Strawberry Mini Pies With Rose Glaze

Spring is coming, and I've been on a floral kick lately. I just love experimenting with new flavors such as this lavender tea latte. Floral notes add a hint of elegance and can elevate any dish. Bonus- no pollen to make you sneeze!

Rose is an acquired taste. You want the flavor to be subtle or else it can end up tasting like perfume. Assuming this is not your thing, these bite-sized strawberry pies have the perfect ratio of strawberry to rose.

So next time you're looking for a tasty treat, give these little pies a try. Trust us, your taste buds will thank you.

• They are portable
• Kid friendly
• Easy to make
• Mess-free snacking
• Individual sized
• Perfect for Valentine's Day, Mother's Day, or brunch!

You are only a few ingredients away from making these delicious pies!

• All-purpose flour
• Butter- Unsalted.
• Salt- Kosher or fine sea salt.
• Sugar- You will need both white granulated sugar and confectioner's (powdered) sugar.
• Strawberry jam- Store bought or homemade.
• Egg- Mixed with water for an egg wash
• Rose water or extract- I use this one.
• Rose petals- Optional for decorating. You can purchase them online. Make sure they are food-grade.

See recipe card for quantities.

You don't need a food processor, but it makes the pie crust come together so easily. So if you have one, I highly suggest you use it.

In addition, you will need a 3.5-4 inch cookie cutter to cut the dough. If you don't have one, you can use a drinking cup of the same size to make the circles.

First things first, let's talk about the crust. It's flaky, buttery, and melts in your mouth. Start by combining the flour, sugar, salt, butter, and 3 tbsps of cold water in a food processor. Pulse, adding more water as needed until the dough resembles fine crumbs and starts to come together.

Turn out your dough onto a lightly floured surface and knead a few times until a smooth dough is formed. Flatten into a disk. Lightly flour a work surface.

Roll the pie dough into a 10-12 inch circle, about ⅛th thick. Using your cookie cutter, cut out circles from the dough. Re-roll the scraps and cut them again until you have no more dough remaining. You should have about 12 circles.

Lay out the circles. Place ½ tablespoon strawberry jam in the center of each circle. Don't overstuff because the jam will leak out during baking.

Fold the circles in half onto each other. Using a fork, crimp the edges together so that the edges stick to each other. Place in the fridge for about 15 minutes. Brush with egg wash.

Cook for about 15-22 minutes until golden brown on top. Let the pies cool on a wire rack. When cooled, drizzle with the rose glaze and sprinkle with rose petals if using.

Feel free to use the recipe as a base for your own flavor combinations. Below is a list of ideas to get your creative juices flowing.

• Use a different jam such as raspberry, blueberry, or rhubarb. You can mix up the flavors, and make a batch with a variety of different jam fillings.
• Add a little jam to the icing for color if you want a pink glaze.
• Want more rose flavor? Add a drop of rosewater to the jam mixture in addition to the icing.
• Want to skip the glaze? Just top with demerara sugar for a crunchy sweet top.
• Add a pinch of spice such as cinnamon or cardamom to the jam filling.

These mini pies store well. Place them in a lidded container, separated by wax paper, and store them on the counter for up to 3 days. To preserve the icing from melting, you can also store them in the refrigerator.

The pie dough can be made in advance and stored in the freezer for up to 3 months. Flatten the dough to disk, and wrap it well in plastic wrap, and store it in a freezer-proof plastic bag. If using soon, you can make ahead and store the dough in the fridge for up to 3 days.

When making the pie crust, make sure your butter is cold, and your water is ice cold. This will help create those irresistible flaky layers. Don't skip chilling the dough, you want everything cold before baking.

That's totally up to you! Homemade pie crust is easy to make and will yield the flakiest crust, but to save time- feel free to use store-bought pie crust.