Deep Fried Strawberry Cheesecake Hand Pies
A delightful recipe for deep-fried strawberry cheesecake hand pies, featuring a creamy cheesecake filling and sweet strawberry pie filling encased in a crispy crust, finished with a simple glaze. Perfect for an easy and quick homemade treat.
Equipment
- Sturdy Pot or Dutch Oven
- Oil or Candy Thermometer
- Hand Mixer
- 5-6 inch Bowl or Large Cookie Cutter
- Rolling Pin (optional)
- Slotted spoon
- Paper Towel-Lined Plate
- Pastry Brush
Ingredients
For the Cream Cheese Filling
- 4 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Hand Pies
- 1 refrigerated pie crust about 14 ounces
- 1 can strawberry pie filling about 15 ounces
- 4-5 cups vegetable oil or enough to fill your pot 4-5 inches deep for frying
For the Simple Glaze
- 1/2 cup powdered sugar
- 1 teaspoon corn syrup
- 1 tablespoon water
Instructions
- Grab a sturdy pot or a Dutch oven and pour in enough vegetable oil to get about 4-5 inches deep. Pop an oil or candy thermometer in and gently heat the oil to a steady 375°F (190°C). Keeping this temperature just right is crucial for perfectly crispy, non-greasy pies!
- In a medium-sized bowl, combine your softened cream cheese, ¼ cup granulated sugar, and ½ teaspoon vanilla extract. Use a hand mixer to beat them until the mixture is beautifully smooth and creamy.
- Unroll your refrigerated pie crust. Find a 5-6 inch bowl or a large cookie cutter to gently trace and cut out 6 perfect round shapes. If your crust needs a little extra room, just roll it out a bit more with a rolling pin.
- Spoon a generous tablespoon of your creamy cheesecake filling and about two tablespoons of the strawberry pie filling onto one half of each crust round. Remember, don't overfill – a happy pie is a well-filled, not overflowing, pie!
- Lightly dab a little water around the edges of the crust with your finger. Fold the empty half of the crust over the filling to create a half-moon shape. Press the edges together firmly with your fingers, then use a fork to crimp all around the sealed edge. This makes sure all that delicious filling stays put!
- In a small bowl, whisk together the ½ cup powdered sugar, 1 teaspoon corn syrup, and 1 tablespoon water until you have a smooth, pourable glaze. Set it aside for later.
- Carefully lower one hand pie at a time into the hot oil. Fry for about 2-3 minutes, flipping halfway through, until both sides are a gorgeous deep golden brown.
- Using a slotted spoon, carefully lift the fried pie from the oil and place it immediately on a paper towel-lined plate to soak up any extra oil. While it's still warm, grab your pastry brush and generously coat both sides with your prepared glaze.
- Continue the frying and glazing process with the remaining hand pies. Serve them warm for an incredibly satisfying treat!
Notes
Air Fryer Option for a Lighter Touch: Assemble the pies as directed. Lightly brush or spray the tops with oil. Air fry at 350°F (175°C) for 7-9 minutes, flipping halfway, until golden and crisp. Then glaze!
Nutrition Information (estimated per pie, deep-fried):
Calories: 495 kcal
Total Carbs: 41g
Net Carbs: 40g
Fats: 37g
Protein: 2g
Calories: 495 kcal
Total Carbs: 41g
Net Carbs: 40g
Fats: 37g
Protein: 2g
