Peach Melba Pie Pops

Peach Melba Pie Pops Enlarge Image
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9 users rated this recipe an average rating of 3.5
Makes:
20 servings
Serving Size:
1 pop
Yields:
20 pops
Prep:
50 mins
Bake:
14 mins to 16 mins 400°F
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Peach Melba Pie Pops

Ingredients
1
recipe Sweetened Pastry for Double-Crust Pie
2
tablespoons seedless raspberry jam
20
paper or wooden lollipop sticks
2/3
cup canned peach pie filling
1/4
teaspoon almond extract
1/4
teaspoon ground cinnamon
20
 
Milk
1/2
2
teaspoons milk
1/8
teaspoon almond extract
3
tablespoons chopped butter toffee-flavor sliced almonds (optional)

Directions

  1. Preheat oven to 400 degrees F. Prepare Sweetened Pastry for Double-Crust Pie. On a lightly floured surface roll half of the dough at a time into a 12-inch circle. Using a 2 1/2-inch round or scalloped cookie cutter, cut dough into rounds; reroll scraps as necessary (you should have 40 rounds total). Place half of the pastry cutouts 2 inches apart on parchment- or foil-lined baking sheets, allowing space for sticks. Spread each round with some of the raspberry jam, leaving a 1/2 inch border. Press lollipop sticks gently into the pastry cutouts on the baking sheets, about 3/4 way atop the round.
  2. Place pie filling in a medium bowl. Using kitchens scissors, snip fruit into small pieces. Stir in 1/4 teaspoon almond extract and cinnamon.
  3. Spoon 1 teaspoon of the peach mixture onto the centers of the pastry cutouts on the baking sheets. Top each with a raspberry. Brush edges with milk. Top with the remaining pastry cutouts; seal edges with a fork. Brush with a little milk.
  4. Bake for 14 to 16 minutes or until golden brown. Using a spatula, transfer pastry pops to wire racks (do not pick up by sticks while hot); cool completely.
  5. For icing, in a small bowl whisk together powdered sugar, 2 teaspoons milk, and 1/8 teaspoon almond extract. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency. Drizzle icing over cooled cookies. If desired, sprinkle evenly with chopped almonds. Let stand until icing is set.

From the Test Kitchen

To store:

Layer pops between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days.

Nutrition Facts

(Peach Melba Pie Pops)
    Per serving:
  • 157 kcal cal.,
  • 8 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 6 mg chol.,
  • 140 mg sodium,
  • 19 g carb.,
  • 1 g fiber,
  • 7 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories

Chocolate Desserts, Desserts
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