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.

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Article Posted 7 years Ago

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