and needed
Preheat your oven to 400°F (200°C) and have ready a baking sheet layered with parchment paper
Cut the puff pastry into rectangles of about 5x4 inches (13 x 10 cm), layer a tablespoon of pastry cream in the center, cover with 1 1/2 tbsp. peach cubes, close the hand pies and press the rims with a fork
Add a few drops of water to the egg yolk and brush the tops of hand pies
Into the oven for about 20 minutes or until puffed and golden, let cool completely into the baking sheet
Add the lemon juice 1 tsp at a time to the powdered sugar until right consistency, add to a piping bag, snip a tiny hole and sprinkle over the hand pies, let dry a few minutes
Always work with very cool puff pastry as it is easier to manipulate
Don't over fill your hand pies even if you think you can add a tsp of filling and still close them, they will crack open while baking!
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