Deep Fried Strawberry Cheesecake Pies (Printable)
Golden crispy pies with smooth cheesecake and fresh strawberries
# What You Need:
→ 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
→ 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
→ Frying & Assembly
11 - 1 egg, beaten for egg wash
12 - Vegetable oil for deep frying
13 - Powdered sugar for dusting
# Steps:
01 - Beat cream cheese, sugar, and vanilla in a medium bowl until completely smooth. Gently fold in diced strawberries and strawberry jam until just combined. Refrigerate until ready to use.
02 - Whisk flour, sugar, and salt together in a bowl. Cut cold butter into the mixture using a pastry blender until coarse crumbs form. Gradually add cold water, mixing until dough comes together. Cover and refrigerate for 15 minutes.
03 - Lightly flour work surface and roll dough to 1/8 inch thickness. Cut 8 circles using a 5-inch round cutter or bowl.
04 - Place 1 tablespoon cheesecake filling on half of each dough circle. Brush edges with beaten egg, fold dough over filling to create half-moon shape, and crimp edges firmly with fork to seal.
05 - Heat oil in deep fryer or heavy pot to 350°F. Fry pies in batches for 2-3 minutes per side until golden brown. Transfer to paper towel-lined rack to drain.
06 - Allow pies to cool for 5 minutes, then dust generously with powdered sugar. Serve warm for best texture and flavor.
# Expert Advice:
01 -
- The contrast between crispy fried exterior and cool creamy filling hits every satisfaction button
- They are portable party food that feels fancy but comes together faster than baking a whole cheesecake
02 -
- Do not skip chilling the filled pies for 10 minutes before frying or the filling will melt out before the crust can set
- Patience with the oil temperature makes the difference between soggy greasy disasters and crisp golden perfection
03 -
- If the dough springs back while rolling let it rest for a few more minutes because it needs to relax
- Work quickly once the filling hits the dough or the bottom will get soggy and difficult to seal