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Three pie pops - circular pies on sticks, one broken open showing an apricot and jam inside Tried & Tested

Almond marzipan pie pops

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This is a great way to use up any left over pastry. You will need some paper lollypop sticks from cake decorating stores.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:8
  • Skill level:easy

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Ingredients

For the pastry

  • 200g 7⅛ oz Plain white flour (we like Allinson) Plain white flour
  • 50g 1⅞ oz Lard
  • 50g 1⅞ oz Butter (unsalted)
  • Salt
  • 3tbsp 3tbsp Water
  • 1tbsp 1tbsp Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar

For the filling

  • 4tsp 4tsp Jam strawberry
  • 8 8 Apricot halves canned, drained
  • 50g 1⅞ oz Marzipan
  • 3tbsp 3tbsp Unrefined golden granulated sugar (we like Billington's) Unrefined golden granulated sugar
  • 1 1 Egg(s) (free range) beaten

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Place the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a pinch of salt.

    Ingredients for this step

    • 200g 7⅛ oz Plain white flour (we like Allinson) Plain white flour
    • 50g 1⅞ oz Butter (unsalted)
    • 50g 1⅞ oz Lard
  2. Classic mode Step 2

    Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs (or blend it in a food processor). Stir in the caster sugar.

    Ingredients for this step

  3. Classic mode Step 3

    Add 2-3 tbsps of cold water, stirring into the mix with a knife until it just sticks together. If necessary add a little more water.

    Ingredients for this step

    • 3tbsp 3tbsp Water
  4. Classic mode Step 4

    Turn the mixture out on a floured work surface and knead gently into a ball. Cover with cling film and chill in the fridge for 15 minutes if possible. This will help the pastry relax and prevent shrinkage.

  5. Classic mode Step 5

    Set the oven to 220°c (200°c fan, gas mark 7). Roll out the pastry thinly and cut into 8 circles about 7 cm in diameter, and 8 circles about 6 cm in diameter. Place the smaller circles on a baking tray and press a lolly stick into each one.

  6. Classic mode Step 6

    Spread the centre of the pastry with a little jam. Roll a pea size piece of marzipan into a ball, place on top then place an apricot over it.

    Ingredients for this step

    • 4tsp 4tsp Jam strawberry
    • 50g 1⅞ oz Marzipan
    • 8 8 Apricot halves canned, drained
  7. Classic mode Step 7

    Dampen the edge of the pastry with a little water then place the larger circles on pastry on top. Press down well to seal, then use the prongs of a fork to mark the edge.

  8. Classic mode Step 8

    Brush with beaten egg and sprinkle well with sugar. Bake for 15 minutes until golden brown. Serve warm or cold. These will keep for 1 day in a cake tin.

    Ingredients for this step