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45Total Time
30Prep Time
15Bake Time

Almond Marzipan Pie Pops

About the bake

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

45Total Time
30Prep Time
15Bake Time


  1. 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.

  2. 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.

  3. 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.

  4. 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. 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. 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.

  7. 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. 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.


  • For the pastry

    • 200g Allinson's Plain White Flour
    • 50g Lard
    • 50g Butter (unsalted)
    • 0pinch Salt
    • 3 tbsp Water
    • 1 tbsp Billington's Unrefined Golden Caster Sugar
  • For the filling

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


  • Mixing bowl
  • Knife
  • Cling film
  • Rolling pin
  • Lolly sticks
  • Pastry brush

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