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Fudgy S'more Hand Pies

Fudgy S'more Hand Pies


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Ingredients

  • 2/3 Cups heay whipping cream, preferably by Market Pantry
  • 1 Cup semisweet chocolate chips, preferably by Market Pantry
  • 1 package refrigerated pie crusts (2 crusts)
  • 1 Cup mini marshmallows, preferably by Market Pantry
  • 1-3 Tablespoon chopped walnuts
  • 1 egg
  • sugar, for topping

Directions

Heat cream to boiling in a small saucepan. Remove from the heat, and then stir in chips. Let stand until melted, stirring occasionally. Allow to cool completely.

Heat oven to 425 degrees. Unroll both pie crusts, roll to flatten. Use a biscuit cutter or rim of bowl to cut into fourteen 4-inch circles. Arrange 7 circles on a baking sheet. Place 1 tablespoon chocolate mixture in the center of each. Top each with 6 marshmallows and 1 tsp. nuts.

Place a small cup of water near work surface. Dip tip of finger in water, use to moisten rim of 1 crust. Carefully top with another circle. Pres edges to seal; flute to form decorative edge. Repeat to for 7 pies.

Beat egg in a small bowl, brush generously on each pie. Sprinkle with sugar if desired. Bake 10 minutes until golden brown. Serve either warm or cool.

Nutritional Facts

Servings7

Calories Per Serving440

Folate equivalent (total)29µg7%


S’mores Hand Pies

Written by Amie on Sep 16, 2019 · This post may contain affiliate links · This blog generates income via ads · Find our Privacy Policy here . · 1348 words. · About 7 minutes to read this article.

My favorite pop tart, by far, growing up was the S’mores Pop Tart! I’m just a huge sucker for anything chocolate – so what could be better than a grown up S’mores Pop Tart, otherwise known as a S’mores Hand Pie! These S’mores Hand Pies feature a super flaky and tender pie dough that is infused with crushed graham crackers, giving it that subtle sweet molasses flavor. They are filled with a milk chocolate fudge, and topped with marshmallow fluff that is torched to golden marshmallow perfection!

How to Make the Perfect Pie Dough

The perfect pie dough should produce a crust that is flaky, tender, buttery, and delicately sweet. In order to achieve this, a few ingredients are needed, as well as proper technique.

The Ingredients

To create the pie dough, cold butter and cold water are absolute musts. Similar to making scones or biscuits, the reason the butter needs to be cold is so that once it hits the hot oven, the water within the butter quickly evaporates, leaving behind little air pockets. These little air pockets are what creates that flaky texture! The reason for the cold liquid is so that it doesn’t warm up the other ingredients, like the butter.

Another ingredient that I use in my pie doughs is vodka. Yes you heard me right – vodka! By using vodka, instead of water, it helps to inhibit gluten formation, and as we know, too much gluten = a tough final product! The reason for this is because water activates gluten, so by replacing the water with vodka it reduces the water content by 40% (vodka is 60% water, 40% ethanol). However, you need to be careful not to add too much vodka, as it may effect the flavor. Therefore, I like to use a 50% water and 50% vodka mix!

The Technique

The key to perfect pie dough is to handle it as little as possible. Handling the dough too much can result in the butter melting, which will create a dense dough. As well, overhandling the dough by kneading it too much will result in excess gluten formation, and a subsequent tough dough. It is important to only knead the dough until it forms a shaggy dough. After a shaggy dough comes together, press it into a disk shape as best as you can and place it into plastic wrap, and then into the fridge for an hour. After an hour, remove the dough, let it warm up slightly on the counter for 3-4 minutes, then begin rolling it out!

How to Make the Chocolate Filling

To make the chocolate filling for these S’mores Hand Pie recipe, start by adding milk, sugar, and cocoa powder to a saucepan over medium heat. Whisk the ingredients together and heat until the mixture is smooth, and just begins to simmer. Remove from heat, then add the chopped chocolate and melted butter. Stir lightly, then set aside to let the chocolate melt. Return to the mixture in about 5 minutes, and whisk the mixture together well until it is smooth. Set aside to thicken up and to cool to room temperature.

Assembling the S’mores Hand Pies

After the pie dough has been rolled out to about 1/8” to 1/16″ thick, begin cutting the dough into 16 equal sized rectangles – they should be about 3” by 4” in size. On half of the cut-out rectangles (we’ll call these rectangles the ‘tops’) poke multiple little holes – this is just to let the steam escape from inside, and brush the borders with egg wash. On the other half of the rectangles, we’ll call these the ‘bottoms’, place a heaping tablespoon of the chocolate filling in the center, and lightly spread it out, leaving a 3/4″ border around the filling. Then, brush egg wash around this border. Now place the tops onto the bottoms, and press the edges together well with your fingers, then using a fork, crimp the edges to seal the S’mores Hand Pies.

  • Spread chocolate filling, leaving 3/4″ border
  • Add egg wash around border of ‘bottom’
  • Add egg wash around the border of the ‘top’.
  • Place ‘top’ onto ‘bottom’.
  • Seal edges by pressing them down with fingers.
  • Crimp edges with fork.

At this point, I actually like to place the S’mores Hand Pies into the freezer to cool for another hour. This just further enhances the flaky texture, and allows them to better keep their shape.

Place the S’mores Hand Pies into the oven to bake. When finished, spread a layer of marshmallow fluff on top while the hand pies are still hot. Brulee the marshmallow fluff with a kitchen torch, or place into the oven on broil to brown the marshmallow fluff. If using the oven-broil method, just make sure to keep an eye on them at all times, to ensure the S’mores Hand Pies do not burn!


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25 S&rsquomores Dessert Recipes

Layered S&rsquomores Rice Krispie Treats

Submitted by Delicious Little Bites

&ldquoMy go-to alternative are these Layered S&rsquomores Rice Krispie Treats! They can be made ahead of time, and are easy to bring along on all of your summer outings!&rdquo

S&rsquomore or Taco? It&rsquos a SMACO

Submitted by Keeping Life Sane

&ldquoThis is one of my family&rsquos favorite desserts and the one camping dessert we always have. One reason I love it so much is that my kids can make their own.&rdquo

S&rsquomores Fudge

Submitted by A Bride on a Budget

&ldquoMaybe you live somewhere where May is too cold to go outside and roast s&rsquomores outside your wedding venue. No worries. You can make s&rsquomores fudge for your wedding favor. It&rsquos so easy and delicious!&rdquo

S&rsquomores Dip Recipe

Submitted by Confessions of a Disneyaholic Mom

&ldquoWhile I make them on the grill, I also love to be able to make them in a small skillet to enjoy as more of a dip for the summer and beyond, too.&rdquo

S&rsquomores Cake Pops

Submitted by Pint Sized Baker

What do you need for these?

&ldquoJust your basic stuff of cake, marshmallows, graham crackers, sticks and a stand, candy coating and your imagination.&rdquo

Soft and Chewy S&rsquomores Bar

Submitted by Bunny&rsquos Warm Oven

&ldquoAn easy delicious Soft and Chewy S&rsquomores Bar made with four layers. The first layer is the dough the second is chocolate bars the third is marshmallows and the final layer is another layer of dough.&rdquo

No Bake S&rsquomores Cup

Submitted by Dancing Through The Rain

&ldquoWhen things are busy, it&rsquos always good to keep an easy no bake recipe in your back pocket. For these S&rsquomores cups, you may already have all of the ingredients in your kitchen as we speak!&rdquo

S&rsquomores Macarons

Submitted by Conserva Mom

&ldquoThese macarons are absolutely heavenly and easy to make if you follow the instructions.&rdquo

S&rsquomores Cupcakes

Submitted by Elizabeth&rsquos Kitchen Diary

&ldquoThis cupcake recipe pays homage to the s&rsquomores of my youth.&rdquo

S&rsquomores French Toast

Submitted by Chocolates and Chai

&ldquoIs this S&rsquomores French Toast recipe exactly what you think it is? Well, if you think it&rsquos a decadent French toast recipe with chocolate, crushed graham crackers, topped with some perfectly gooey torched marshmallows&hellipwell, then you&rsquod be exactly right.&rdquo

Fudgy S&rsquomores Pie

Submitted by The Kitchen is My Playground

&ldquoBut just like most everyone else, I&rsquom really not around a campfire all that often to enjoy my beloved S&rsquomores treat. So I&rsquove come up with various &lsquoindoor&rsquo ways to get my S&rsquomores fix!&rdquo

Grilled Banana Campfire S&rsquomores

Submitted by Adventures of Mel

&ldquoThere are so many enjoyable ways to make and eat s&rsquomores, and bananas add a whole new twist to this favorite campfire snack.&rdquo

Mini S&rsquomores Cheesecakes

Submitted by Miss in the Kitchen

&ldquoS&rsquomores are a must- have for summer and these mini cheesecakes are a fun spin on everyone&rsquos favorite campfire treat.&rdquo

S&rsquomores Puppy Chow Recipe

&ldquoMuddy buddies or puppy chow call it however you want, this sweet and crunchy snack is a treat your whole family would love.&rdquo

Golden Grahams® S&rsquomores Brownies Recipe

Submitted by Ann&rsquos Entitled Life

&ldquoYou do not need a campfire to get the great taste of S&rsquomores. This updated twist on traditional s&rsquomores is made with delicious, sweet golden Grahams cereal.&rdquo

S&rsquomores Stuffed Cookie Recipe

Submitted by A Cookie Named Desire

&ldquoThe trick, as it turns out, is to get the dough as cold as possible without freezing them, and getting the s&rsquomores cookies to cool quickly, without putting them in the refrigerator.&rdquo

S&rsquomores Hand Pies

Submitted by Dad, What&rsquos 4 Dinner?

&ldquoWho needs a campfire when you can make these awesome little S&rsquomores Hand Pies. Perfect for when it is inconvenient to make traditional S&rsquomores.&rdquo

S&rsquomores Cake (Poke Cake)

Submitted by My Heavenly Recipes

&ldquoRather than trying to recreate &ldquos&rsquomores indoors&rdquo (I&rsquom trademarking that if it isn&rsquot already done), I wanted to try to bring that quintessential summer taste sensation to the table in a fresh and nearly as easy way.&rdquo

Bakery Style S&rsquomores Muffins

Submitted by Ever After in the Woods

&ldquoThe key to these muffins and their high tops is that you bake them at a high heat first and then finish them in a lower temperature oven.&rdquo

S&rsquomores Pudding Bowl (Vegan)

Submitted by Veggie Inspired

&ldquoBowl food is fun. And easy. And colorful. And customizable. And great for leftovers. And less messy for little hands to eat. What&rsquos not to love about food in bowls? Nothing.&rdquo

S&rsquomores Toffee

Submitted by The American Patriette

&ldquoLet&rsquos have a chat around the campfire about how good this s&rsquomores toffee is. Be prepared for a very long conversation.&rdquo

Brownie S&rsquomores Pie

Submitted by My Organized Chaos

&ldquoS&rsquomores doesn&rsquot have to be made only on a stick over a campfire, this recipe is proof that you can have this mouthwatering dessert anytime you wish &ndash it&rsquos smores in an oven!&rdquo

Homemade S&rsquomores Frappe

Submitted by Plating Pixels

&ldquoIt&rsquos a simple blend of chilled fresh brewed espresso (or strong cold brew) blended with ice, milk and sugar or flavored syrup. Topped with chocolate sauce, crumbled graham crackers and mini marshmallows.&rdquo

S&rsquomores Pavlova Recipe

Submitted by We Are Not Martha

&ldquoSince s&rsquomores are clearly on my mind a lot, I decided to combine my two loves into a s&rsquomores pavlova. It involves lots of whipped egg whites and chopped chocolate and cocoa.&rdquo

S&rsquomores Fruit Dip

Submitted by As the Bunny Hops

&ldquoMixing marshmallow fluff and cream cheese is kinda sorta already known as a fruit dip. But add in a little chocolate and graham crackers? Then you have something amazing happening.&rdquo

Now the only decision you have to make is which one of these S&rsquomores dessert recipes will you make first?!

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Julie Bonner is one-half of the TREKKN team. She specializes in helping you whip up delicious meals in your tiny RV kitchen, as well as RV organization tips and helping fellow RVers make their RV feel like home. Her favorite RVing spot is in Banff National Park in Canada where yes, the water really is that blue and the people really are that nice.


15 Scrumptious Hand Pie Desserts

Perfect for a quiet weekend at home, or great to make and share with all your family and friends, there’s really no wrong way to enjoy these tasty homemade hand pie desserts. Unless you don’t want to share at all, and if that’s the case, kudos to you!

Because these hand pies are so portable, they also make a great choice for parties, bake sales, and other events where people won’t want to have to stop to sit down and eat. So take a look at the many tasty hand pies below and discover the wonderful convenience of hand pies!

Which of these delicious homemade hand pie desserts are you going to make first?


Apple Pie Filling

Just apples, sugar, spices, and butter. What more could one want?* The hand pie bake time isn’t long enough to really soften the apples, so let’s get them started on the stove. The filling is buttery, pleasantly sweet, and filled with cinnamon spice. You can prepare it a couple days ahead of time (along with the pie dough!) so all you have to do is assemble and bake the hand pies for dessert.

*Caramel. One would also want caramel. That’s going on top!!

My only tip for the apple pie filling: cut the apples into small bite-size pieces. That way you can fit more into each hand pie.


Blackberry Hand Pies:

Please Watch our video demonstration for the complete recipe. I have linked several homemade pie crust options for you in the gallery above.

This recipe makes about 16 single serving pies. If you don&rsquot need that many it&rsquos easy to cut the recipe for the filling and pie crusts in half to make 8 small pies.

FYI: The crust you choose will affect the yield for this recipe. Stretchier pie dough like the sourdough will go further than a store bought crust.


Pie Crust S'mores

  • Quick Glance
  • Quick Glance
  • 15 M
  • 25 M
  • Makes .

Ingredients US Metric

  • All-purpose flour, for the work surface
  • Demerara (raw) sugar, for the work surface
  • Any amount, large or small, of unbaked pastry
  • 2 tablespoons ground cinnamon
  • 4 tablespoons granulated sugar
  • Chocolate chips or large, thin squares of any kind of chocolate
  • Coarse sea salt, for sprinkling (optional)
  • Jumbo marshmallows, halved lengthwise

Directions

Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper.

Dust your work surface with a mixture of equal parts flour and Demerara sugar. Sprinkle the pastry with a little flour and Demerara sugar, too. Grab your rolling pin and roll the pastry to a thickness of about 1/8 inch (3 mm).

In a small bowl, stir together the cinnamon and granulated sugar. Sprinkle the pastry scraps with some of the cinnamon-sugar mixture (you may have some left over, depending on how much pastry you have and how heavy a hand you like to use with cinnamon sugar). Use your rolling pin to gently press the cinnamon sugar into the surface of the pastry scraps. Cut the pastry scraps into 2-inch (5-cm) squares or whatever shape suits your fancy. Gently transfer them to the prepared baking sheet and bake until golden brown, 11 to 16 minutes.

Quite frankly, the pastry scraps are perfectly lovely to snatch straight from the baking sheet, preferably with a glass of cold milk. But they’re even more spectacular converted to s’mores.

As soon as you take the pastry scraps out of the oven, transfer half of them to a wire rack, sugar side down. Top each of the scraps on the wire rack with some chocolate chips or a square of chocolate and, if desired, a sprinkle of salt. Let the chocolate melt. Increase the oven temperature to 400°F (200°C).

While the chocolate melts, top each square that’s still on the baking tray with a halved marshmallow, cut-side down. Bake until golden brown, 2 to 4 minutes. You want to watch them closely—and by all means do not turn your back on them—so they don’t burn.

Sandwich a marshmallow-topped and chocolate-topped square together, gently smoosh them together, and eat immediately. (If you have leftover pastry scraps and you want to make more s’mores later, when you’re ready to make the s’mores, preheat the oven to 400°F (200°C) or heat the grill to its highest setting. While the oven or grill is preheating, spread the squares on a rimmed baking sheet and pop into the oven for 2 minutes to warm them before topping with the chocolate. Then continue as instructed above.)

Gluten-Free Pie Crust S'mores

One of our recipe testers who knows a thing or three about baking gluten-free has this to say about making this recipe with gluten-free pastry dough: Choose a pastry dough that’s reasonably sturdy. Some gluten-free pie crust has a crumbly, shortbread-like texture, which can actually be lovely in the right application, but this is not that application. You want one that you can roll out thin and bake up and have it hold together on it’s own, like a cracker. I used the dough that I prefer for empanadas and other hand pies, with just a bit more sugar added since we were going for a sweet cracker.

Recipe Testers' Reviews

Angie Zoobkoff

What an excellent use for pie scraps! I had some scraps leftover from a couple of pies I had just made (for Pi day), so it seemed like a great way to use them up and an extra special treat for the kiddos. They turned out fantastic! Next time, I may just have to make a whole pie crust to make these.

Monica M.

Were these fantastic? Yes! Were they your good old-fashioned s'mores you do at a campfire? No! With that being said, they were quite excellent. I was excited to come across this recipe because I had just made a pot pie and had some extra dough in the fridge. This was a great way to use it up. After I baked the pie crust with the cinnamon and sugar mixture, I tried a little bit. For me, I wouldn't eat it on its own, but if your favorite part of a pie is the crust, then you would probably love it without making the s'mores. I halved the cinnamon and sugar mixture and still had a ton left over. However, I don't mind having extra cinnamon and sugar on hand as I like it on toast with butter. After putting a layer of chocolate squares on the pastry (I didn't put enough on, but that was just a silly mistake), I put marshmallows on the other squares and baked for about 4 minutes. The marshmallows were perfect at this point for me! I wouldn't go through the extra effort of making pie crust to do s'mores, but overall, this was a great way to use up leftover pie crust and I won't be throwing it out anymore.

Melissa Maedgen

The brilliant thing about this recipe has nothing to do with s'mores. For me the "aha!" moment was the use for scraps of pie dough. Whether you "s'mores them"" or not (look ma, s'more is now a verb!), baking your leftover dough into the pastry equivalent of cinnamon toast is a great idea. I'll be perfectly happy eating these just plain with my morning tea.

But you want s'mores, you say? Go ahead. This recipe assumes you are going to make the s'mores right away, with the bits of cinnamon crust right out of the oven. I encourage you to go with slices of a thin chocolate bar over chocolate chips. The chips just want to roll around on the cracker and refuse to stay put and behave. Save yourself the aggravation and use a square of chocolate.

S'mores need to be made and eaten immediately, just like around the campfire back in Girl Scouts. So don't even think of making these in advance or keeping any leftovers. Make up a s'more for each person, and pass them out. If people are clamoring for s'more, make them up again. The marshmallow loses it's gooey texture as it cools, and a cold s'more is not something you want s'more of.

A gluten-free note: Part of the appeal of this recipe was that I could use it with my favorite pastry dough, which in my case means a gluten-free dough. Yay! A gluten-free s'more! But I do have a word of advice for all you gluten-free folks. Choose a pastry dough that is reasonably sturdy. Some GF pie doughs have that crumbly, shortbread texture, which can actually be lovely in the right application, but this is not that application. You want one that you can roll out thin and bake up and have it hold together on it's own, like a cracker. I used the dough that I prefer for empanadas and other hand pies, with just a bit more sugar added since we were going for a sweet cracker.

Shauna Hinchen-Joyal

These pie crust s'mores are a quick and fun way to use of leftover pastry scraps. I found the recipe to be easy to follow and especially appealing as it uses ingredients that one might have in the pantry. Once the chocolate had melted on the pastryI used a butter knife to smooth it.

Adrienne Lee

I think everyone has pastry scraps. Having another way to use them is great. The one drawback is that there might not be enough. I used milk chocolate.
The marshmallows weren’t regular ones. They were rectangular stackers. In this case, it was great because it was perfect for the 2-by-2-inch pie crust squares. In order for the chocolate to melt, you need to put the chocolate on right away after they come out of the oven. This did work but it might just be easier to bake and then add the chocolate and stick in for a little time to insure that the chocolate melts.

If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


Apple Hand Pies

Crisper temperatures are finally here, and with it, my desire to make apple and pumpkin everything. I feel like this is the first fall where Elle will sort of get it, and I&rsquom excited to capitalize on that by starting our fall traditions early.

One of the recipes that&rsquos been on my mind is pie crust, and apple pies. For years, I&rsquove considered myself no good at pie crust. But that didn&rsquot really mesh with memories I have of baking pies with my Nana, of which there are plenty.

When I was a kid, we&rsquod spend one of the first crisp fall weekends baking up pies that would see us through the season &ndash potlucks, parties, and holiday get-togethers. My job was to help Nana roll and place the silky pie crusts into each pie pan, ready to be filled with all sorts of good stuff.

I remembered her crusts always being so soft and supple. But in the years since, my homemade experimentations have typically been neither of those things. Crumbly and fall-apart-y is what I&rsquom saying. You too?

I really don&rsquot want Elle to thing that pie crust only comes from a box at the grocery store&rsquos refrigerator section, so I decided it was time to give it another whirl. I even found Nana&rsquos well-worn recipe card that included pie crust. And her secret ingredient? Crisco.

Nana used All-Vegetable Crisco Shortening in the big tub when I was a kid, but I&rsquove tried both Butter Flavor and All-Vegetable Crisco Shortening and Baking Sticks with this recipe now, and I have to tell you &ndash I love baking with the sticks! They deliver a lighter, higher textured pie crust, and are definitely now my best advice for perfect pie crust.

Elle&rsquos a little small to tackle a wedge of apple pie all on her own, so Apple Hand Pies are the order of the day. Perfect for little hands or big hands to hold and eat during a walk through the neighborhood, kicking up leaves.

Oh, how the memories flooded back as I put together this dough. Sometimes, there&rsquos nothing more important than reveling in everything Nana managed to pass down. Brand loyalty and all. Biting into a delectable Apple Hand Pie with perfectly flaky, everything-you-ever-want-in-a-slice-of-pie crust made my whole day.

It&rsquos been a long while since I&rsquove been able to spend a day in the kitchen with my Nana. But making these little hand pies made me feel like I gave a little of that to my baby girl. Not to get all sappy or anything, but it&rsquos true. Funny how food does that for you, isn&rsquot it?

I plan on tackling many a pie this holiday season, because now I know the secret ingredients, to all of Nana&rsquos pie recipes. It&rsquos Crisco &ndash and love.

If you&rsquore feeling a little nervous about tackling pie baking after a long time away like I was, Crisco has you covered. This year they&rsquore celebrating their 10th year of the Crisco Pie & Baking Hotline! It&rsquos a great resource for home bakers. You can call 24 hours a day and get answers to all sorts of questions, like &ldquoHow do I keep my hand pies from getting soggy?&rdquo. Even better for this technology-loving girl, you can now get help online at http://www.piehotline.com/.

I&rsquove teamed up with Crisco as part of the Crisco Scratch Academy baking school to show you how easy it is to make delicious pie crust from scratch. Find new pie recipes and other inspiration for your next baking adventure at the Crisco Heritage Kitchen.


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