These Easy Strawberry Cinnamon Whole Wheat Hand Pies are the perfect handheld sweet treat on any occasion. Filled with a lightly sweet strawberry filling and wrapped with a flaky, buttery whole wheat crust, with a hint of cinnamon spice and cream cheese---these hand pies are a true favorite for any sweet tooth.
To begin, add the organic all-purpose flour, whole wheat pastry flour, pure cane sugar, cinnamon, and sea salt to a large bowl and whisk ingredients together. Next add in cold cubed butter and cream cheese, and using a pastry blender, blend the butter into the flour until they resemble “peas”. Now, add in the water and knead slightly until the dough is able to form into a perfect dough ball. **Ensure that it's not too wet or dry.** Once you make a dough ball, wrap it in plastic wrap and refrigerate for an hour and 30 minutes.
In the meantime, prepare pie filling by using a 21 oz. can of strawberry pie filling or making your own compote. If making your own, follow recipe notes! If using the can-version, simply place filling into a medium bowl and add 1-2 Tbsps pure cane sugar and a pinch of cinnamon to add flavor. Set aside.
Preheat oven to 375 degrees Fahrenheit and prepare a baking sheet lined with parchment paper or a silicone baking mat.
Once dough ball has fully refrigerated, remove and place it on a nicely flour surface. Using a rolling pin, flatten dough about 1” inch thick and cut into 4” inch circles. Now, fill each dough circle with 1 Tbsp of the strawberry mixture, then 1-2 slices of fresh strawberries, and place other cut out circle atop the other, and using the edges of a fork to crimp around the edges of the dough. Repeat for each hand pie and place each pie on the prepared baking sheet, leaving a space in between each one for when they rise.
Before placing them in the oven, brush each hand pie lightly with the egg mixture. Cut two small slits on the tops of each pie, and sprinkle each pie with coarse brown sugar and bake them for 25-30 minutes, until pies are golden brown and insides are cooked through and bubbling through the edges.
Once done, remove from the oven and let them cool, about 10 minutes. When fully cooled, grab a pie or TWO and enjoy!
To make Strawberry Compote: Combine 3 cups diced strawberries, 1 cup pure cane sugar, 2 Tbsps lemon juice, 1/4 cup water, and 1/4 tsp vanilla extract in a medium saucepan and bring to a boil. Lower heat to simmer until the strawberries are soft. Now mix 1 Tbsp corn starch in a small bowl with 2 Tbsps warm water until well combined and lump-free. Add mixture to saucepan with strawberries and stir until syrup thickens and reduced slightly, approximately 8-10 minutes, Continue to stir occasionally.