Red Raspberry White Chocolate Cream Hand Pies

June 14th, 2013 posted by Amanda Formaro

Red Raspberry & White Chocolate Cream Hand Pies at

Raspberries come in season during mid-summer and if you’re lucky enough to have them growing on your property, can produce fruit continuously through fall! Whether you live near a raspberry picking farm like I do, you have a few plants of your own, or are heading to the farmer’s market to get your fill, this delicious recipe should be on your must-try list!

While these might look complicated, they take less than one hour to prepare. Developed by “Top Chef” judge Gail Simmons, these Red Raspberry & White Chocolate Cream Hand Pies are an impressive sweet treat perfect for any celebration.

Ingredient Note: Coarse white sugar is a coarse-grained sugar that adds a wonderful sweet, crunchy finish to baked goods. You can find it in the baking section of most specialty food stores and in select grocery stores.

Click here for a printable version of this recipe

Red Raspberry & White Chocolate Cream Hand Pies
By Gail Simmons

Makes: 12 servings

1 egg
1 tablespoon water
All-purpose flour
1 package (17.3 ounces) Puff Pastry Sheets, thawed
1/2 of an 8-ounce package cream cheese, softened
2 tablespoons granulated sugar
1/2 cup white chocolate chips
1 package (6 ounces) raspberries
3 tablespoons coarse white sugar or decorating sugar

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Using a round cutter, cut into 12 (3- inch) circles. Repeat with the remaining pastry sheet.

Stir the cream cheese and granulated sugar in a medium bowl until the mixture is smooth. Stir in the white chocolate chips.

Brush the edges of 12 pastry circles with the egg mixture. Place about 1 tablespoon cream cheese mixture in the center of each. Top each with about 3 raspberries. Place the remaining pastry circles over the filling. Press the edges firmly to seal. Crimp the edges with a fork. Brush the pastries with the egg mixture and sprinkle with the coarse sugar. Using a sharp knife, cut small slits in the tops of the filled pastries. Place the pastries onto 2 baking sheets.

Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Flavor Variation: You can substitute 36 frozen sweet dark cherries, thawed and well drained, for the raspberries in this recipe.

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Amanda Formaro (345 Posts)

Amanda Formaro is a freelance writer, editor, craft designer, and recipe developer. She loves multi-tasking and has been writing and working on the Internet since 1997. You can find her at You’ll find her craft projects at and her recipes on

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Cindy Rowe (7 Posts)

Cindy Rowe is the owner/editor of Crazylou Creations blog. On the blog, you will find a little bit of crazy, and a whole lot of fun! As a FT working mother, she still finds time to create crafts, play around in the kitchen, plan parties and exercise. You'll find all of this and more on her blog!

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