If you have a soft spot for cozy, handheld desserts bursting with luscious flavors, then you are going to adore this Cranberry Dulce de Leche Hand Pies Recipe. Imagine tart cranberries mingling with the rich, caramel-sweetness of dulce de leche, all wrapped in a tender, flaky pastry that’s just begging to be devoured. Perfect for a festive gathering or an indulgent afternoon treat, these hand pies are as delightful to make as they are to eat.
Ingredients You’ll Need
These simple yet essential ingredients come together beautifully to create the perfect balance of tartness, sweetness, and buttery texture in your hand pies. Each element plays a key role in crafting this deliciously memorable treat.
- Cranberries (2 cups): Fresh or frozen, these provide the bright, tangy punch that complements the dulce de leche exquisitely.
- Sugar (1/2 cup): Sweetens the cranberry filling just enough without overpowering it.
- Water (3 tablespoons + 1 tablespoon): Helps cook down the cranberries and activates the cornstarch for thickening.
- Cornstarch (1 tablespoon): Ensures the filling has a lovely, spoonable consistency without running all over.
- Flour (2 cups): The foundation for a buttery, flaky dough—spooned and leveled for perfect texture.
- Salt (1/2 teaspoon): Enhances all the sweet and savory notes.
- Baking powder (1/2 teaspoon): Adds a gentle lift to the dough for that perfect crumb.
- Unsalted butter (1 cup): Cut into pieces, this creates the tender layers in the crust.
- Sour cream (1/2 cup): Adds moisture and richness to the dough for softness that melts in your mouth.
- Dulce de Leche (13 ounces): The star of the show—a creamy, caramel spread that pairs beautifully with cranberry tartness.
- Egg (1 large): For an egg wash that gives the pies a shiny, golden finish.
- Coarse sugar: Sprinkled on top to add a hint of sparkle and crunch.
How to Make Cranberry Dulce de Leche Hand Pies Recipe
Step 1: Prepare the Cranberry Filling
Start by combining cranberries, sugar, and a bit of water in a saucepan over medium-high heat. As they come to a simmer, most berries will pop, releasing their juicy tartness. This creates the perfect base for the filling. Don’t rush—allow them to soften and start to break down for about 2 to 4 minutes.
Step 2: Thicken the Filling
Mix cornstarch with cold water until smooth, then stir it into the bubbling cranberries. Lower the heat to medium-low and cook the mixture until it thickens to a luscious, jam-like consistency. Once thickened, set aside to cool—it needs to be room temperature before filling the pies.
Step 3: Make the Dough
In a large bowl, blend the flour, salt, and baking powder. Cut cold butter into the flour mixture until you get crumbly bits with some still pea-sized. This texture ensures the crust will be flaky and tender.
Step 4: Add Sour Cream and Form Dough
Pour in sour cream and stir. The dough may feel crumbly at first, but knead it gently in the bowl until it comes together into a smooth ball—a little patience pays off here for the best texture.
Step 5: Roll and Fold the Dough
On a floured surface, roll the dough into an 8×10 inch rectangle. Fold it like a business letter, rotate 90 degrees, then roll and fold again. This folding technique layers the butter and dough, creating those flaky layers you love. Wrap in plastic and chill for at least 30 minutes.
Step 6: Prepare for Assembly
Heat your oven to 425 degrees Fahrenheit. Roll the chilled dough into a 14×14 inch square for cutting. If it feels too stiff, let it rest a few minutes at room temperature so it’s easier to handle.
Step 7: Cut and Fill the Pies
Use a 3-inch cutter or glass to make circles. Arrange them on baking sheets lined with parchment or silpats. Spoon about 1 1/2 to 2 teaspoons of dulce de leche in the center of each circle, then top with 1 to 2 tablespoons of the cooled cranberry filling. Be sure to keep the edges clean so sealing is a breeze.
Step 8: Seal and Decorate
Top each with another dough circle. Pinch edges firmly, then crimp with a fork for a pretty seal. Whisk egg and water together, brush the tops for that irresistible golden shine, then cut small slits for steam to escape. A sprinkle of coarse sugar adds sparkle and crunch.
Step 9: Bake
Bake your hand pies at 425 degrees for around 13 minutes, or until they’re beautifully browned on top and tempting you from the oven.
Step 10: Cool and Enjoy
Let the pies cool for 10 to 20 minutes—you want the dulce de leche filling to set slightly but still ooze deliciously when you take a bite. Then it’s time to indulge in your creation!
How to Serve Cranberry Dulce de Leche Hand Pies Recipe
Garnishes
These hand pies are stunning on their own, but adding a light dusting of powdered sugar or a drizzle of warm caramel sauce elevates them for special occasions. A few fresh cranberries or a sprig of mint can add a pop of color and freshness.
Side Dishes
Pair with a scoop of vanilla ice cream or a dollop of whipped cream for a comforting dessert experience. A cup of rich coffee or a festive spiced tea provides the perfect warm companion to these sweet, crispy treats.
Creative Ways to Present
Serve them on a rustic wooden board or a pretty plate lined with parchment paper to emphasize their homemade charm. For parties, place them in decorative cupcake liners or wrap individually in wax paper tied with twine, making them perfect gifts or grab-and-go goodies.
Make Ahead and Storage
Storing Leftovers
If you have any hand pies left (though they rarely last!), store them in an airtight container at room temperature for up to two days. Keeping them covered prevents the crust from drying out while preserving their delightful texture.
Freezing
These pies freeze beautifully. Assemble and freeze them unbaked on a baking sheet. Once solid, transfer to a freezer bag or container. When ready, bake directly from frozen—just add a few extra minutes to the baking time to achieve that perfect golden crust.
Reheating
Reheat gently in a warm oven at 325 degrees Fahrenheit for about 10 minutes to restore the flaky crust and warm the filling. Avoid the microwave if possible, as it can make the crust soggy—your pies deserve the best!
FAQs
Can I use frozen cranberries for this recipe?
Absolutely! Frozen cranberries work just as well as fresh, and they’re often more convenient. Just thaw them slightly before cooking to ensure an even filling texture.
What is dulce de leche, and can I substitute it?
Dulce de leche is a creamy caramel-like sauce made from sweetened condensed milk. If unavailable, you could substitute with caramel sauce, but the richness and consistency of dulce de leche make these hand pies extra special.
Can I make the dough ahead of time?
Yes! The dough can be prepared and refrigerated for up to 24 hours before rolling and assembling. This actually helps develop flavors and makes rolling easier.
Are these hand pies suitable for a holiday dessert?
Definitely. The tart cranberries and rich dulce de leche create festive flavors perfect for holiday celebrations or cozy winter gatherings.
What if I don’t have a biscuit cutter?
No worries! Any glass or round cookie cutter around 3 inches in diameter works perfectly. Just make sure the size isn’t too small, so you have enough room for filling and sealing.
Final Thoughts
I truly hope you give this Cranberry Dulce de Leche Hand Pies Recipe a try because it’s one of those treasured delights that bring joy with every bite. The beautiful layers of flaky dough, combined with the tart-sweet filling, make it an unforgettable treat. Whether you’re sharing with loved ones or savoring solo with a cup of tea, these hand pies will surely become one of your favorites too!
