RASPBERRY, WHITE CHOCOLATE MINI PIES
1 tablespoon water
2 tablespoons flour
1 package puff pastry sheets, thawed
4 ounces cream cheese, softened
2 tablespoons sugar plus more for decorating
1/2 cup white chocolate chips
1 package raspberries
Heat the oven to 400F. Beat the egg and water in a small bowl with a fork.
Sprinkle the flour on the work surface. Unfold one pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Using a round cutter, cut 12 (3-inch) circles. Repeat with the remaining pastry sheet.
Stir the cream cheese and 2 tablespoons of the sugar in a medium bowl until the mixture is smooth. Stir in the white chocolate chips.
Brush the edges of 12 pastry circles with the egg mixture. Place about 1 tablespoon cream cheese mixture in the center of each. Top with 1 to 3 raspberries. Place the remaining pastry circles over the filling. Press the edges firmly to seal. Crimp the edges with a fork. Brush the pastries with the egg mixture and sprinkle with the remaining sugar. Using a sharp knife, cut a small slit in the top of the filled pastries. Place onto baking sheet and bake for 20 minutes or until the pastries are golden brown.
EGG CUSTARD PIE
Heat oven to 350F. In a medium bowl, combine 2 lightly beaten eggs with 1 3/4 cups eggnog, 2 tablespoons bourbon, 1 tablespoon sugar, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground nutmeg and 1/4 teaspoon salt. Whisk until well combined. Pour into crust, bake for 35 to 40 minutes or until a knife inserted near the center comes out clean. Refrigerate at least an hour before serving.
Recipe adapted from relish, November 2015