Nectarine-Raspberry Hand Pies

1. 1

   Preheat oven to 400u00b0F. Line a rimmed baking sheet with parchment. In a bowl, stir nectarine, berries and 2 Tbsp. sugar. On another piece of parchment, cut puff pastry into four equal squares. In a bowl, whisk egg with 1 tsp. water.

2. 2

   Brush edges of a pastry square with egg wash. Spoon 1/4 of fruit mixture onto center of pastry. Fold pastry diagonally to form a triangle. Using a fork, press to seal edges. Repeat with remaining pastry and fruit. Transfer pies to baking sheet. Brush tops with egg wash; sprinkle with 1 tsp. sugar. Cut a small slit in top of each pie.

3. 3

   Bake until pies are golden brown, 20 to 25 minutes, rotating sheet from front to back midway through. Allow pies to cool on a wire rack for at least 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.