Ingredients
- 1/2 cup strawberry preserves
- 1/2 cup fresh strawberries, diced
- 4 oz cream cheese, softened
- 3 tablespoons Imperial Sugar Confectioners Powdered Sugar
- 1 teaspoon vanilla extract
- 1 box (14.1 oz) refrigerated pie crust (for two pies)
- 1 egg
- Glaze
- 1 1/2 cup Imperial Sugar Confectioners Powdered Sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 400°F. Line two large baking sheets with parchment paper. Set aside.
- In a small bowl, combine strawberry preserves and fresh strawberries. Set aside.
- In a large bowl or stand mixer, beat together cream cheese, powdered sugar and vanilla until smooth. Set aside.
- Unroll pie crusts and cut circles from each crust using a 4-inch biscuit cutter. You may roll the pie dough scraps to get the extra circles, if you choose.
- Fill half of the pie dough circles with 1 tablespoon cream cheese mixture and 1 tablespoon strawberry mixture. Sandwich together with another pie dough circle and use the prongs of a fork to seal the edges. Cut a small slit in the top for air to escape.
- Beat egg in a small bowl. Brush over the tops of each pie. Place on parchment paper-lined baking sheets and bake for 15 minutes, until lightly browned.
- While pies are baking, make the glaze by whisking together the powdered sugar, milk, and vanilla until smooth. This will make a thin glaze.
- Remove pies from baking sheet while still warm and drop in glaze, coating completely.
- Return to parchment paper or a wire cooling rack and allow glaze to harden, about 10 minutes. Serve warm or cold.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.