Apricot-Almond Hand Pies
Makes about 14
  • 2½ cups (313 grams) all-purpose flour
  • 1 tablespoon (2 grams) fresh thyme leaves
  • 2 teaspoons (6 grams) kosher salt
  • 1 teaspoon (4 grams) granulated sugar
  • 1 cup (227 grams) cold unsalted butter, cubed
  • 1 teaspoon (4 grams) almond extract
  • 4 to 8 tablespoons (60 to 120 grams) ice water
  • Apricot-Almond Filling (recipe below)
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) water
  • ¼ cup (28 grams) sliced almonds
  1. In the work bowl of a food processor, place flour, thyme, salt, and sugar; process until combined. Add cold butter, and pulse until mixture is crumbly. Add almond extract, pulsing until combined. With processor running, add ice water, 1 tablespoon (15 grams) at a time, pulsing just until dough comes together. Turn out dough onto a lightly floured surface. Divide dough in half, and shape each half into a disk. Wrap in plastic wrap, and refrigerate for at least 2 hours.
  2. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  3. On a lightly floured surface, roll dough to ¼-inch thickness; cut dough into 4-inch squares. Place 1 tablespoon Apricot-Almond Filling in center of each square. Brush edges of dough with water. Fold dough over filling, creating triangles, and crimp edges with a fork. Cut vents in top of dough to release steam.
  4. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush tops with egg wash, and sprinkle with almonds.
  5. Bake until golden brown, about 30 minutes; serve warm.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/apricot-almond-hand-pies/