Almond marzipan pie pops - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
For the pastry
- 200 g Plain white flour
- 50 g Lard
- 50 g Butter (unsalted)
- Salt
- 3 tbsp Water
- 1 tbsp Unrefined golden caster sugar
For the filling
- 4 tsp Jam strawberry
- 8 Apricot halves canned, drained
- 50 g Marzipan
- 3 tbsp Unrefined golden granulated sugar
- 1 Egg(s) (free range) beaten
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1
Place the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a pinch of salt.
For this step you'll need:
- 200g Plain white flour
- 50g Butter (unsalted)
- 50g Lard
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2
Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs (or blend it in a food processor). Stir in the caster sugar.
For this step you'll need:
- 1 tbsp Unrefined golden caster sugar
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3
Add 2-3 tbsps of cold water, stirring into the mix with a knife until it just sticks together. If necessary add a little more water.
For this step you'll need:
- 3 tbsp Water
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4
Turn the mixture out on a floured work surface and knead gently into a ball. Cover with cling film and chill in the fridge for 15 minutes if possible. This will help the pastry relax and prevent shrinkage.
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5
Set the oven to 220°c (200°c fan, gas mark 7). Roll out the pastry thinly and cut into 8 circles about 7 cm in diameter, and 8 circles about 6 cm in diameter. Place the smaller circles on a baking tray and press a lolly stick into each one.
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6
Spread the centre of the pastry with a little jam. Roll a pea size piece of marzipan into a ball, place on top then place an apricot over it.
For this step you'll need:
- 4tsp Jam strawberry
- 50g Marzipan
- 8 Apricot halves canned, drained
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7
Dampen the edge of the pastry with a little water then place the larger circles on pastry on top. Press down well to seal, then use the prongs of a fork to mark the edge.
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8
Brush with beaten egg and sprinkle well with sugar. Bake for 15 minutes until golden brown. Serve warm or cold. These will keep for 1 day in a cake tin.
For this step you'll need:
- 1 Egg(s) (free range) beaten
- 3 tbsp Unrefined golden granulated sugar