Almond marzipan pie pops - recipe

Almond marzipan pie pops

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  • Serves

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For the pastry

For the filling

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  1. 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
  2. 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
  3. 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
  4. 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.

  5. 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.

  6. 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
  7. 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.

  8. 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

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