Cranberry-Lime Hand Pies

In a small saucepan, whisk the granulated sugar, cornstarch, and sea salt. Add the cranberries and 2 tbsp. of water and bring to a boil over medium-high heat. Reduce the heat to medium and gently boil, stirring often, until the berries pop and the mixture is very thick, about 3 minutes. Transfer the cranberry filling to a medium bowl and stir in the lime zest and ginger. Let cool slightly, then cover and refrigerate until cold. (The filling can be made up to 3 days ahead.)

Line 2 large baking sheets with parchment paper. Lightly dust a work surface with flour. Roll out the sheet of puff pastry to 14 by 14 inches. Cut out 16 squares, each 3 1/2 by 3 1/2 inches. Divide between the baking sheets, about 1 inch apart. Spoon about 2 tsp. of filling onto each square. Brush edges of the pastry with water and fold the pastry over to form a triangle. Using a fork, crimp the edges of each hand pie to secure the filling. Refrigerate until the pastry is cold, about 30 minutes. The hand pies can be made 1 day ahead. Cover and keep refrigerated.

Arrange racks in upper and lower thirds of oven; preheat to 400°. Brush top crusts of each hand pie with heavy cream and sprinkle with raw sugar. Using a sharp knife, cut 1 or 2 slashes in the top crust. Bake until the crust is browned and the filling bubbles up through the slashes, 18 to 20 minutes. Let cool. Serve warm or at room temperature.