PINEAPPLE HAND PIES!! PI DAY SPECIAL!!

Today is PI Day! So Happy National PI Day! It's March 14 or 3.14. Get it? All the math nerds groaned. Not to worry! We can put a smile on their faces once again with this quick and delicious dessert that you can whip up in no time with nothing but a sheet of puff pastry and some filling. I am using my pantry pineapple pie filling and a sheet of refrigerated puff pastry from the grocery store. Make them larger or smaller, your choice! Don't like pineapple? Use your favorite pie filling or preserves or jam. Maybe you have a delicious homemade fruity jam recipe that you love. Put it in there! If you so desire, how about some chocolate chips for a delicious chocolatey version instead? The only limit is your imagination.

I have used a convenient sheet of refrigerated, not frozen puff pastry. I recently discovered this option when doing my online grocery order and could not be happier with this product. No waiting! Just roll it out and make what you like. As I mentioned in the video, I recently made some pigs in a blanket for a church function using this pastry and it is wonderful so if you are shopping look for it near the refrigerated roll out pie crust and refrigerated biscuits.

I am using my pantry pineapple pie filling in these because pineapple pie is amazing but if you don't like that and wish to use another favorite pie filling, then pop open the can of your choice and go to town! No rules here. Make them your own and enjoy!

Tips and tricks from my perspective are to cut them the size you like then don't over fill. But Don't underflll either, you still want a fruity center! Then use some water to run around the edge of the pastry and fold it over and seal well with a good press of your fingers, then take a fork and crimp those edges really well. You don't want these to bake open and release all their filling goodness!

Next be sure to brush your pastry with some egg wash. I used a whole beaten egg. You can use just the yolk or even some heavy cream if you like. Every thing you do different will give you a different resulting finish. I like the golden brown and shiny finish that the egg wash gives here. I also sprinkled mine with some coarse crystal sugar for a bit more crunch and sweetness.

Make sure your oven is well preheated to 425 for conventional ovens and 400 for convection ovens with the convection setting on. This will help to ensure that your pastry will get hit right away with that hot blast of heat and start to do it's thing the way you want it too!

These baked for just about 25 minutes. Be sure that they have browned all around. Top and bottom. You want to make sure that your puff pastry is not soggy on the bottom and a brown bottom will help you to know they are perfectly done.

These are delicious! Make them soon whether they are to celebrate Pi Day or not! I know you are going to love them!

Happy Eating!

No recipe is posted for this because it is two items and an instruction that I am certain most of you can figure out!

Get my cookbooks here: http://bit.ly/1czqM5R

Business Inquiries can be sent to:
[email protected]

Check me out on social media!
Facebook: http://on.fb.me/12bdibt
Twitter: @noreenskitchen
Instagram: http://bit.ly/12bdqrp
Google + http://bit.ly/1o5Gy

***ILG ADDRESS****
Noreen's Kitchen
PO Box 14173
New Bern, NC 28561

Have a question for me? Send me an email:
[email protected]

Noreen's Kitchen Community Guidelines (The Rules)
http://bit.ly/2i7VocU

Any links to Amazon are, in many cases, affiliate links.

Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.