Witches 'Hat Pastries

These wonderful little triangular pies look like rumpled old hats that a witch might have worn. You can fill the handheld pastries with whatever you like — we used seedless raspberry jam, or try chocolate-nut spread (such as Nutella) or canned pumpkin pie filling (not plain pumpkin puree). You could also sprinkle in a few mini marshmallows and some chocolate chips for a S’mores-like vibe. Whatever you do, be sure to brush each hat with beaten egg and sprinkle on some sugar before baking.

Sharon Bowers

Witches 'Hat Pastries

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    1 (15-ounce) box frozen pie crust (to make 2 9-inch pies) 1 egg, beaten
    1/2 cup jam or chocolate-hazelnut spread Sugar for sprinkling


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    • 1

      Preheat 350 degrees and lightly grease a baking sheet.

    • 2

      Unroll one of the pie crusts and cut it into four quarters. Put a scant tablespoon of filling in the center of each triangle, and fold the pastry over so the long sides meet. Roll the bottom up to make the base of the hat. Pinch the edges together to seal them firmly. Repeat with the second pie crust and the remaining filling.

    • 3

      Brush each pastry with beaten egg and sprinkle with sugar. Bake for 12 to 15 minutes, until puffed and golden. Serve warm or at room temperature.

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