Description
These delightful Strawberry Mini Pies with Rose Glaze are flaky, buttery hand pies filled with sweet strawberry jam and topped with a delicate rose-flavored icing. Perfect as an elegant dessert or a charming treat for gatherings, these mini pies combine classic pie crust with a fragrant floral glaze, finished with optional edible rose petals for a stunning presentation.
Ingredients
Pie Crust
- 1¼ cup all-purpose flour
- 1 tbsp white granulated sugar
- ¼ tsp Kosher or fine sea salt
- ½ cup (8 ounces or 1 stick) cold unsalted butter, cut into cubes
- 3-5 tbsp ice water
Filling
- 6 tbsp strawberry jam
Egg Wash
- 1 large egg
- 1 tsp water
Rose Glaze
- ⅓ cup confectioner’s (powdered) sugar
- 2 tsp milk
- ⅛ tsp rose water or rose extract
Garnish (Optional)
- culinary rose petals
Instructions
- Make the Pie Crust: In a food processor, pulse the flour, sugar, and salt until blended. Add the cold cubed butter and pulse 5-6 times until the mixture resembles coarse crumbs. Gradually add 3 tbsp ice water and pulse after each addition, adding up to 2 more tbsp until the dough forms fine crumbs that stick together when pinched. If you don’t have a food processor, mix by hand using a pastry cutter or forks.
- Form and Roll the Dough: Turn the dough onto a lightly floured surface, knead it a few times until it comes together, then flatten into a disk. Roll the dough to approximately 12 inches in diameter and ⅛ inch thick.
- Cut Dough Circles: Using a 3.5 or 4-inch cookie cutter, cut circles from the dough. Re-roll scraps as needed to yield about 12 circles.
- Assemble the Pies: Place ½ tbsp of strawberry jam in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, then crimp the edges with a fork to seal.
- Chill the Pies: Arrange pies on a parchment-lined baking sheet and refrigerate for 15 minutes to firm up.
- Prepare Egg Wash: Beat together the egg and water. Remove pies from the fridge and brush the tops with the egg wash.
- Bake the Mini Pies: Bake at 400°F for 15-22 minutes or until golden brown on top. Remove from the oven and allow to cool completely before glazing.
- Make the Rose Glaze: While pies bake, mix confectioner’s sugar, milk, and rose water in a small bowl. Whisk until the glaze is thick yet pourable.
- Glaze and Decorate: Drizzle the cooled pies with the rose glaze. Optionally, decorate each pie with culinary rose petals for an elegant touch. Serve immediately or store for later enjoyment.
Notes
- Keep the butter cold for a flakier crust.
- If you don’t have rose water, rose extract is a suitable substitute but use sparingly due to its strong flavor.
- These mini pies can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days.
- For a dairy-free glaze, substitute milk with almond or oat milk.
- Re-roll dough scraps as little as possible to maintain a tender crust.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
