Ingredients

• 2 ½ cups Bob's Red Mill Organic Unbleached All Purpose White Flour (340 g)
• 1 Tbsp Sugar (12 g)
• ½ tsp Kosher Salt
• 1 cup cold Unsalted Butter, cut into 1-inch pieces (225 g)
• 6 oz cold Cream Cheese, cut into 1-inch pieces (170 g)
• 2 tsp Apple Cider Vinegar
• 3–5 Tbsp ice cold water
• 1 cup Jam
• 1 Egg, beaten (50 g)
• 1 Tbsp Water

• 2 oz room temperature Cream Cheese (55 g)
• 2 Tbsp room temperature unsalted Butter (55 g)
• ¾ cup Powdered Sugar (90 g)
• 2 Tbsp Jam
• ½ cup Sprinkles, if desired

Instructions

1. Combine flour, sugar, salt, butter and cream cheese in a food processor. Pulse the mix until the butter is the size of peas. Drizzle in apple cider vinegar, followed by the water, one tablespoon at a time, until the dough just comes together.
2. Turn the dough onto the counter and divide into two equal pieces. Gently shape each piece into a rectangle, wrap and chill for 30 minutes.
3. Lightly flour the work surface and rolling pin. Working with one piece at a time, roll the chilled dough into an 18 x 8-inch rectangle. With a sharp knife, cut the dough into twelve 3 x 4-inch pieces.
4. To assemble, brush the edges of one pastry piece with egg wash, add 1 ½ tablespoons of jam and top with a second piece of dough. Press the edges together to seal, crimp all edges with the tines of a fork and puncture 2–3 times on top to allow for venting. Repeat with remaining dough, creating 12 hand pies total. Freeze assembled pies for 30 minutes or until solid.
5. Preheat oven to 400ºF.
6. Brush the hand pies with egg wash and bake on a parchment lined tray, about 26–28 minutes or until golden brown. Let cool completely.
7. Soften the butter and cream cheese in the microwave for 15–30 seconds until very soft, but not hot. Whisk in powdered sugar and jam to make the frosting. Drizzle the frosting on top of the cooled hand pies and top with sprinkles, if desired.