Ingredients
- ingredients
- 2 frozen deep dish pie shell
- 4 tbsp (60 mL) seedless strawberry jam
- 1 tbsp (15 mL) strawberry cream cheese
- 6 lollipop sticks 4 inch/10 cm long
- 1 egg, beaten
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Strawberries & Cream Pie Pops
Time: 56 minutes prep, 1 hours cook
Servings: 6
Directions
- Directions
- Preheat oven to 400°F (200°C).
- 1. Remove pie shells from freezer and allow to thaw at room temperature for 10 â 15 minutes. Remove shells from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.
- 2. Cut out six shapes from each pie shell using a cookie cutter no larger than 3 inches (8 cm) in diameter.
- 3. Press a lollipop stick gently against 6 pastry cut outs. Approximately 1 ¼ â 1 ½ inches (3 â 4 cm) of stick should overlap the pastry.
- 4. Mix jam and cream cheese together and divide evenly between 6 cut outs, mounding in centre and leaving a ¼-inch (5 mm) border.
- 5. Brush edges of pastry around the filling with beaten egg. Top with remaining cut outs. Gently press edges together, and crimp with a fork.
- 6. Bake for 12-15 minutes, or until pastry is golden. Allow to cool completely before decorating or serving.
- Tip: Dust with icing sugar or decorate with coloured icing when cool.
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Summary
Playful pie pops are the perfect treat for spring time. Kids will love decorating the cute cookie cutter shapes too.