How sweet are these heart-shaped strawberry hand pies?

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Nothing says love like spending time in the kitchen, making a special treat for someone you care about. After all, isn’t the way to someone’s heart through that person's stomach? Nothing will get you to that point quicker than these heart-shaped strawberry hand pies. They are so incredibly cute you might not want to eat them! But once you do taste them, you'll find they're delicious, especially when they're still warm.
Make this recipe with any berry you (or your loved one) prefers; raspberries, blackberries and even boysenberries would work. Also, if you’re looking for a little extra garnish, sprinkle these hand pies with coarse/raw sugar when they’re hot out of the frying pan to make them sparkle.
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Cooktop Cove
Heart-shaped strawberry hand pies
6
four hours 30 minutes
15 minutes
4 hours 45 minutes
1/4 cup ice cold water
1/4 cup ice cold vodka
2 1/2 cups all-purpose flour, separated
2/3 cup granulated sugar, separated
1 teaspoon kosher salt
2 1/2 sticks unsalted butter (very cold, cut into cubes)
1 cup strawberries, mashed
1/3 cup water
3/4 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon salt
4 cups strawberries, de-stemmed and sliced
Combine the water and vodka, and place the liquid in the freezer.
Place about 2/3 of the flour, 3 tablespoons of sugar and the kosher salt into a food processor, and pulse a few times to combine.
Add the very cold unsalted butter cubes, and process for 10 to 12 seconds, or until it resembles sand.
Add the water and vodka mixture, and pulse a few times until it's well combined.
add the remaining flour and process for 10 seconds or so, until everything is combined and the dough is slightly dry but holds its shape.
Form the dough into a thick disk, wrap with plastic wrap, and refrigerate at least 4 hours but preferably overnight.
In a medium saucepan over medium heat, combine the mashed strawberries and water.
Simmer for 3 minutes, transfer to a food processor, and pulse until smooth.
Pour the berry mixture through a strainer back into the saucepan. Discard any pulp.
Add the sugar, cornstarch, lemon juice and salt, and bring the mixture to a boil.
Stir constantly until the mixture begins to thicken into a syrup, about 5 minutes. Remove from heat.
Once the syrup has slightly cooled, add the strawberry slices to it.
Lightly flour a large work surface, and roll out the dough to about 1/4 inch thick.
Use a bowl or lid with a 4- to 5-inch diameter to trace the shape of the hand pies, and remove the dough in between.
Cut each circle into a heart shape with a sharp knife.
Scoop about 1 to 2 tablespoons of strawberry filling onto the center of 6 of the hearts.
Using a finger or pastry brush, paint a little water over the edges of the dough.
Cover with a second dough heart and use a fork or fingers to seal the edges.
Fill a large, deep frying pan 2 to 3 inches deep with canola or vegetable oil, and place over a high heat.
Once the oil has reached 365 F, place no more than 3 hand pies in at a time, frying until they are browned on both sides (about 4 minutes).
Transfer to a paper towel-lined plate to cool.
Repeat with remaining hand pies, ensuring the oil never gets hotter than 375 F.
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