The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
The holidays are known as the season of giving, but I have a feeling you’ll want to keep a batch of these Fig and Eggnog Hand Pies all to yourself. And, lucky for you, these pastries are personal-sized, so there’s no need to share anyways!
Featuring Heinen’s artisan fig spread and brown sugar neatly wrapped in flaky puff pastry and drizzled with a glaze of Smith’s Midwest-made eggnog and powdered sugar, these sweet treats are dripping with holiday flavor!
- Cook time:
- Prep time:
- Total time:
- 8 Hand Pies
- 1 package puff pastry, thawed
- 1 egg yolk, beaten
- 1 jar Heinen's fig spread
- Pinch of brown sugar, for each pie
- 1/3 cup Smith's Dairy eggnog
- 2 cups powdered sugar
- Preheat the oven to 400°F.
- Roll out the thawed puff pastry to 1/8-inch thickness.
- Use a 3-inch glass bowl or cup to cut out perfect circles of dough, about 8 per sheet.
- Add 1 Tbsp. of fig spread and a pinch of brown sugar to the center of half of the dough circles. Do not fill the remaining circles.
- Brush the edges of the filled circles with the beaten egg yolk, then place an unfilled dough circle on top. Press down with a fork to seal the circles together. Repeat until all of the hand pies are sealed.
- Cut 2 tiny slits in the top of each hand pie so the steam can release while they bake.
- Bake for 20 minutes.
- For the eggnog drizzle, Slowly mix the eggnog into the powdered sugar until your desired consistency is reached.
- Allow the hand pies to cool, then top with the eggnog drizzle.