I found this recipe in the Sunday paper:
APPLE PIE POPS
Servings: 20 pops
2 large apples or 3 small, peeled, cored and diced
1/2 cup sugar, plus 2 tablespoons, divided
1 teaspoon lemon juice
1/2 teaspoon apple pie spice blend
1 tablespoon cornstarch
1 tablespoon water
15-ounce package prepared rolled pie dough (contains 2 pieces)
20 lollipop sticks
1 egg yolk
1 teaspoon water
1 teaspoon cinnamon
Servings: 20 pops
2 large apples or 3 small, peeled, cored and diced
1/2 cup sugar, plus 2 tablespoons, divided
1 teaspoon lemon juice
1/2 teaspoon apple pie spice blend
1 tablespoon cornstarch
1 tablespoon water
15-ounce package prepared rolled pie dough (contains 2 pieces)
20 lollipop sticks
1 egg yolk
1 teaspoon water
1 teaspoon cinnamon
Heat the oven to 375 degrees. Line 2 baking sheets with parchment paper, then coat the paper with cooking spray.
In a medium saucepan over medium-high, combine the apples, 1/2 cup of the sugar, lemon juice and apple pie spice. Bring to a boil, then cook for 2 minutes. In a small glass, mix the cornstarch and water, then add to the apples. Stir and continue cooking until thick.
Remove the apple mixture from the heat and set aside. One at a time, unfold each sheet of pie dough and run a rolling pin over it several times. Use a 3-inch round cookie cutter to cut 10 circles of dough from each. Knead and reroll the scraps as needed.
Place a scant tablespoon of apple filling in the center of each circle. If you have a dumpling press, it works great to seal these. Otherwise, fold each round in half and seal the edges by crimping with a fork.
Poke a lollipop stick into the corner of the crescent and run it up the inside of the fold. Pinch the dough around the stick to anchor it. Arrange the pie pops on the prepared baking sheets.
In a small bowl, whisk together the egg yolk and water, then brush it over the tops of the pops. In a small bowl, mix together the remaining 2 tablespoons of sugar and the cinnamon. Sprinkle over the pops.
Bake for 15 minutes, or until golden brown. Let cool for a few minutes on the baking sheet.
In a medium saucepan over medium-high, combine the apples, 1/2 cup of the sugar, lemon juice and apple pie spice. Bring to a boil, then cook for 2 minutes. In a small glass, mix the cornstarch and water, then add to the apples. Stir and continue cooking until thick.
Remove the apple mixture from the heat and set aside. One at a time, unfold each sheet of pie dough and run a rolling pin over it several times. Use a 3-inch round cookie cutter to cut 10 circles of dough from each. Knead and reroll the scraps as needed.
Place a scant tablespoon of apple filling in the center of each circle. If you have a dumpling press, it works great to seal these. Otherwise, fold each round in half and seal the edges by crimping with a fork.
Poke a lollipop stick into the corner of the crescent and run it up the inside of the fold. Pinch the dough around the stick to anchor it. Arrange the pie pops on the prepared baking sheets.
In a small bowl, whisk together the egg yolk and water, then brush it over the tops of the pops. In a small bowl, mix together the remaining 2 tablespoons of sugar and the cinnamon. Sprinkle over the pops.
Bake for 15 minutes, or until golden brown. Let cool for a few minutes on the baking sheet.
1 comment:
Oh dear - looks like a cooking party at my house.
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