Nectarine Raspberry Hand Pies


  • 1 medium Nectarine
  • 1/4 C Raspberries
  • 2 Tbsp. Sugar
  • 1 sheet Frozen Puff Pastry, thawed
  • 1 egg


  1. Preheat oven to 400 deg F.
  2. Line a cookie sheet with parchment paper or silicon mat.
  3. Slice nectarine into 1/2 inch chunks.
  4. Place Nectarines and Raspberries in a bowl and toss with sugar. Allow to sit while Puff Pastry is defrosting.
  5. Cut Pastry into 4 squares.
  6. Whisk egg with a teaspoon of water to create and egg wash and paint egg wash around edges of the pastry.
  7. Add 1/4 cup of the fruit to a corner of the pastry square, then fold pastry over to create a triangle.
  8. Using a fork, pinch the seams closed.
  9. Coat with egg wash and sprinkle some sugar on top.
  10. Bake for 20 – 25 minutes. Rotate pan if necessary half way though.
  11. Allow to cool for 10 minutes and then serve to you hungry family!
  12. If desired, make a sugar glaze with 1/2 cup powered sugar and 2 tsp of milk. Stir until smooth and drizzle over pies.


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