Chocolate-Almond Half Moon Pies

Hand pies are all the rage, and this one doesn’t disappoint.  Chocolate and almond are an irresistible pairing, especially when blended with cream to make a sweet filling for a tender cream cheese crust.

Chocolate-Almond Half Mood Pies Recipe

Chocolate-Almond Half Moon Pies

Crust:   1 2/3 cups flour

2 Tbsp. sugar

¼ tsp. salt

¾ cup unsalted butter, soften

5 oz. cream cheese, chilled

Filling:   5 oz. semi-sweet chocolate, chopped

¾ cup plus 1 Tbsp. heavy whipping cream, divided

1/8 tsp. almond extract

1 egg yolk

Topping:   2 Tbsp. sliced almonds

1-2 tsp. sugar

Whisk flour, 2 tablespoons sugar and salt in small bowl.  Beat butter and cream cheese in large bowl at low speed 1 ½ minutes or until smooth and blended.  Beat in flour mixture just until combined.  Shape into 2 flat rounds; cover and refrigerate 30 minutes or until chilled.  (Dough can be made 1 day ahead.)

Place chocolate in medium bowl.  Bring ¾ cup of cream to a boil in small saucepan over medium-high heat; pour over chocolate.  Let stand 1 minute; stir until chocolate is melted and smooth.  Stir in almond extract.  Refrigerate 30 minutes or until cool, stirring occasionally.  Meanwhile, whisk egg yolk with remaining 1 tablespoon cream in small bowl until blended.

Heat oven to 375 F.  Line baking sheet with parchment paper.  On lightly floured surface, roll one dough round to 10 inch round, scant ¼ inch thickness.  Using small plate or bowl as guide, cut out 6 (4 ½ inch) rounds, rerolling scraps as necessary; place on baking sheet.  Repeat with remaining dough.

Spoon generous 1 tablespoon chocolate mixture onto each round.  Lightly brush edges with egg yolk mixture.  Fold in half; press and crimp to seal edges.  Using small knife cut one slit in each pie.  Lightly brush with egg yolk mixture; sprinkle with almonds and 1 teaspoon sugar.

Bake 18 to 20 minutes until light golden brown.  Cool on wire rack 20 minutes to serve warm, or cool completely.                     12 mini pies

(Recipe for Chocolate-Almond Half Moon Pies as in Cooking Club Magazine, Fall 2012)