Sweet and savory swirled in a buttery handful. # 371: Cranberry Cheese Swirl Hand Pies

They turned out a little topsy turvy but after taking a bite, I forgive them.

Cranberry sauce, cheddar gruyere cheese and a cinnamon swirl crust coming together to confuse everyone: a dessert? An appetizer? A delicious mystery? Answer: whatever you want them to be!

The inspiration for these artsy bebes was Alice Fevronia’s beautifully swirled pie crust. In a classic risky move, I didn’t use her crust recipe and went with my all butter one which doesn’t love to hold its shape particularly well (especially when adding an additional buttery filling.) No regrets.

Ready to roll.

MORE BUTTER.

Cinnamon sand.

The floss technique coming in to save the design. For some magical reason, it slices through dough logs without crushing the shape like a knife usually does. I’m assuming it has to do with both the tiny surface area of the floss and the equal pressure squeezing from all sides.

Voila!

Eek so cute, I can’t.

Definitely put a layer of parchment paper on top before you roll it out! The filling really wants to spread everywhere.

Next time I’ll slice the swirls thinner so they don’t have to be rolled so much, distorting the design.

Omnomnom.

I decided to forego an egg wash since it’s got enough going on!

As crimped as they would allow.

I dare you to not eat them all while their warm.

Happy munching!

Crust inspiration from Alice Fevronia’s Instagram