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Grilled Snickerdoodle Hand Pies

  • Prep 35 min
  • Total 35 min
  • Ingredients 8
  • Servings 8

The grill isn't just for hamburgers! These hand pies take your favorite flavors from snickerdoodles to make a delicious grilled dessert. MORE+ LESS-

Deborah Harroun
June 28, 2013

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
package (8 oz) cream cheese, softened
3/4
cup sugar
1
egg
2
tablespoons all-purpose flour
3 1/2
teaspoons ground cinnamon
2
tablespoons whipping cream
1 1/2
teaspoons sugar

Steps

Hide Images
  • 1
    Heat gas or charcoal grill. Remove pie crusts from pouches; unroll on work surface or cutting board. With pizza cutter, cut each crust into 4 equal pieces.
  • 2
    In medium bowl, beat cream cheese and 3/4 cup sugar with electric mixer on medium speed until smooth. Add egg, flour and 3 teaspoons of the cinnamon; beat until combined.
  • 3
    Divide cream cheese mixture evenly among crust pieces. Fold crust over filing; press edges firmly with fork to seal. Brush tops of pies with whipping cream. In small bowl, mix 1 1/2 teaspoons sugar and remaining 1/2 teaspoon cinnamon; sprinkle over tops of pies. Cut 2 slits in top of each pie.
  • 4
    Spray sheet of heavy-duty foil with cooking spray; place foil, sprayed side down, on top grill rack over low heat. Place pies on foil. Cover grill; cook 20 minutes or until pies are golden and fully cooked.

Expert Tips

  • Depending on the size of your grill, you may need to cook the pies in 2 batches.
  • The grill temperature should be between 300°F and 350°F. If the grill begins to get hotter, turn off one or more of the burners.
  • To bake these hand pies in the oven, preheat your oven to 425 and bake about 15 minutes until deep golden brown.

Nutrition Information

No nutrition information available for this recipe

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