Strawberries & Cream Pie Pops

Directions

1. Directions
2. Preheat oven to 400°F (200°C).
3. 1. Remove pie shells from freezer and allow to thaw at room temperature for 10 – 15 minutes. Remove shells from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.
4. 2. Cut out six shapes from each pie shell using a cookie cutter no larger than 3 inches (8 cm) in diameter.
5. 3. Press a lollipop stick gently against 6 pastry cut outs. Approximately 1 ¼ – 1 ½ inches (3 – 4 cm) of stick should overlap the pastry.
6. 4. Mix jam and cream cheese together and divide evenly between 6 cut outs, mounding in centre and leaving a ¼-inch (5 mm) border.
7. 5. Brush edges of pastry around the filling with beaten egg. Top with remaining cut outs. Gently press edges together, and crimp with a fork.
8. 6. Bake for 12-15 minutes, or until pastry is golden. Allow to cool completely before decorating or serving.
9. Tip: Dust with icing sugar or decorate with coloured icing when cool.