Apricot Almond Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">170g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-75ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar (helps create flakiness)</li><li class="ingredients-single-item">For the almond frangipane:</li><li class="ingredients-single-item">100g almond flour (ground almonds)</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">55g unsalted butter, softened</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp almond extract</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">200g apricot preserves (good quality)</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water (egg wash)</li><li class="ingredients-single-item">25g sliced almonds</li><li class="ingredients-single-item">2 tbsp demerara sugar (for sprinkling)</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">100g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">1/4 tsp almond extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Pastry cutter or fork</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm (4-inch) round cookie cutter or glass</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. These butter pockets will create steam during baking, resulting in deliciously flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water with apple cider vinegar. Drizzle 60ml over the flour mixture and gently combine with a fork until the dough just starts to come together. If needed, add the remaining 15ml a teaspoon at a time until the dough holds together when squeezed. Be careful not to overmix or add too much water, as this will develop gluten and make your pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently form into a disc without kneading. Wrap in plastic and refrigerate for at least 1 hour or up to 2 days. Cold dough is essential for flaky pastry - it keeps the butter solid until it hits the heat of the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the frangipane. In a medium bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract until well combined. Fold in the almond flour and salt until you have a smooth, thick paste. Cover and refrigerate until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a small bowl, mix the apricot preserves with lemon juice to brighten the flavor. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator and let it sit for 5-10 minutes to slightly soften, making it easier to roll.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a well-floured surface, roll the dough to about 3mm (1/8 inch) thickness. Use a 10cm (4-inch) round cutter to cut out as many circles as possible. Re-roll scraps once to cut more circles. You should get approximately 16 circles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place half of the dough circles on the prepared baking sheets. Spread about 1 teaspoon of frangipane in the center of each circle, leaving a 1cm border. Top with 1 teaspoon of apricot preserves. Be careful not to overfill, or the filling will leak during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush the borders with egg wash, then place the remaining dough circles on top. Press the edges gently to seal, then use a fork to crimp the edges decoratively. Cut a small vent in the top of each pie to allow steam to escape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the tops with egg wash, sprinkle with sliced almonds and demerara sugar. The egg wash creates a beautiful golden sheen, while the sugar adds a delightful crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the prepared hand pies in the refrigerator for 15 minutes before baking. This final chill helps set the pastry shape and ensures maximum flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 22-25 minutes, rotating the pans halfway through, until the pies are deeply golden brown. Look for a rich color around the edges and bubbling filling through the vents – this indicates your pies are fully baked with no soggy bottoms.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>While the pies cool on a wire rack, prepare the glaze by whisking together the powdered sugar, milk, and almond extract until smooth. Adjust consistency with more milk or sugar as needed – it should be thick but pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Once the hand pies have cooled for about 15 minutes, drizzle with the almond glaze. Allow to set for 10 minutes before serving. These delightful treats are best enjoyed the day they're made but will keep in an airtight container for 2-3 days. You can rewarm them in a 150°C (300°F) oven for 5 minutes to recrisp the pastry if desired.</li></ol>