Dulce de Leche Hand Pies

Instructions

1. 1

   Preheat oven to 180°C. Line a baking sheet with parchment paper.

   Tip: Use a baking sheet that can fit at least 4 hand pies.

2. 2

   In a large bowl, whisk together flour, confectioner's sugar, and salt. Add cold butter and use a pastry blender or fingers to work it into the flour mixture until it resembles coarse crumbs.

   Tip: Keep the mixture cold to prevent overworking.

3. 3

   In a separate bowl, whisk together granulated sugar, egg yolk, and heavy cream until well combined.

   Tip: Make sure the mixture is smooth and there are no lumps.

4. 4

   Pour the sugar mixture into the flour mixture and stir until a dough forms.

   Tip: Don't overmix the dough.

5. 5

   Divide the dough into 12 equal pieces and roll each piece into a ball. Flatten each ball slightly into a disk shape.

   Tip: Use a rolling pin to flatten the dough if needed.

6. 6

   Spoon a small amount of dulce de leche into the center of each disk. Fold the dough over the filling to form a triangle and press the edges to seal.

   Tip: Use a fork to crimp the edges if desired.

7. 7

   Brush the tops of the hand pies with melted butter and sprinkle with cinnamon.

   Tip: Make sure to brush the tops evenly.

8. 8

   Bake the hand pies for 15-20 minutes or until golden brown.

   Tip: Rotate the baking sheet halfway through baking.

9. 9

   Let the hand pies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

   Tip: Serve warm or at room temperature.