#header-inner {background-position: center !important; width: 100% !important;}

Friday, April 6, 2012

White Chocolate Biscoff Hand Pies

Pin It
Oftentimes, I feel like a child still growing into his or her body, with limbs that I haven't quite gotten used to. Does anyone else have this problem? I am constantly turning corners too sharply, only to bang my hip or scrape my elbow. Worse, I seem to misjudge the distance between the car door and my face. I wish I were kidding, but twice I have opened the car door right into my face. I have a gash and bump on my forehead right now to prove it...and the headache that accompanied me the rest of the day still makes me want to cry!
This "problem" of mine has nothing to do with these bite sized pies, except that as I type this two of my fingers are throbbing. Just before leaving work today, I smacked my hand into a wall. Hours later, the pain is finally subsiding.

Enough about my clumsiness, or whatever you want to call it. Let's talk about these cute little desserts! I found myself with some leftover pie crust dough one Saturday afternoon and just as I was ready to toss it, I decided to get a little creative. Using the mouth of a glass, I cut out as many circles as I could with the remaining dough. I placed a spoonful of Biscoff spread on the center, topped with a few white chocolate chips, and folded into a half circle, pinching the edges to seal. After a swipe of egg white and a sprinkle of turbinado sugar, I stuck these in the oven for 10-15 minutes, just until the Biscoff started to bust out of the sides and the crust turned light brown.

In minutes, I had a cute and tasty little dessert! They were good warm out of the oven, but just as good hours later...perfectly flaky and popping with their sweet center. You could easily fill the centers of these with anything...peanut butter and chocolate chips, Nutella, peanut butter and jelly...

What's your best use of leftover ingredients (pie dough or others)?
Two Years Ago: Sangria

White Chocolate Biscoff Hand Pies

-pie crust dough
-Biscoff spread
-white chocolate chips
-egg white & turbinado sugar (optional)

1. Preheat oven to 350F. Using a drinking glass, cut circles out of pie crust. Top with a spoonful of Biscoff and several white chocolate chips. Fold dough over to form a half circle and crimp the edges to hold together. 
2. Place prepared hand pies on a baking sheet. Brush pies with egg white and sprinkle with turbinado sugar. Bake for 10-15 minutes, until light brown. Allow to cool for 5 minutes on a wire rack before serving.