- Make a small slit with a sharp knife in the center of each pastry. Brush with the remaining melted butter.
- Place the hand pies on the prepared baking sheet and bake for 20 minutes. Remove and place on a wire rack to cool slightly.
- Meanwhile, use the remaining raspberry filling and mix with the powdered sugar to create raspberry glaze.
- Spread the frosting on warm pastries and top with sprinkles if desired.
Note: if serving the next day, frost the pastries right before serving.
For left over pastries, sit the bun warmer on top of the toaster, with the feet inside the slots. Place one unfrosted pastry on top. Set the browning level to setting 3; then lower the lever. When the lever pops up, remove the pastry, frost and top with sprinkles.