Nutella Pie Pops

Pie pops are the new cake pops. They’re simple to make using rolled-out rounds of pastry dough (make it from scratch or start with frozen puff) filled with practically anything. A quick brush with beaten egg and sprinkle of coarse sugar is enough — there’s no need for icing or elaborate decoration. Pie pops are perfect for parties — a great way to serve dessert without need for plates and forks.

Start with regular pastry or a package of frozen puff pastry, thawed; roll it out on a lightly floured surface and cut into rounds with a cutter or glass rim.

Add a dollop of Nutella (straight from the jar — what could be easier?) and lay on paper lollipop sticks, available at most craft stores.

Brush the edge with a little milk, top with another round of pastry, brush with more milk and sprinkle with coarse sugar. Poke with a fork to allow steam to escape.

Bake ’em.

Nutella Pie Pops

Alternatively, start with a package of frozen puff pastry, thawed.

1 1/3 cups all-purpose flour
1/4 tsp. salt
1/4 cup butter, chilled and cut into pieces
1/4 cup shortening, chilled and cut into pieces
2-4 Tbsp. ice-cold water

1 small jar Nutella
milk or cream, for brushing
popsicle or lollipop sticks
coarse sugar, for sprinkling

Make the pastry: in a large bowl or the bowl of a food processor, stir together the flour, sugar and salt. Add the butter and shortening and use a fork, pastry blender, wire whisk or use the “pulse” motion of the food processor to blend the mixture until it resembles coarse meal, with lumps of fat no bigger than a pea.

Drizzle the minimum amount of water over the mixture and stir until the dough comes together, adding a little more a bit at a time if you need it. Gather the dough into a ball, flatten it into a disc, wrap it in plastic and chill for at least half an hour.

Preheat the oven to 375F.

On a lightly floured surface, roll the pastry out 1/4″ thick. Cut into 2″-3″ rounds with a cookie cutter or glass rim, and brush the edge with beaten egg. Place a lollipop stick on the edge, overlapping the pastry by about 1/2″, and place a spoonful of Nutella in the middle of the pastry circle. Brush the edge lightly with milk or cream.

Top with a second circle and press the edges with a fork to seal. Transfer to a parchment-lined baking sheet, brush with a little more milk or cream and sprinkle with coarse sugar. Repeat with the remaining pastry and Nutella.

Bake for 20-25 minutes, until golden. Let cool for at least 10 minutes before serving. Makes about a dozen pie pops.

What’s yummier than Nutella? 15 more recipes you’ll love

Article Posted 5 years Ago
share this article
facebook twitter tumblr pinterest
See Comments
what do you think?
share this article
facebook twitter tumblr pinterest
See Comments
what do you think?
what do you think?
close comments

Related Videos