Ingredients
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1 (17.3 oz) pkg frozen puff pastry sheets, thawed
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1/2 cup seedless raspberry preserves
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1 cup fresh raspberries
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1 large egg
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2 tbsp coarse sanding sugar (optional)
Steps
1
Roll both sheets of puff pastry into 10x10-inch squares. Cut 1 sheet into 8 rectangles. Spoon 1 tbsp preserves onto center of each rectangle, leaving at least ½ inch around edges, and place 2–3 raspberries on top.
2
Cut remaining sheet into 8 rectangles and place over filling. With fork, seal edges. Place on a parchment-lined baking sheet and freeze for 2 hours.
3
Preheat oven to 400°F. Beat the egg. Brush tops of hand pies with egg and sprinkle with sanding sugar, if using.
4
Bake pies 30 min., until bottoms are golden brown. Let stand at least 10 min. or up to 4 hours before serving.
