Strawberry Mini Pies with Rose Glaze
Delicate mini pies filled with sweet strawberries and finished with a lightly floral rose glaze. These charming treats are elegant, fruity, and perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8-10 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups pie dough (store-bought or homemade)
- 2 cups fresh strawberries, chopped
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 egg (for egg wash)
- 1 cup powdered sugar
- 1/2 teaspoon rose water
- 2–3 tablespoons milk or water
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix strawberries, sugar, cornstarch, and lemon juice. Let sit for a few minutes.
- Roll out pie dough and cut into small circles.
- Place half the circles on the baking sheet and add a spoonful of filling to each.
- Top with remaining dough or create a lattice, then seal edges with a fork.
- Brush tops with beaten egg.
- Bake for 20–25 minutes until golden brown.
- Cool completely before glazing.
- Mix powdered sugar, rose water, and milk to form a smooth glaze.
- Drizzle glaze over cooled pies and serve.
Notes
- Do not overfill to prevent leaking.
- Adjust rose water to taste for stronger or milder flavor.
- Use puff pastry for a flakier variation.
- Store at room temperature for 2 days or refrigerate for up to 4 days.
- Reheat in the oven to maintain crispness.
Nutrition
- Serving Size: 1 mini pie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
