The Dessert Category Winner Is…

Raspberry White Chocolate Cream Hand Pies by Craving4More

Stunning and simple, this recipe by Ashley of  Craving4More  has a delightful balance of sweet and tart flavors from raspberry preserves, mascarpone, and white chocolate chips. Bonus – it was incredibly easy to make and looked like a million bucks!

Congratulations Ashley at Craving4More!

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Raspberry White Chocolate Cream Hand Pies  

Yields: 5 Hand Pies   |  Prep Time: 15 hours  |  Cook Time:  25 minutes

Dessert Category Winning Recipe brought to us by Craving4More

Ingredients

• 3 Wick’s 9” Dough Circles
• 16 oz. mascarpone cheese, room temperature
• 13 oz. raspberry preserves pinch of sea salt
• 1 cup fresh raspberries
• 11 oz. white chocolate chips
• 1-3 Tbs. whipped honey

Instructions

1. Preheat oven to 400 degrees.
2. Line 5 four-inch ramekins with parchment paper.
3. Fill each ramekin with a Wick’s Dough Circle – if you want SMALLER hand pies for smaller ramekins, divide each crust into the desired size.
4. In a large bowl, whisk together the mascarpone, preserves, and sea salt, until mostly smooth.
5. Divide 6 oz. of white chocolate chips among the hand pies, sprinkling in the crust to create a bottom layer.
6. Top with spoonfuls of the mascarpone-raspberry filling. Reserve extra raspberry cream filling for any other uses (like for spoonful snacks!)
7. Loosely fold pie crust edges over the top of the filling.
8. Bake the hand pies at 400 degrees for 20-25 minutes, until the crusts are golden brown.
9. Remove from oven and cool for several hours.
10. Meanwhile, heat the remaining 5 oz. chocolate chips until mostly melted. Whisk until smooth. Thinly spread over parchment paper and allow to dry and set. Once fully dried and hardened, chop apart into decorative pieces.
11. As the pies have cooled and set, top with fresh raspberries, white chocolate pieces, and drizzles of whipped honey.