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Grilled Figgy Pies Recipe
Grilled Figgy Pies Recipe photo by Taste of Home
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Grilled Figgy Pies Recipe

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Delicious figs combined with maple, walnuts and creamy mascarpone make a decadent treat that's easy to enjoy at a backyard cookout. These unique hand pies always disappear quickly. —Renee Murby, Johnston, Rhode Island
TOTAL TIME: Prep: 50 min. + freezing Grill: 10 min.
MAKES:12 servings
TOTAL TIME: Prep: 50 min. + freezing Grill: 10 min.
MAKES: 12 servings

Ingredients

  • 1 package refrigerated pie pastry
  • 12 dried figs
  • 1/4 cup bourbon
  • 1/2 cup chopped walnuts
  • 1/4 cup plus 1 tablespoon maple syrup, divided
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 2/3 cup (about 5 ounces) mascarpone cheese
  • 1 large egg
  • 1 tablespoon water

Nutritional Facts

1 hand pie: 280 calories, 17g fat (7g saturated fat), 35mg cholesterol, 137mg sodium, 28g carbohydrate (10g sugars, 1g fiber), 4g protein.

Directions

  1. Warm pie pastry to room temperature according to package directions. Meanwhile, in a small saucepan, combine figs and bourbon; add enough water to cover by 1 in. Cook, covered, over low heat until figs are plump, 15-20 minutes. Remove from heat; drain. Cool 15 minutes and pat dry. Cut each fig into quarters. Set aside.
  2. In same saucepan over medium-low heat, combine walnuts with 1/4 cup maple syrup, cinnamon and nutmeg. Cook, stirring constantly, until liquid is almost evaporated, 5-7 minutes. Spread nuts on a baking sheet lined with parchment paper; freeze until set, about 10 minutes.
  3. Unroll pastry sheets. Using a 4-in. round cutter, cut 12 circles, rolling and cutting scraps as necessary. Stir vanilla and remaining maple syrup into mascarpone cheese. Spread 1 scant tablespoon mascarpone mixture over half of each circle to within 1/4 in. of edge; layer with 2 teaspoons maple walnuts and four fig pieces. Make an egg wash by whisking egg and water; use to moisten edge of pastry. Fold dough over filling; press edges with a fork to seal. Repeat with remaining dough and filling. Brush egg wash over pies. Freeze pies on a parchment paper-lined baking sheet 10 minutes.
  4. Remove from baking sheet. Grill pies, covered, on a well-greased grill rack over medium direct heat until golden brown, 5-7 minutes per side. Yield: 1 dozen.
Originally published as Grilled Figgy Pies in Taste of Home June/July 2017


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