WHITE CHOCOLATE-LEMON PIE POPS
If you thought pie was the only dessert that couldn't be put on a stick, think again. This fun treat is easy to make with refrigerated Pillsbury™ Pie Crusts.
Provided by Cheri Liefeld
Categories Dessert
Time 35m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Spray cookie sheet, or line with silicone baking mat.
- Sprinkle flour on work surface. Unroll 1 pie crust on surface. Using 2-inch heart-shaped cookie cutter, cut hearts from crusts; place on cookie sheet. (Leftover pastry can be rolled in a ball, rolled out with a rolling pin and recut.)
- To make each pie pop, lightly press lollipop stick into heart so that it rests in center. Top each round with 1/2 teaspoon lemon curd and a few baking chips. Repeat cutting out hearts with other pie crust; cover each with second heart crust. With fork or lollipop stick, press around edges to seal. Brush tops of pops with beaten egg; sprinkle with granulated sugar. If desired, cut out small hearts from dough scraps and place on top.
- Bake about 15 minutes or until golden brown. Remove from cookie sheets; cool completely on cooling racks.
- Mix powdered sugar and milk to form a thin frosting. Place in pastry bag or decorating tube, and zigzag over top of each for decorative finish.
Nutrition Facts : ServingSize 1 Serving
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