How to make Baked Sweet Hand Pies (Gujiya)?

1. Pie Dough

The key to making a flaky pie crust is to keep the butter cold. Chilling the dough before shaping and incase the dough becomes to soft after shaping, chill the shaped hand pies for a bit, will result in a crisp flaky dough. Refrigeration is key!

2. Sweet Coconut filling

The sweet coconut filling is made with desiccated coconut and khoya (milk solids) and loaded with nuts like almonds, cashews and raisins. You could also use Ricotta cheese after reducing the water content.

3. Shaping

Roll out the dough on a lightly floured surface till 1/8th of an inch thick. Cut circles using a cookie cutter or any round cutter. Fill one side of the circle with a spoon full of the filling. Leave a little space of the crust around the edge of the circle. Dab a little water on edge of circle to help when closing. Fold over the other half and press ends together with fingers forming a ‘D’. Seal the edges well and do not over fill, as that could lead to spillage. With the help of a fork make impressions around the edges to completely seal the ends

Storing

Store these baked hand pies in an airtight container at room temperature for upto 5 days.

Like this recipe? Try more pies –

Baked Sweet Hand Pies (Gujiya)

Recipe by thecrumbstoriesCourse: DessertCuisine: Indian

Servings

servings

Prep time

minutes

Cooking time

minutes

Resting time

minute

Festival of colours is here and what could be better than these baked Sweet Hand Pies (Gujiya). Crisp and flaky with a delicious sweet coconut filling. YUM!

Ingredients

For Pie Dough
320 g All-Purpose Flour
11/2 tbsp Granulated Sugar
1/2 tsp Salt, skip is using salted butter
160 g Cold Cubed Unsalted Butter
7-8 tbsp Ice water
For Coconut Khoya filling
150 g Khoya/Milk Solids/ Reduced Ricotta Cheese
50 g Desiccated Coconut/ Shredded Coconut
70 g Brown Sugar
4-5 tbsp Chopped Almonds
2 tbsp Chopped Raisins
2 tbsp Chopped Cashews
1 tsp Dried Rose Petals
Pinch of Cardamom
1 tbsp Honey + 1/2 tsp Water To brush the top

Directions

For Pie Dough
In a large bowl, mix together flour, sugar and salt.
Add the cubed cold butter to the flour and with the help of a pastry cutter or fork or fingertips work the butter into the flour. The mixture should resemble breadcrumbs.
Add a tablespoon of water at a time and without kneading shape the mixture into a ball.
Wrap the dough in plastic wrap and let it refrigerate for 30 mins to an hour. Meanwhile make the filling.
For Coconut Khoya Filling
In a heavy bottomed pan, add khoya/milk solids and cook on low heat till soft. Once soft, remove from flame and let it cool slightly.
Add in desiccated coconut and sugar. Mix well.
Add chopped nuts and mix. Add rose petals and a pinch pf cardamom.
Shaping the pies
Preheat the oven to 210C.
Once the dough has been refrigerated for at least 30 mins, divide the dough into two parts. Roll out one part on a lightly floured surface till 1/8th of an inch thick.
Cut circles using a 7 cm cookie cutter or any round cutter. Fill one side of the circle with a spoon full of the filling. Leave a little space of the crust around the edge of the circle. Dab a little water on edge of circle to help when closing. Fold over the other half and press ends together with fingers forming a ‘D’.
With the help of a fork make impressions around the edges to completely seal the ends. Place the shaped hand pies on a baking tray lined with parchment paper.
With the help of a pastry brush, brush the top with milk wash.
Repeat the same process with the second half.
Bake in the preheated oven for 18-20 minutes or until golden brown.
Once done remove from the oven and brush them with honey. Sprinkle crushed pistachios. ENJOYY