2 (17.3-ounce) packages frozen puff pastry (4 sheets), thawed according to package directions
2 cups confectioners’ sugar
2 tablespoons heavy whipping cream
Instructions
In a small saucepan, bring strawberries, granulated sugar, lemon zest, 2 tablespoons lemon juice, cornstarch, and salt to a boil over medium heat, stirring frequently. Cook, stirring occasionally, until thickened and strawberries begin to break down, about 10 minutes. Let cool completely.
In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
Unfold pastry sheets, and cut each sheet into 6 squares. Spoon 2 tablespoons cooled filling onto 12 squares. Brush edges with water. Top with remaining squares; crimp edges with a fork.
Gently add pies to oil; fry until golden brown on both sides, about 5 minutes. Remove using a slotted spatula, and let drain on paper towels.
In a small bowl, whisk together confectioners’ sugar, cream, and remaining 4 tablespoons lemon juice until smooth. Drizzle onto pies.
Notes
Kitchen Tip: Keep sheets of puff pastry refrigerated until you’re ready to work with them.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/strawberry-hand-pies/