So So Easy But So So Good Mini Pies

So So Easy But So So Good Mini Pies Recipe

Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 8

Introduction

These Mini Pies are a delicious and easy-to-make treat that is perfect for any occasion. With a flaky biscuit crust, creamy cream cheese filling, and sweet strawberry preserves, these mini pies are sure to be a hit with your family and friends.

History

The origins of this recipe are unclear, but it is a popular and versatile dish that can be customized to suit your taste preferences. Whether you prefer strawberry preserves or another type of fruit filling, these mini pies are a crowd-pleaser.

Ingredients

1 large tube of Grands flaky biscuits
1 stick of melted butter
1 small jar of pineapple preserves (can use strawberry if preferred)
cinnamon
granulated sugar
non-stick cooking spray
8 oz (227 g) block of cream cheese, sliced into 8 strips

How to prepare

Preheat the oven to 350°F (177°C).
Spray a 9 x 13 cookie sheet with non-stick spray.
Sprinkle a little flour on a sheet of waxed paper and roll out each biscuit until it is flat, about 0.06 inch thick.
Spread a coat of butter on each flattened circle. Place one slice of cream cheese and a teaspoon of preserves in the middle. Sprinkle with cinnamon.
Roll up each biscuit jelly roll style and place them on the cookie sheet. Repeat until all biscuits are filled and rolled.
Brush each biscuit with the remaining butter. Sprinkle with sugar and a little cinnamon on top.
Bake until the biscuits turn golden brown. Use a spatula to loosen each biscuit from the pan so they don't stick as they cool.
Serve with a dollop of Cool Whip or reheat in the microwave and top with a scoop of ice cream.

Variations

Try using different flavors of preserves, such as raspberry or apricot.
Add a sprinkle of chopped nuts or a drizzle of chocolate sauce for extra flavor.

Cooking Tips & Tricks

Make sure to roll out the biscuit dough thin enough so that it cooks evenly.

- Brushing the biscuits with butter before baking adds a rich flavor and helps them brown nicely.

- Be sure to loosen the pies from the pan while they are still warm to prevent sticking.

Serving Suggestions

These Mini Pies are perfect for serving as a dessert at a party or gathering. They can also be enjoyed as a sweet snack or indulgent breakfast treat.

Cooking Techniques

Rolling out the biscuit dough thin and even is key to ensuring that the pies cook evenly.

- Brushing the pies with butter before baking helps them brown and adds flavor.

Ingredient Substitutions

You can use any type of fruit preserves or jam in place of the strawberry preserves.

- If you prefer a different type of cheese, such as brie or cheddar, feel free to substitute it for the cream cheese.

Make Ahead Tips

These Mini Pies can be assembled ahead of time and stored in the refrigerator until ready to bake. Simply follow the recipe up to the point of baking, cover the pies with plastic wrap, and refrigerate until ready to bake.

Presentation Ideas

Serve these Mini Pies on a platter with a dollop of whipped cream or a scoop of ice cream for a beautiful and delicious presentation.

Pairing Recommendations

These Mini Pies pair well with a cup of coffee or tea for a sweet and satisfying treat.

Storage and Reheating Instructions

Store any leftover Mini Pies in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the pies for a few seconds until warm.

Nutrition Information

Calories per serving

Each mini pie contains approximately 200 calories.

Carbohydrates

Each mini pie contains approximately 20 grams of carbohydrates.

Fats

Each mini pie contains approximately 10 grams of fat.

Proteins

Each mini pie contains approximately 3 grams of protein.

Vitamins and minerals

These mini pies are not a significant source of vitamins and minerals.

Alergens

This recipe contains dairy (cream cheese) and wheat (biscuits), which may be allergens for some individuals.

Summary

These Mini Pies are a delicious treat that is relatively low in calories and provides a small amount of protein and fat.

Summary

These Mini Pies are a simple and delicious dessert that is sure to impress. With a flaky biscuit crust, creamy cream cheese filling, and sweet strawberry preserves, these mini pies are a delightful treat for any occasion. Enjoy!

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for So So Easy But So So Good Mini Pies. It was a beautiful summer day, and I was visiting my dear friend Martha in her cozy kitchen. Martha was known for her delicious baked treats, and she had promised to teach me a new recipe that day. As we chatted and sipped on tea, she pulled out a tattered old cookbook from her shelf and flipped to a well-worn page.

"This recipe is one of my favorites," Martha said with a twinkle in her eye. "It's so simple, but the taste is out of this world."

I watched as she gathered the ingredients and began to explain the process to me. The crust was made with just a few pantry staples – flour, butter, and sugar. The filling was a mixture of fresh fruit, sugar, and a splash of lemon juice. Martha showed me how to roll out the dough and cut it into circles, then spoon the filling onto each one before sealing them shut with a fork.

As the pies baked in the oven, the sweet aroma filled the kitchen and my mouth watered in anticipation. When they were done, Martha pulled them out of the oven and we each took a bite. The combination of flaky crust and juicy fruit filling was truly heavenly.

From that day on, I was hooked on making these So So Easy But So So Good Mini Pies. I made them for every family gathering, potluck, and holiday celebration. The recipe became a staple in my own kitchen, and I loved sharing the delicious treat with my loved ones.

Over the years, I added my own twist to the recipe, experimenting with different fruits and spices. I found that peaches and raspberries made a delightful combination, while a hint of cinnamon added a warm and cozy flavor. I also discovered that a dollop of whipped cream or a scoop of vanilla ice cream elevated the pies to a whole new level of deliciousness.

As I continued to perfect the recipe, I shared it with friends and neighbors who were always eager to taste my latest creation. The mini pies became a signature dish that I was known for, and I took pride in the fact that they brought joy to those who enjoyed them.

One day, my granddaughter came to visit me and asked if I could teach her how to make the So So Easy But So So Good Mini Pies. I was thrilled to pass down the recipe to her, knowing that she would carry on the tradition of baking these delightful treats for her own family and friends.

As we stood side by side in the kitchen, rolling out the dough and filling the pies, I shared with her the story of how I learned the recipe from my dear friend Martha. I told her about the joy of baking and the satisfaction of creating something delicious from scratch. I watched as my granddaughter's eyes lit up with excitement, and I knew that she had inherited my love for cooking and baking.

When the pies came out of the oven, we both took a bite and savored the familiar taste of flaky crust and sweet fruit filling. My granddaughter smiled at me, her face glowing with pride.

"These are amazing, Grandma," she said. "I can't wait to make them for my friends."

And as we sat together, enjoying our mini pies and each other's company, I knew that the recipe for So So Easy But So So Good Mini Pies would continue to be cherished and passed down through generations, bringing joy and deliciousness to all who tasted them.