We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

Almond marzipan pie pops

  • Total Time

    45m
    • Prep Time

      30m
    • Bake Time

      15m
  • Serves

    8


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

Method

  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.

  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.

  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.

  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. 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. 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.

  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. 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.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Recipe Alternatives

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close