Puff Pastry Fruit Hand Pie with Salted Caramel Glaze

5 from 2 votes

Light, flaky individual-size baked hand pies filled with your favorite fruit filling, lightly drizzled with salted caramel sauce

Prep Time10

Cook Time15

Salted Caramel Sauce5

Total Time30

Course: Dessert, Snack

Cuisine: American

Servings: pies

Calories: 891kcal

1 pkg. Puff Pastry dough ,Pepperidge Farm; pkg. contains 2 pastry sheets; each sheet yields 2-4 hand pies, depending upon how you form them
3 tablespoons flour , all-purpose; to sprinkle on hard surface to roll out pastry dough
20 ounces fruit pie filling , any flavor

Thaw pastry dough until it's easy enough to roll out; not quite to room temperature (cold pastry "puffs" better)
1 pkg. Puff Pastry dough
Preheat oven to 400ºF; line baking sheet with parchment paper
Sprinkle flour on hard surface; unroll pastry dough
3 tablespoons flour
Cut dough into triangles or rounds
Place one heaping spoonful of fruit filling onto pastry round
20 ounces fruit pie filling
Top filled pastry round with another piece of the dough
Using a fork, crimp top and bottom pastry edges together
Brush egg wash over filled pastries
1 whole egg, 1 teaspoon water
Bake 15 minutes

Set up a double boiler with two saucepans (one saucepan should fit into the other)
Fill largest pan half way with water
Place smaller saucepan in large pan with water
Add baking chips, butter and cream to smaller pan
14 ounces salted caramel baking chips, 2 tablespoons butter, ½ cup heavy cream
Allow to cook on medium low heat until baking chips are melted and consistency is smooth
Drizzle caramel sauce over baked hand pies
Garnish with kosher salt
kosher salt

Puff pastry "puffs" when it's slightly cold and the oven is HOT - be sure to preheat the oven!
To form the hand pies, roll out pastry dough on lightly floured surface
Cut dough into 8 circles or triangles
Use 4 circles or triangles for the base; 4 circles or triangles for the top of the pie