Tuesday, December 24, 2013

Are you looking for the perfect out-of-the-box recipe that can double as an appetizer and dessert? We can supply you with just the right recipe - honeyed fig pie pops! These mouthwatering pops bring a bold flavor and are the ideal portion size. They're just small enough for you to justify trying all the different foods!

Photography by Bill Bettencourt, of Bettencourt Studio

Hostess Tip: Honeyed Fig Pie Pops are perfectly portioned sweet pies on a stick! They’re fun and versatile to display and positively delectable. They are also easily mixed into dinner parties or buffets because of their festive topping and they can be served as appetizers or dessert! Options are always sweet.

 -- Andrea Smetona, of Cakewalk Desserts (as seen in her bookEasy as Pie Pops)

Yields 12 Pie Pops
Pie Crust:
2 homemade pie crusts OR store-bought refrigerated/rolled pie crusts (9 inch/23 cm)
olive oil, for garnish
fresh rosemary, for garnish 

For the fig & cheese filling:
½ cup (120 g) cream cheese, softened
½ cup (118 ml) whipping cream
1 large egg
½ cup (100 g) brown sugar
¼ cup (24 g) all-purpose flour
¼ tsp salt
¼ cup (85 g) honey
5 cups (828 g) brown or black figs, chopped small 

Baking Supplies:
large cookie sheet
(12) 8 inch/20 cm paper “cookie sticks”
3 inch/7.6 cm round cookie cutter
silicone basting brush 

For the filling:
1. In a large bowl, mix together cream cheese, whipping cream, egg, brown sugar and salt. Add in the flour and last add the honey. Toss in the chopped figs and stir until coated.

2. Pour into a 9 inch/23 cm pie dish and bake at 350˚F/176˚C for 20-25 minutes.

3. Allow to cool to room temperature before using as filling for pie pops.

For the pie pops:
1. Flour both sides of (2) 9 inch/23 cm round homemade or refrigerated pie crusts; roll flat with a rolling pin.

2. Using a 3 inch/7.6 cm round cookie cutter, cut out 24 rounds from the dough, saving 12 for the bottom crust and 12 for the top crust.

3. Lay out the 12 bottom crusts on a large, greased and floured baking sheet with 6 crusts along the top edge and 6 crusts along the bottom edge. Brush each bottom crust with egg whites using a silicone basting brush. Press an 8 inch/20 cm long cookie stick firmly on top of the center of each bottom crust.

4. Spoon a 1 ½ inch (approximately 4 cm) piece of fig mixture in the center of each bottom crust. Place top crust over each bottom crust and press firmly around the sides only, sealing the filling inside.

5. Create a cookie stick dowel by cutting a 1 inch/2.5 cm piece off of the end of an 8 inch/20 cm cookie stick. Use this dowel to crimp the sealed edges of the pie pop by pressing firmly on each side of the stick first, then, move counter-clockwise around the edges. This will keep the stick from moving around once the pie pop is baked.

6. After each pop is sealed and pressed, brush olive oil on top of each top crust and sprinkle with fresh rosemary.

7. Bake the sheet in the center rack of the oven for 15-18 minutes at 350˚ F/190˚C until the crust is nice and golden.

8. Then place the individual pops on a cooling rack and let cool for at least 15 minutes before serving. *Optional: Serve warm with honey.

Thanks to Andrea Smetona, of Cakewalk Desserts, you can dive into the world of pops and try your hand at this delightful recipe. Find this recipe and many others for your dinner table in our holiday cookbook, Sugar and Spice.


Have a recipe that you are interested in sharing? We'd love to see it! Send your instructions and unedited photos to blog@shopruche.com for a chance to join our Ruche Blogger Family and become published.