Cheesecake Hand Pie

Vanilla, Allspice, Honey, Orange Graham Cracker, and Cream Cheese

Pastry Chef Meg Galus of Cocoa + Co. | Chicago

Adapted by StarChefs | October 2021

INGREDIENTS:

Dough:
240 grams graham cracker crumbs
360 grams all purpose flour
6 grams cinnamon, ground
3 grams nutmeg, ground
4 grams cardamom, ground
420 grams unsalted butter, cold and cubed
160 grams water
20 grams honey
30 grams sugar
12 grams salt
10 grams vnlla Extract Co. All Natural Vanilla Extract + Spice

Filling:
815 grams cream cheese
405 grams powdered sugar
20 grams egg yolk
10 grams vnlla vanilla extract + spice
8 grams kosher salt
1 each orange, zested

Icing:
200 grams powdered sugar
20 grams water
4 grams vnlla Extract Co. All Natural Vanilla Extract + Spice
Pinch of kosher salt

METHOD:

For the Dough:
Dissolve honey in water and then chill until very cold. Process the dry ingredients in a food processor or stand mixer with paddle attachment. Add chilled butter and process until butter chunks are pea-sized. Drizzle in water-honey mixture and vanilla extract. Mix until just combined. Wrap dough and chill for at least 1 hour. Roll out dough to 1/8” thick. Cut into and even number of 4” squares. Chill.

For the Filling:
Using a stand mixer with a paddle attachment, paddle the cream cheese and sugar until smooth. Add in remaining ingredients and mix until smooth

For the Icing:
Whisk together powdered sugar, water, and extract. You can adjust the fluidity of the icing by adding more water or powdered sugar.

To Assemble and Serve:
Lay out the pastry squares. Pipe or spoon 3 to 4 tablespoons of filling into the center of a square, leaving about ½” space around the edges. Brush around the edges with water. Place another square on top and press down firmly around all four edges. Crimp edges with a fork. Brush top of tart with egg wash and poke a few holes with the fork for steam to escape. Bake at 350°F for about 24 minutes, until golden brown. Let cool completely. Drizzle with icing and serve.

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