These mini pies on a stick look cute and taste delicious! Try these sweet treats from Ricardo over the holidays.
Raspberry pie lollipops
Ingredients:
- 1 egg
- 1 tbsp water
- 16 fresh or frozen raspberries
- 1/3 cup raspberry jam
- 1 lb frozen store-bought puff pastry, thawed
- 16 wooden sticks
- Coarse sugar (optional)
Method:
Line two baking sheets with parchment paper.
In a bowl, combine the egg and water with a fork. Set the egg wash aside.
In another bowl, gently toss the raspberries with the jam. Set aside.
On a floured work surface, roll out the puff pastry into two 10-inch squares (or use pre-rolled puff pastry). With a 2-inch cookie cutter, cut 32 discs of dough. With a round 1 ½-inch cookie cutter, cut out and discard the center of 16 of the discs to obtain dough rings.
Place the 16 discs of dough on the prepared sheet, spacing them evenly. Brush with egg wash. Place a stick on each disc. Press lightly. Cover with the rings of dough. Brush the rings with egg wash.
Spoon the raspberry filling in the center of each lollipop, taking care to place a raspberry on each one. Sprinkle with coarse sugar, if desired. Refrigerate for 15 minutes.
With the rack in the middle position, preheat the oven to 400°F.
Bake, one sheet at a time, for 18 to 20 minutes or until the crust is golden brown. Let cool completely.
These lollipops will keep for three to four days in an airtight container in a cool, dry place.
Makes 16
Courtesy Ricardo Larrivee
www.ricardocuisine.com/en
@ricardorecipes