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Posts tagged ‘hand pie’

Sep 13

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Chocolate Brown Butter Hand Pies With Banana Hazelnut Filling

Chocolate Brown Butter Hand Pies

Every month I look forward to Bake Together, Abby always comes up with a delicious recipe to challenge and entice. Septembers Bake Together is a party, to celebrate the release of Abby’s new cookbook, Mini Treats & Handheld Sweets ~100 Delicious Desserts to Pick Up and Eat! The pie dough is amazing, it’s really adapted from a cookie dough in her book. There is brown butter and brown sugar and each pie is filled with a delicious fruit filling. I took Abby’s wonderful recipe for Brown Butter Apple Hand Pies and added my own touch, I thought it would be fun to make a chocolate crust filled with banana’s and hazelnuts with a hint of orange, a bit of a change from your traditional filling. Abby’s pie’s were rectangular I decided to go for round, using a fluted cutter. The banana mixed with the nuts, brown sugar and orange zest is delicious.

For the  chocolate brown butter dough
16 tablespoons (8 ounces) unsalted butter, cut into 1-inch pieces
1 cup (7 ounces) firmly packed light brown sugar
1/2 teaspoon table salt
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 2/3 cup+ 1 tbs unbleached all-purpose flour
1/3 cup natural cocoa powder
Filling
4-5 medium size ripe but firm banana’s chopped into small pieces
3/4 cup chopped hazelnuts
1/2 cup brown sugar not packed
1/2 tsp orange zest
Make the filling right before you are going to assemble the tarts, place chopped banana, hazelnuts, orange zest and brown sugar in a bowl and toss to combine, the brown sugar should coat each piece of banana.
 

Make the dough
Put the butter in a large saucepan. Cook, stirring, over medium heat until nutty brown and the milk solids are dark brown, 6 to 7 minutes. Slide the pan from the heat and add the brown sugar, and salt. Stir until the sugar is almost dissolved, then set aside for 5 minutes to cool slightly. Using your fingertip, check the temperature of the batter—it should be warm but not hot. If it’s hot, set the pan aside for a few more minutes before continuing with the recipe.

Add the eggs and vanilla and stir until well blended. Add the flour and cocoa and stir until a smooth, soft dough forms.

 Arrange two pieces of plastic wrap on the counter and scrape the dough onto the center of one. Divide the dough in half (about 14 3/4 ounces each) and put half on the second piece of plastic wrap. Using the plastic as a guide, shape both into 5-inch squares.Wrap in the plastic and set aside at room temperature until firm enough to roll, about 3 hours. (You can pop the dough into the refrigerator for a hour or so, but you don’t want the dough to be too chilled. It would be impossible to roll.)

Assemble and bake
Line two cookie sheets with parchment or nonstick liners. Put the egg and water in a small bowl and, using a fork, mix until well blended.

Working with one piece of dough at a time on a lightly floured piece of parchment (this dough is soft, so the parchment is a must for successful rolling), roll out to a rectangle slightly larger than 9×15 inches. Using a sharp paring knife or a fluted roller and a ruler, trim the edges to get a neat 9×15-inch rectangle, then cut into 3 x 2 1/2-inch rectangles (for a total of 18 rectangles).  Arrange the pastry rectangles about 2 inches apart on the prepared cookie sheets and cover with plastic. Roll out and cut the second piece of dough as you did the first one. NOTE: I made round pie’s so I did not make an even rectangle.

 Uncover the dough on one of the cookie sheets. Spoon a heaping tablespoon of the filling onto the center of each rectangle and spread down the center, leaving a 1/2-inch border at the edges. Using a small pastry brush, brush the edges of each rectangle with egg wash. Lay the remaining rectangles over the filling. Using the tines of a fork, press (or crimp) the pastry edges to seal. Lightly brush the top of each hand tart with egg wash. Using the tip of a small, sharp knife, cut 2 small slits in the top of each hand tart to let steam escape. Sprinkle the tops with some of the turbanado sugar and slide the cookie sheets into the fridge while the oven heats up. (NOTE: because I used fluted rounds I brushed the edge of each with the egg wash, laid the top on and gently pressed all the way around to seal)
Preheat oven to 375 degrees.
Bake on center rack in oven for approximately 20 minutes. Let cool for 10 minutes on pan then remove to wire cooling rack. Serve warm with a scoop of ice cream.