Deep Fried Strawberry Cheesecake Pies (Printable)

Golden fried pastry pockets filled with creamy cheesecake and fresh strawberries

# What You Need:

→ For the Filling

01 - 4 oz cream cheese, softened
02 - 2 tbsp granulated sugar
03 - 1 tsp vanilla extract
04 - 4 oz fresh strawberries, hulled and diced
05 - 1 tbsp strawberry jam

→ For the Dough

06 - 2 cups all-purpose flour, plus extra for dusting
07 - 1 tbsp granulated sugar
08 - 1/2 tsp salt
09 - 1/4 cup unsalted butter, cold and diced
10 - 1/2 cup cold water

→ For Frying & Assembly

11 - 1 egg, beaten for egg wash
12 - Vegetable oil for deep frying
13 - Powdered sugar for dusting

# Directions:

01 - Beat cream cheese, sugar, and vanilla in medium bowl until smooth. Gently fold in diced strawberries and jam. Refrigerate until ready to use.
02 - Combine flour, sugar, and salt in bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add cold water, mixing until smooth dough forms. Cover and chill 15 minutes.
03 - On floured surface, roll dough to 1/8 inch thickness. Cut 8 circles, each 5 inches in diameter.
04 - Place heaping tablespoon of filling in center of each dough circle. Brush edges with beaten egg, fold to form half-moon shape, and crimp edges with fork to seal.
05 - Heat oil in deep fryer or heavy pot to 350°F. Fry pies in batches 2-3 minutes per side until golden brown. Drain on paper towels.
06 - Cool slightly, then dust generously with powdered sugar before serving.

# Expert Tips:

01 -
  • The contrast between that shattering crispy crust and the cool creamy filling is absolutely addictive
  • They fry up in minutes but look like you spent all day making something fancy
  • Perfect for feeding a crowd since everyone grabs them by the handful
02 -
  • Cold oil temperature makes these greasy while hot oil burns the outside before the inside heats through
  • Sealing the edges thoroughly is absolutely crucial or you will lose all that precious filling into the oil
03 -
  • Use a kitchen thermometer to maintain the oil temperature throughout frying
  • Let the pies cool for at least 5 minutes so the filling sets slightly before biting in

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