13 Sweet Hand Pies and Turnovers You Can Eat Without a Fork

Why wait for a whole pie when you can hold one in your hand? Sweet hand pies are little pockets of flaky pastry stuffed with fruit, chocolate or cream cheese. They are perfect for lunchboxes, picnics, holiday parties and road trips because there are no plates or forks needed. Best of all, store bought pie dough makes them easy. Short on time? Try these air fryer pop tarts too. Which filling will you try first..

Homemade Frosted Toaster Pastries

Remember the toaster pastries from your school days? These homemade hand pies taste like that childhood treat, only better. Buttery pie crust rectangles are filled with strawberry jam, baked until golden and covered in pink icing and sprinkles. They are fun to make with kids on a weekend. Will you warm them in the toaster or eat them straight away?

You will need: 2 rolled pie crusts, 1/2 cup thick strawberry jam, 1 tsp cornstarch, 1 egg beaten. Icing: 1 cup powdered sugar, 1 to 2 tbsp milk, drop of red food coloring, sprinkles.

How to make it: Cut each crust into 3×4 inch rectangles. Mix the jam with the cornstarch. Spoon 1 tbsp in the center of half the rectangles, leaving a border. Brush the edges with egg, top with the other rectangles and press with a fork. Poke the tops. Bake at 375F for 20 to 25 minutes. Cool, then ice and add sprinkles.

Puff Pastry Apple Turnovers

Apple turnovers are the bakery classic everyone loves. Flaky puff pastry is folded around warm cinnamon apples and baked until golden and puffed. A thin glaze on top makes them extra special. They are great for breakfast, dessert or an afternoon snack with coffee. Are apple hand pies your favorite, or do you lean toward berry?

You will need: 1 sheet puff pastry, 2 apples peeled and diced, 2 tbsp butter, 3 tbsp brown sugar, 1 tsp cinnamon, 1 tsp cornstarch, 1 egg beaten. Glaze: 1/2 cup powdered sugar, 1 tbsp milk.

How to make it: Cook the apples in butter with brown sugar and cinnamon for 5 minutes. Stir in the cornstarch and cool. Cut the pastry into 4 squares. Spoon apples onto each, fold into triangles and seal with a fork. Brush with egg and cut small slits. Bake at 400F for 20 minutes. Drizzle with glaze.

Classic Round Hand Pies

These are the simple round hand pies grandmas used to wrap in wax paper for a farm lunch. A sturdy, flaky crust holds a thick fruit filling, so they travel well. You can use any fruit you have, fresh or frozen. They freeze beautifully too. Bake a batch now and pull them out on a busy morning.

You will need: 2 rolled pie crusts, 2 cups fruit (apples, berries or peaches) chopped, 1/3 cup sugar, 1 tbsp cornstarch, 1 tsp lemon juice, 1 egg beaten, coarse sugar.

How to make it: Toss the fruit with sugar, cornstarch and lemon juice. Cut the crusts into 5 inch circles. Spoon filling onto one half of each circle. Fold over and crimp with a fork. Brush with egg and sprinkle with coarse sugar. Cut a small vent. Bake at 375F for 25 minutes until golden.

Sweet Empanadas (Empanadas Dulces)

In Latin America, empanadas are not always savory. Sweet empanadas are filled with things like guava and cream cheese, pumpkin, pineapple or dulce de leche. They are popular at Christmas and Easter. Baked or fried, they are crisp outside and sweet inside. Quick poll: which filling sounds best? A) Guava and cheese B) Pumpkin C) Pineapple D) Dulce de leche.

You will need: 10 empanada discs or 2 pie crusts cut into circles, 1 cup filling of choice, 1 egg beaten, cinnamon sugar for sprinkling.

How to make it: Place a spoon of filling in the center of each disc. Fold in half and seal by pressing and twisting the edge into a rope pattern, or press with a fork. Brush with egg. Bake at 375F for 18 to 22 minutes until golden. Sprinkle with cinnamon sugar while warm.

Cherry Turnovers

Cherry turnovers are bright, tart and so pretty when the red filling peeks out. Canned cherry pie filling makes them quick, but fresh or frozen cherries cooked with a little sugar taste even better. Serve them warm with a cup of tea or coffee. Is cherry your top pick for hand pies, or does another fruit win?

You will need: 1 sheet puff pastry, 1 1/2 cups cherry pie filling or cooked cherries, 1 egg beaten, sugar. Glaze: 1/2 cup powdered sugar, 1 tbsp milk, 1/4 tsp almond extract.

How to make it: Cut the pastry into 4 squares. Place 3 tbsp cherry filling on each. Fold into triangles and seal well. Brush with egg and sprinkle with sugar. Cut a small slit on top. Bake at 400F for 18 to 20 minutes. Mix the glaze and drizzle over the cooled turnovers.

Southern Fried Peach Hand Pies

Fried pies are a true Southern tradition, often sold at church fundraisers and country gas stations. Dried peaches are simmered into a jammy filling, folded into tender dough and fried until crisp and bubbly. A little dusting of sugar finishes them off. They taste like a summer porch, even in October.

You will need: 2 cups dried peaches, water to cover, 1/2 cup sugar, 1/2 tsp cinnamon, 2 pie crusts or homemade dough, oil for frying, powdered sugar.

How to make it: Simmer the dried peaches in water for 20 minutes until soft. Mash with sugar and cinnamon and cool. Cut the dough into 5 inch circles, add 2 tbsp filling, fold and crimp tightly. Fry in 1 inch of oil at 350F for 2 minutes per side until golden. Drain and dust with sugar.

Old Fashioned Fried Apple Hand Pies

Old fashioned fried apple pies were a staple in Appalachian kitchens. Dried apples were stored all winter and turned into these golden half moons. The filling is soft and spiced, the crust is crisp and blistered. They are a little indulgent, so share them with friends. Did anyone in your family make fried pies?

You will need: 2 cups dried apples, 1 1/2 cups water, 1/2 cup brown sugar, 1 tsp cinnamon, pinch of nutmeg, 2 pie crusts, oil for frying, cinnamon sugar.

How to make it: Simmer the apples in water for 20 to 25 minutes. Mash with brown sugar and spices and cool. Cut 5 inch circles of dough, fill with 2 tbsp apples, fold and crimp with a fork. Fry at 350F for 2 minutes per side. Drain and roll in cinnamon sugar.

Mixed Berry Turnovers

Berry turnovers are like summer wrapped in pastry. A mix of raspberries, blueberries and blackberries bakes into a jammy filling that bubbles at the edges. Plate them with a swirl of berry sauce and a dusting of sugar for a pretty dessert. Frozen berries work fine, just add a little extra cornstarch.

You will need: 1 sheet puff pastry, 1 1/2 cups mixed berries, 3 tbsp sugar, 1 tbsp cornstarch, 1 tsp lemon zest, 1 egg beaten, powdered sugar.

How to make it: Toss the berries with sugar, cornstarch and zest. Cut the pastry into 4 squares. Spoon berries onto each, fold into triangles and seal. Brush with egg and cut a small vent. Bake at 400F for 20 minutes until puffed and golden. Cool slightly and dust with powdered sugar.

Mini Lattice Apple Pies

Mini pies with little lattice tops are almost too cute to eat. They are baked in a muffin tin, so every person gets their own personal pie. Perfect for Thanksgiving when you want a small taste of everything on the dessert table. Kids love helping weave the lattice strips. Would you share yours?

You will need: 2 pie crusts, 3 apples peeled and finely diced, 1/3 cup sugar, 1 tsp cinnamon, 1 tbsp flour, 1 tbsp lemon juice, 1 egg beaten.

How to make it: Cut 12 circles from one crust and press into a muffin tin. Toss the apples with sugar, cinnamon, flour and lemon juice and fill each cup. Cut the second crust into thin strips and weave small lattices on top. Brush with egg. Bake at 375F for 25 to 30 minutes until bubbly.

Blueberry Hand Pies

Blueberry hand pies burst with deep purple filling when you bite in, so maybe keep a napkin close. A little lemon zest makes the berries taste brighter. These are perfect for a picnic or packed lunch because the sturdy crust holds everything inside. Fresh or frozen berries both work. Do you prefer them warm or cold?

You will need: 2 pie crusts, 1 1/2 cups blueberries, 1/4 cup sugar, 1 tbsp cornstarch, zest of 1 lemon, 1 egg beaten, coarse sugar.

How to make it: Mix the blueberries, sugar, cornstarch and zest. Cut each crust into 6 circles or squares. Spoon filling onto half of them, top with the rest and crimp with a fork. Brush with egg, sprinkle with coarse sugar and cut a vent. Bake at 375F for 22 to 25 minutes.

Chocolate Hazelnut Hand Pies

For the chocolate lovers, these hand pies are filled with chocolate hazelnut spread and baked in flaky pastry. They taste like a pain au chocolat from a French bakery, but they take only minutes to make. Add sliced banana or strawberries inside for a fun twist. Kids will beg for these after school.

You will need: 1 sheet puff pastry, 1/2 cup chocolate hazelnut spread, optional sliced banana or strawberries, 1 egg beaten, powdered sugar.

How to make it: Cut the pastry into 6 rectangles. Spread 1 tbsp chocolate spread on one half of each, leaving a border. Add fruit if using. Fold over and seal with a fork. Brush with egg. Bake at 400F for 15 to 18 minutes until golden. Dust with powdered sugar.

Cream Cheese Turnovers

Cream cheese turnovers taste like a cross between a Danish and cheesecake. The creamy filling is sweet, tangy and smooth, and you can add a spoon of jam on top before folding. They make an easy brunch treat or holiday breakfast. Quick poll: add jam or keep them plain? A) Raspberry jam B) Apricot jam C) Plain D) Lemon curd.

You will need: 1 sheet puff pastry, 4 oz cream cheese softened, 3 tbsp sugar, 1 egg yolk, 1/2 tsp vanilla, optional jam, 1 egg beaten for brushing.

How to make it: Beat the cream cheese, sugar, yolk and vanilla until smooth. Cut the pastry into 4 squares. Spoon filling onto each and add a little jam if you like. Fold into triangles and press the edges to seal. Brush with egg. Bake at 400F for 18 to 20 minutes.

Mini Berry Lattice Pies

Little berry pies with lattice tops look like they came from a fancy bakery, but they are simple to make in a muffin tin. A mix of strawberries and raspberries gives a sweet and tart filling. Serve them with a scoop of vanilla ice cream. These hand pies are a wonderful way to end a cozy holiday dinner.

You will need: 2 pie crusts, 2 cups mixed berries, 1/3 cup sugar, 2 tbsp cornstarch, 1 tsp lemon juice, 1 egg beaten.

How to make it: Cut circles from the first crust and press into a muffin tin. Mix the berries, sugar, cornstarch and lemon juice and fill each cup. Cut thin strips from the second crust and weave lattices on top. Brush with egg. Bake at 375F for 25 minutes until bubbling. Cool 15 minutes before removing.