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Hand pies shaped as polar bears with white icing and coconut on top.

Biscoff Polar Bear Hand Pies


Biscoff Polar Bear Hand Pies are shaped like polar bears for the holiday season! You only need a few ingredients to make fun and festive hand pies with a flaky crust and creamy filling.


Units Scale


  • 2 sheets of ready roll puff pastry (Vegan & gluten-free)
  • 6 tablespoons of Biscoff spread /cookie butter
  • 3 tablespoons of dairy-free milk (for the ‘egg wash’)
  • 2 tablespoons of caster / granulated sugar

Ingredients for the icing

  • 250g of icing sugar
  • 1 +1/2 tablespoons of dairy-free milk
  • 1/2 teaspoon of coconut flavouring
  • Black food gel


  • Desiccated coconut


Method (pastry and filling)

  1. Pre-heat oven to 180°C fan and line 2 baking trays with grease-proof paper.
  2. Unroll the pastry sheets leaving in the baking paper. Use a rolling pin to slightly flatten out any wrinkles in the pastry.
  3. Using a bear shaped cookie butter, chomp out the shapes. Roll out the scraps to cut out a few more shapes. Transfer the pastry shapes to the refrigerator for 5 minutes.
  4. Transfer the Biscoff spread into a piping bag and pipe some into the middle of half of the pastry shapes. You can also use a spoon and spread it on. 
  5. Brush some dairy-free milk around the edge of the pastries, this will help the pastry stick. Tip: Don’t add too much filling or it will ooze out when baking.
  6. Lay the un-filled pastry shapes on top, Make sure to use your finger to press the edges of the pastry together so that they don’t lift when they bake & puff up in the oven. You can even use a fork to crimp the edges.
  7. Brush the pastries with some dairy-free milk and sprinkle over some sugar (optional). This will help the browning of the pastry.
  8. It’s best to bake the pies a tray at a time as the pastry will puff up. I like to bake 6 on a tray at a time. Place into the middle of the pre-heated oven and bake for 15-18 minutes or until golden in colour and the pastry is flakey.
  9. Remove from the oven and allow to cool slightly on the tray then transfer to a wire rack to cool completely.

Method (icing and decoration)

  1. Once the pastries are cool, in a small bowl mix together the icing sugar with the dairy-free milk and coconut flavouring. You want the icing to be of tooth paste consistency. If its too runny, simply add in more icing sugar. Transfer into a piping bag.
  2. Pipe the icing over the top of each pastry. Sprinkle over desiccated coconut (optional). Transfer any left over icing into a small bowl and colour with black food gel. Transfer this icing into a piping bag and snip off the tip.
  3. Cut a vegan marshmallow in half and stick to the middle of the pastry (for the polar bear snout). Allow the icing to dry for 20 minutes. 
  4. Pipe on the eyes and nose. Allow the icing to set then serve and enjoy.


To store: These are best eaten the same day they are made. However, you can store them in the fridge in a sealed container for up to 3 days. 

Where to find vegan and gluten-free puff pastry? I use JusRol which I picked up from my local supermarket. You can find it in shops such as ASDA, Tesco, Morrisons and Sainsburys.

Prepare the pastry: Remove the refrigerated pastry from the fridge and remove the packaging. Allow the pastry to sit at room temperature for 5-8 minutes. This will make the pastry easier to work with and roll out without tearing.

  • Prep Time: 5 minutes
  • Cook Time: 15-18 minutes
  • Category: Pastry
  • Method: Baking
  • Cuisine: American

Keywords: Puff pastry, Christmas baking, PolarBear Hand Pies, Hand Pies