Jammy Raspberry Cream Pretzel Hand Pies Recipe -Step by Step Guide

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Jammy Raspberry Cream Pretzel Hand Pies Recipe -Step by Step Guide:-We need these Jammy Raspberry Cream Pretzel Hand Pies with their sweet summer flavor. Flaky buttery salted pretzel pie dough, fresh berries, sweet jam, lemon, vanilla, and creamy cream cheese. These adorable, simple, and jammy hand pies are delicious. Bonus: Substitute raspberries with your preferred berry or a mix of berries! You can’t go wrong with mini berry-filled summer pies. Serve ice cream-topped for breakfast, afternoon snack, or dinner.

Jammy Raspberry Cream Pretzel Hand Pies Recipe -Step by Step Guide

Fridays are better with sweets. Especially when berry-filled, warm, and fresh from the oven. Naturally, with ice cream.


Summer fruit is my current obsession. Since Colorado peaches aren’t at their best, I’m eating all the berries. I love berries, so no complaints. However, my fridge was full of blueberries, raspberries, and blackberries. I also had cherries and strawberries. Basically all berries.



  • 1 3/4 cups mini pretzel twists
  • 1 cup all-purpose flour
  • 1 1/2 sticks (12 tablespoons) cold salted butter, cut into 1/2 inch pieces
  • 1 tablespoon sour cream or plain Greek yogurt


  • 1 cup fresh raspberries
  • 1/2 cup fresh blackberries or chopped strawberries
  • 1-3 tablespoons brown sugar, use to your taste
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 1/4 cup high quality raspberry or strawberry jam
  • 2-3 ounces cream cheese, at room temperature
  • 1 egg, beaten
  • pretzel salt or coarse sugar, for sprinkling



Also Read:-Sesame Garlic Meatballs Recipe -Step By Step Guide


  • I need to make the dough. Pulse the pretzels in a food processor until they completely transform into flour (for a visual reference, see the photo above).
  • Butter and flour should be added. To make balls about the size of peas, pulse the mixture until it clumps together.


  • At a rate of one tablespoon at a time, incorporate the sour cream and a quarter cup of cold water into the dough until it comes together.
  • In the event that the dough appears to be dry, add one to two tablespoons of other water.


  • To make the ball, turn the dough out onto a surface that has been dusted with flour.
  • After dividing the dough in half, each half should be flattened into a round disk.


  • One disk of dough should be rolled out and then cut into a total of fifteen to sixteen circles (or fifteen to sixteen squares).
  • Put the dough rounds in the refrigerator while you prepare the filling.


  • It is recommended that you combine the berries, cornstarch, and sugar in a bowl of medium size. Gently toss the mixture after adding the jam and vanilla extract.
  • Place the pies on a baking sheet that has been lined with parchment paper.


  • Once you have spread two teaspoons of cream cheese onto the center of half of the circles, proceed to spoon one tablespoon of the filling over the cream cheese, making sure to leave a border of one quarter of an inch.
  • The beaten egg should be used to brush the edges. The remaining half of the dough should be placed on top of the filling, and the edges should be sealed by crimping them with the back of a fork.


  • In order to use up all of the dough, repeat the process. There is no need to worry too much about the fact that some of the dough is breaking apart. The product bakes up perfectly.
  • Slits should be cut into the top of the pies using a knife that is both small and sharp. You should place the baking sheets in the freezer for fifteen minutes with the covers on.


  • While the oven is preheating to 425 degrees Fahrenheit, brush the tops of the pies with an egg that has been beaten and sprinkle them with coarse salt and sugar.
  • Bake for 12 to 15 minutes, or until the top is golden brown, after transferring to the oven. A darkening of the edges is not a problem. To accompany ice cream, serve. Have fun!


  • Pie Dough:You can make do with two rounds of pie dough purchased from the store or two sheets of puff pastry that have been frozen and then thawed.
  • Those of you who do not possess a food processor: The pretzels should be replaced with half a cup of whole wheat flour, and a half teaspoon of kosher salt should be added.
  • Following that, you can use your fingers to combine the butter and the flour until the butter is about the size of a tea spoon. According to the instructions, slowly drizzle in the cold water.


  • Cornstarch: I prefer to use only one to two teaspoons of cornstarch because I enjoy a tart that is runny. Make use of one tablespoon of cornstarch if you would like the berry filling to be more substantial.



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