Irresistible Deep-Fried Strawberry Cheesecake Pies with Creamy Center (Print version)
Golden fried hand pies filled with sweet strawberry sauce and a smooth cheesecake center.
# Ingredients:
For the strawberry filling
01 -
1 cup (150 g) fresh strawberries, finely chopped
02 -
2 tablespoons granulated sugar
03 -
1 teaspoon cornstarch
04 -
1 teaspoon lemon juice
For the cheesecake filling
05 -
8 oz (225 g) cream cheese, softened
06 -
1/3 cup (40 g) powdered sugar
07 -
1 teaspoon vanilla extract
08 -
Pinch of salt
For assembly and frying
09 -
2 refrigerated pie crusts, about 14 oz (400 g) total
10 -
1 large egg, beaten
11 -
6 cups (1.4 L) vegetable oil, or enough for 2 inches in the pan
12 -
Powdered sugar, for dusting
# Instructions:
01 -
Combine strawberries, granulated sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat for 3-5 minutes, stirring often, until glossy and thick. Cool completely.
02 -
Beat softened cream cheese, powdered sugar, vanilla, and salt until smooth and creamy. Refrigerate while you prepare the dough.
03 -
Roll the pie crusts slightly thinner on a lightly floured surface. Cut eight 5-inch rounds, rerolling scraps once if needed.
04 -
Place 1 heaping tablespoon cheesecake filling and 1 tablespoon strawberry filling on one side of each round. Brush the edge with beaten egg, fold over, press out air, and crimp with a fork.
05 -
Place the sealed pies on a parchment-lined tray and chill for 10 minutes. This firms the dough and helps prevent leaks.
06 -
Heat oil in a deep skillet or Dutch oven to 350 F. Fry 2-3 pies at a time for 1-2 minutes per side, until crisp and deep golden. Drain on a wire rack.
07 -
Let the pies cool for 5 minutes, then dust with powdered sugar. Serve warm while the crust is crisp and the center is creamy.
# Good to know:
01 -
Best eaten warm after a 5 minute rest.
02 -
Use a thermometer to keep the oil near 350 F.
03 -
The strawberry filling and cheesecake filling can be made 1 day ahead.