So I made these treats recently, and found myself with a few boxes of leftover cereal.
What to do?????
I immediately thought “cereal milk”, because as you know I am quite smitten with a certain pastry chef who invented this concoction.
And, what with “Pi Day” being this month I decided to make some hand pies using a combination of cereal milk and my leftover cereals.
And this is what happened:
These were super easy, super fun and super delicious. Of COURSE you can make your own pie dough but these came together quickly and beautifully using refrigerated pie crusts.
I filled the pies with a riff on my favorite whoopie pie filling, adding some cereal milk to keep with the theme.
I did the same with the glaze, and then topped them all with a variety of cereals.
Happy Pi Day you guys!
(2) boxes refrigerated pie crusts
4 ounces cream cheese, room temperature
5 tablespoons unsalted butter, room temperature
1 teaspoon vanilla
2 tablespoons cereal milk (recipe below)
pinch of salt
3 cups confectioner’s sugar
egg wash made from 1 egg beaten with 2 teaspoons cereal milk
2 cups confectioner’s sugar
2 – 3 tablespoon cereal milk
assorted cereal (I put the larger cereals in ziploc bags and lightly crushed with a rolling pin)
Make the pies: Line 2 baking sheets with parchment paper. Unfold 2 of the pie crusts and lightly roll out just to smooth the edges. Use a 3″ cookie cutter to cut out circles, and transfer to your prepared baking sheets (you can discard the trimmings or make these!).
Beat the cream cheese and butter till light and fluffy. Scrape down the sides and add the vanilla, cereal milk and salt. Beat again. Slowly add the confectioner’s sugar and beat till smooth.
Brush the egg wash on half the circles. Spoon about a tablespoon of filling in the centers and top with the remaining dough circles, pressing edges lightly to seal. Crimp with a fork and poke a few holes in the tops to allow steam to escape. Brush the tops with some more of the egg wash. Repeat this with the remaining two pie crusts and filling.
Refrigerate for 30 minutes; pre-heat oven to 375 degrees.
Bake pies for 10 – 15 minutes or till golden brown. Transfer to wire racks to cool completely.
Make the glaze: whisk confectioner’s sugar and cereal milk till you have a thick, yet pourable, glaze. Spoon over tops of the pies and sprinkle with cereal. Let glaze set.
1 1/2 cups cornflakes
1 3/4 cups milk
1 tablespoon brown sugar
pinch of salt
Pre-heat oven to 300 degrees. Toast cornflakes for 15 minutes; cool completely. Transfer to a bowl and pour milk over. Stir and let sit at room temperature for 20 minutes. Strain well (pressing hard on the cereal) and whisk in the brown sugar and salt. Refrigerate till ready to use (or up to one week).
This delicious recipe brought to you by Sheri Silver