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Save to my recipesAlmond Marzipan Pie Pops Ingredients
| 200 grams | Plain White Flour (Allinson Nature Friendly) |  |
| 50 grams | Lard | |
| 50 grams | Butter | |
| 1 tbsp | Caster Sugar (Silver Spoon Homegrown) |  |
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Almond Marzipan Pie Pops
Recipe Submitted By: bakingmad
This is a great way to use up any left over pastry and much nicer than jam tarts! Use sweet pie filling if liked. You will need some paper lollypop sticks from cake decorating stores
| Preparation Time | 30 minutes |
|---|---|
| Baking Time | 15 minutes |
| Portions | 8 |
| Skill Level | Easy |
| Average Rating |  |
Additional Ingredients
| 4 tsp | Strawberry Jam | |
| 8 | Apricots Canned halves, Drained | |
| 50 grams | Finest Quality Marzipan Ready to Roll (Silver Spoon Create) |  |
| 3 tbsp | Granulated Sugar (Silver Spoon Homegrown) |  |
| 1 | Egg Whites Beaten |  |
This recipe uses
How to make Almond Marzipan Pie Pops
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
- Place the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a pinch of salt.
-
Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs. ( or even easier- blend it in a food processor)
-
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.
- Set the oven to 220°c, 200°c fan, gas 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
- 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. 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.
- Brush with beaten egg and sprinkle well with sugar. Bake for 15 ins until golden brown. Serve warm or cold. These will keep for 1 day in a cake tin.
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