Pint Size Bakery & Coffee’s Fig and Ricotta Hand Pies
1 cup (2 sticks) unsalted butter, room temperature
8 oz. cream cheese, cut into ½-inch cubes
Pinch kosher salt
2¼ cups unbleached all-purpose flour, divided
½ cup granulated sugar
2 whole fresh eggs
1 Tbsp. whole milk, half-and-half or cream
1 cup fresh ricotta cheese, divided
8 black mission figs, quartered and stems
3 Tbsp. honey, divided
Raw sugar for sprinkling
• Using a stand mixer fitted with the paddle attachment or a hand-held mixer, combine the butter, cream cheese and salt until no lumps remain. Add 1¾ cups flour and mix just until combined. Wrap the dough in plastic and refrigerate for several hours.
• Portion the chilled dough into 8 equal pieces. In a small bowl, combine the remaining ½ cup flour and the granulated sugar. Dust the work surface and the dough pieces liberally with the flour-sugar mixture. Roll each piece into a 5½-inch disk.
• Whisk the eggs and milk together to create an egg wash. Lightly brush the edges of each disk with the wash. Reserve remaining egg wash. Refrigerate the dough until firm, about 10 minutes.
• Spread 2 tablespoons ricotta onto the center of each disk. Top each with 4 fig quarters and drizzle with 2 teaspoons honey. Fold the circle in half (as though making a taco) and firmly crimp the edges together. Freeze the formed hand pies until completely firm.
• Preheat the oven to 400 degrees. Lightly brush the top of each hand pie with the remaining egg wash and sprinkle with raw sugar. Gently score the tops with a sharp knife and place on a sheet tray lined with parchment paper. Bake approximately 25 minutes, until a dark golden brown.