Fig & Raspberry Breakfast Hand Pies
Flaky, portable, and bursting with fruity goodness — perfect for brunch, gifting, or breakfast on the go.
Ingredients
- 1 sheet puff pastry (or pie dough), thawed
- Button’s Biscuits Fig & Raspberry PAIR-N-DIPITY® spread
- 1 egg, beaten (for egg wash)
- Powdered sugar (optional, for dusting)
Directions
- Preheat oven to 375°F and line a baking sheet with parchment.
- Roll the puff pastry out lightly and cut into 4–6 rectangles (depending on desired size).
- Spoon 1–2 teaspoons of fig & raspberry spread onto the center of each rectangle.
- Fold the pastry over to create a pocket (rectangle or triangle). Press edges with a fork to seal.
- Brush the tops with the beaten egg for a golden finish.
- Bake 20–25 minutes, until puffed and golden brown.
- Cool slightly, dust with powdered sugar if desired, and serve warm or room temperature.
When to Serve
- Weekend breakfast or brunch
- On-the-go mornings
- Afternoon snack for sweet + fruity energy
Pairs Well With
- Coffee (medium roast or espresso)
- Black or herbal tea
- Freshly squeezed orange juice
