Description
Biscoff Polar Bear Hand Pies are shaped like polar bears for the holiday season! You only need a few ingredients to make fun and festive hand pies with a flaky crust and creamy filling.
Ingredients
Units
Scale
Ingredients
- 2 sheets of ready roll puff pastry (Vegan & gluten-free)
- 6 tablespoons of Biscoff spread /cookie butter
- 3 tablespoons of dairy-free milk (for the ‘egg wash’)
- 2 tablespoons of caster / granulated sugar
Ingredients for the icing
- 250g of icing sugar
- 1 +1/2 tablespoons of dairy-free milk
- 1/2 teaspoon of coconut flavouring
- Black food gel
Decoration
- Desiccated coconut
Instructions
Method (pastry and filling)
- Pre-heat oven to 180°C fan and line 2 baking trays with grease-proof paper.
- Unroll the pastry sheets leaving in the baking paper. Use a rolling pin to slightly flatten out any wrinkles in the pastry.
- Using a bear shaped cookie butter, chomp out the shapes. Roll out the scraps to cut out a few more shapes. Transfer the pastry shapes to the refrigerator for 5 minutes.
- Transfer the Biscoff spread into a piping bag and pipe some into the middle of half of the pastry shapes. You can also use a spoon and spread it on.
- Brush some dairy-free milk around the edge of the pastries, this will help the pastry stick. Tip: Don’t add too much filling or it will ooze out when baking.
- Lay the un-filled pastry shapes on top, Make sure to use your finger to press the edges of the pastry together so that they don’t lift when they bake & puff up in the oven. You can even use a fork to crimp the edges.
- Brush the pastries with some dairy-free milk and sprinkle over some sugar (optional). This will help the browning of the pastry.
- It’s best to bake the pies a tray at a time as the pastry will puff up. I like to bake 6 on a tray at a time. Place into the middle of the pre-heated oven and bake for 15-18 minutes or until golden in colour and the pastry is flakey.
- Remove from the oven and allow to cool slightly on the tray then transfer to a wire rack to cool completely.
Method (icing and decoration)
- Once the pastries are cool, in a small bowl mix together the icing sugar with the dairy-free milk and coconut flavouring. You want the icing to be of tooth paste consistency. If its too runny, simply add in more icing sugar. Transfer into a piping bag.
- Pipe the icing over the top of each pastry. Sprinkle over desiccated coconut (optional). Transfer any left over icing into a small bowl and colour with black food gel. Transfer this icing into a piping bag and snip off the tip.
- Cut a vegan marshmallow in half and stick to the middle of the pastry (for the polar bear snout). Allow the icing to dry for 20 minutes.
- Pipe on the eyes and nose. Allow the icing to set then serve and enjoy.
Notes
To store: These are best eaten the same day they are made. However, you can store them in the fridge in a sealed container for up to 3 days.
Where to find vegan and gluten-free puff pastry? I use JusRol which I picked up from my local supermarket. You can find it in shops such as ASDA, Tesco, Morrisons and Sainsburys.
Prepare the pastry: Remove the refrigerated pastry from the fridge and remove the packaging. Allow the pastry to sit at room temperature for 5-8 minutes. This will make the pastry easier to work with and roll out without tearing.
- Prep Time: 5 minutes
- Cook Time: 15-18 minutes
- Category: Pastry
- Method: Baking
- Cuisine: American