Ingredients
Prep
- Pillsbury™ Frozen Pie Dough Sheets - 12 each
Mac Nut Coconut Butter
- Macadamia nuts, raw - 1 lb or 3 1/2 cups
- Sweetened shredded coconut - 6 oz or 2 cups
- Coconut oil, melted - 2 oz or 1/4 cup
- Kosher salt - 1/2 tsp
Assembly
- Ube Halaya jam - 2 lb 8.00 oz or 5 cups
- Eggs, large - 8 oz or 4 each
- Water, cool - 4 oz or 1/2 cup
Ube Glaze
- Confectioner's sugar - 1 lb 5.00 oz or 5 cups
- Coconut milk, canned - 7 oz or 3/4 cup
- Ube Halaya jam - 2 oz or 1/4 cup
- Blue food coloring - 1 tsp
- Red food coloring - 1/2 tsp
Directions
Mac Nut Coconut Butter
- Add Macadamia nuts, coconut, coconut oil and salt to bowl of food processor.
- Puree 5-6 minutes or until completely smooth, stopping to scrape sides of bowl several times.
Assembly
- Deposit #30 scoop of Ube Halaya jam into center of dough circle; spread jam out, leaving a narrow border.
- Add #70 scoop of Mac Nut Coconut Butter; flatten slightly.
- Whisk together egg and water; brush onto border of dough.
- Top with dough circle then push edges down with fork to seal.
- Brush top with egg wash and make 1 slit in center of each pie to allow steam to escape.
- Bake as directed below until golden brown and flaky; allow to cool to room temperature:
- Convection Oven* - 350°F for 15-20 minutes
- *Rotate pans baked in convection oven one-half turn (180°) after 7 minutes of baking
- Standard Oven - 400°F for 20-25 minutes
Ube Glaze
- Whisk together confectioner's sugar, coconut milk and Ube Halaya jam in mixing bowl until well combined.
- Add food coloring and whisk together; deposit #70 scoop of glaze over each cooled mini pie, allowing it to drip over edges.
- Allow glaze to set before serving.
Formulation courtesy of General Mills Foodservice
