Cranberry Almond Hand Pies

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Holiday 2014
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Cranberry Almond Hand Pies
Cranberry Almond Hand Pies
1 (14.1- oz.) box refrigerated pie crust dough
1/4 cup crumbled almond paste (in our baking aisle)
2 tbsp. mascarpone cheese
1/3 cup cranberry sauce
1 tbsp. milk
1/2 tbsp. sugar

Prep: 20 minutes, Cook: 12 to 15 minutes, Makes: 20 small desserts 

1. Preheat oven to 425°F and line a baking sheet with parchment paper. Unroll pastry on a lightly floured board and cut into circles with a 3-inch cutter. Reroll scraps to make 40 circles.

2. Place equal amounts of almond paste, cheese and cranberry sauce on 20 circles, in that order. Lightly moisten edges with water and top with remaining circles. Press lightly to seal and crimp edges with a fork; place on baking sheet.

3. Brush lightly with milk and sprinkle with sugar. Pierce each several times with a small, sharp knife and bake for 15 minutes or until pies are a light golden brown. 

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Too Cute! I'm going to make these for our next work potluck in December. Way faster than the Mexican Wedding Cakes Ted usually corrals me into making!

  Comment Number: 6581
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THESE SOUND DELICIOUS!!! Can't wait to try these; if they are as great tasting as they sound...Ill add them to my Christmas Cookie Sheets! otherwise, I;ll chow down myself on these!

  Comment Number: 6597
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Important: My sister made these and felt as though one needs to know that the dough needs to rolled out thinner. You will never get the count indicated and they are too doughy otherwise. They are wonderful. I tried her third batch wherein she had it perfected.

  Comment Number: 6600
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