Leaf hand pies with hazelnuts and figs

Hand pies are usually baked as round or rectangular shaped cookies. I decided to shape them as leaves for more fun and Autumn styling. Every pie is big enough to be comfortable held in your hand. The filling is quite thick so does not leak outside and made of hazelnuts and dried figs. You may bake them in every shape but I think leaves are now so on mood. Enjoy!

 

about 14 pieces (leaf about 4 x 4 inch)

 

Ingredients for the base:

  • 2/3 cup (150g) softened butter
  • 7 tablespoons icing sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2  cups (320g) all purpose flour

Filling:

  • 1 cup (240g) hazelnuts
  • 7-8 dried figs
  • 1/3 cup (70g) sugar
  • 1 teaspoon vanilla extract
  • 1 egg

Topping:

  • 1 egg (divided into yolk and white)
  • 1 tablespoon milk
  • 1 tablespoons granulated sugar

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make filling: chop nuts finely. Cut figs into small pieces with kitchen scissors. Add remaining ingredients and mix until combined.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Cut out leaves with cookie cutter. Re-roll the remaining pastry. Cut out leaves as the pastry last. On the half of leaves ‘draw’ veins with small knife. Make 2-3 small slashes. Place the filling on the second half of the leaves (without ‘drawing’) leaving empty border around outer edges. Brush edges with egg white and cover each leaf with filling with one leaf with veins. Beat the egg yolk with milk in a small bowl and brush the top of the leaves with. Sprinkle with granulated sugar. Place cookies on a baking tray lined with parchment paper and put the tray to the fridge until the oven is heated.

Bake at 375°F for 15 minutes (until the pastry is golden brown). Cool after baking on a wire rack.


 

Category: Pastries/tarts.

Tags: figs, hazelnut.