Skip to content

Fig and Eggnog Hand Pies

Fig and Eggnog Hand Pies
View Recipe

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!

Fig and Eggnog Hand Pies

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!

Let’s indulge!

Fig and Eggnog Hand Pies

Fig and Eggnog 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


  1. Preheat the oven to 400°F.
  2. Roll out the thawed puff pastry to 1/8-inch thickness.
  3. Use a 3-inch glass bowl or cup to cut out perfect circles of dough, about 8 per sheet.
  4. 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.
  5. 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.
  6. Cut 2 tiny slits in the top of each hand pie so the steam can release while they bake.
  7. Bake for 20 minutes.
  8. For the eggnog drizzle, Slowly mix the eggnog into the powdered sugar until your desired consistency is reached.
  9. Allow the hand pies to cool, then top with the eggnog drizzle.

Fig and Eggnog Hand Pies

Ashley Durand

By Ashley Durand

Leave a review!

Your name will be displayed if entered. Email address will not be published.
Required fields are marked *

Related Recipes & Stories