Nectarine Cream Cheese Hand PIes
These nectarine cream cheese hand pies are filled with fresh nectarines and a sweet cream cheese mixture, and baked to flaky perfection.
Servings: 12 Servings
Ingredients
- 2 cups nectarines
- ⅓ cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon cornstarch
- 8 oz cream cheese, room temperature
- ⅓ cup sugar
- 1 tsp vanilla
- 11.6 ounce 5” empanada dough, (I used Goya)
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat the oven to 400° and line a baking sheet with parchment paper. in a small bowl, whisk egg and water together. Set aside.
- In a medium saucepan, over low heat, add nectarines, sugar, lemon juice, lemon zest, and cornstarch, stir and let simmer until thickened. Remove from heat.
- In a medium bowl, beat cream cheese until fluffy, about 2-3 minutes.
- Add sugar and vanilla. Beat for an additional 2 minutes.
- Wet the edges of the empanada dough lightly with water.
- Place a small amount of cheese in the center of the empanada dough, followed by a tablespoon of nectarine mixture.
- Fold dough in half, pinching the edge and crimp the edges with the tines of a fork.
- Place hand pies on the prepared baking sheet and brush with the egg wash.
- Bake for 15 minutes or until golden brown.