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Apple Pie Pops

American · Dessert · Medium

Apple Pie Pops

Total
2 hr 20 min
Prep
1 hr 50 min
Serves
12
Calories
190
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Little rounds of flaky pastry seal around cinnamon apples, then bake on sticks with a sparkling sugar crust. Small enough to hold, sturdy enough to share.

Cooking the filling before assembly keeps Apple Pie Pops neat: the apples soften and their juices reduce before they are tucked between thin pastry rounds. A firm crimp anchors the stick and keeps the filling where it belongs.

Let both dough and filling cool fully before rolling. Use oven-safe paper lollipop sticks, and leave a generous bare border around each spoonful so the pastry edges can seal tightly.

SweetCrispyRichBakingPartyMake AheadVegetarianNut-free

Method

  1. Pulse the flour, pastry sugar and salt in a food processor. Add the cold pastry butter and shortening and pulse to pea-sized crumbs. Add the ice water a spoonful at a time, stopping when a squeezed handful holds together.

  2. Press the dough into a flat disk, wrap and refrigerate for . Meanwhile, melt the filling butter in a skillet over medium heat for .

  3. Add the diced apples, brown sugar, cinnamon, nutmeg and lemon juice. Cook for , stirring, until the apples are tender and no loose juice remains. Spread on a plate to cool while the dough chills.

  4. Heat the oven to 375°F (190°C). Roll the dough between sheets of parchment to 1/8 inch thick. Cut 24 rounds with a 2 1/2-inch cutter, gently gathering and rerolling the scraps once.

  5. Set 12 rounds on parchment-lined sheet pans. Press an oven-safe paper lollipop stick halfway across each round, then add 1 level tbsp cooled apple filling, leaving a 1/2-inch border.

  6. Whisk the egg with the finishing water and brush a little around each border. Add the top rounds, press firmly around the sticks and crimp with a fork. Cut a small vent in each top, brush with egg wash and scatter with the finishing sugar.

  7. Bake for until the pastry is golden, the bottoms are browned and the egg wash is dry and set. Cool on the pans for before lifting by the sticks.

Forkue tips

  • If the dough softens while cutting, slide it onto a tray and refrigerate briefly so the circles lift cleanly.
  • Only use sticks labeled oven-safe; ordinary plastic lollipop sticks cannot go into the oven.

Storing and reheating

Keep in a sealed container at room temperature for 1 day or refrigerate for up to 3 days. Re-crisp at 325°F, then cool before lifting by the sticks. Freeze baked pops for up to 1 month.

Kitchen gear

Food processorTop picks on AmazonRolling pinTop picks on AmazonRound cutterTop picks on AmazonSheet pansTop picks on Amazon
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Nutrition per serving, estimated

190Calories
3gProtein
23gCarbs
10gFat

Apple Pie Pops: FAQ

Can I make these without sticks?

Yes. Seal the circles exactly the same way and serve them as small hand pies. The baking temperature and doneness cues stay the same.

Why did the filling leak?

The filling was too wet, too warm or too close to the edge. Reduce its juices in the skillet, cool it fully and keep the pastry border clean before crimping.

How do I store and reheat Apple Pie Pops?

Keep in a sealed container at room temperature for 1 day or refrigerate for up to 3 days. Re-crisp at 325°F, then cool before lifting by the sticks. Freeze baked pops for up to 1 month.

How long does Apple Pie Pops take?

About 2 hr 20 min in total: 1 hr 50 min prep and 30 min cooking.

What do I need to make Apple Pie Pops?

The key ingredients are all-purpose flour, butter, vegetable shortening, apples, ground cinnamon and butter, plus pantry basics.

Any tips for Apple Pie Pops?

If the dough softens while cutting, slide it onto a tray and refrigerate briefly so the circles lift cleanly.

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