Easy Lotus Biscoff Pastry Pie transforms simple frozen pastry and beloved Belgian cookie butter into a showstopping dessert that tastes like it came from a high-end bakery.
Prep Time:10 minutes
Total Time:10 minutes
Category:Dessert
Method:Baking
Cuisine:Belgian
Ingredients
Scale
2 sheets frozen puff pastry, thawed according to package directions
3/4 cup Lotus Biscoff cookie butter spread
1 egg, beaten, for egg wash
2 tablespoons milk, if needed to loosen the spread
6–8 Lotus Biscoff biscuits, crushed
2 tablespoons melted Biscoff spread, for drizzling
1 tablespoon powdered sugar, optional
Optional filling additions
1/4 cup white chocolate chips
2 tablespoons chopped toasted hazelnuts
Instructions
Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.
Place one sheet of thawed puff pastry on the prepared tray.
Warm the Biscoff spread briefly until it is soft enough to spread easily. If necessary, stir in a little milk.
Spread the Biscoff filling over the pastry, leaving a border of approximately 1 inch around the edges. Add white chocolate chips or chopped hazelnuts if desired.
Place the second pastry sheet over the filling. Gently press the edges together and seal with a fork.
Brush the top with beaten egg and make a few small slits to allow steam to escape.
Bake for 25–35 minutes, or until the pastry is puffed and deeply golden. Adjust the time according to your oven and the pastry package instructions.
Allow the pie to cool for 10–15 minutes so the filling can settle.
Drizzle with melted Biscoff spread and sprinkle with crushed biscuits.
Dust lightly with powdered sugar if desired, slice, and serve slightly warm.
Notes
Keep your puff pastry cold until the moment you assemble the pie, as warm pastry won’t puff properly.
When sealing the edges with a fork, press firmly but don’t pierce through the bottom layer, which could cause filling leakage.
If your Biscoff spread feels too thick to spread easily, resist the urge to overheat it. A few seconds in the microwave is plenty.