Almond Apple Pie Pops


25 pops

Prep Time

1 hour

Cooking Time

12-15 minutes

  • 1-7 ounce box Odense Almond Paste

  • 2 tablespoons butter

  • 2 cups mixed apples, peeled, cored and diced small

  • 1 tablespoon lemon juice

  • 1/3 cup sugar plus more for sprinkling

  • 3 tablespoons apple juice concentrate or boiled cider (Boiled cider is a sweet dark syrup found in most health food stores or on line at King Arthur Flour.)

  • 1 tablespoon all-purpose flour plus more for dusting counter

  • 1 tablespoon cornstarch

  • 1/2 teaspoon cinnamon

  • Pinch each: salt, nutmeg

  • 1-14.1 ounce package refrigerated pie crust or 2 homemade pie crusts

  • 1 beaten egg

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Odense Almond Paste and homemade pie filling makes these pops extra special! These delightful bites are great for kids and adults alike … think picnics and parties!    

Related  Black And White Poke Cake
1) Melt butter in a skillet over a medium high heat. Add apples, lemon juice and sugar. Cook until apples start to break down. While apples are cooking: Whisk apple juice concentrate or boiled cider, flour, cornstarch, cinnamon, salt and nutmeg until mixed. Turn heat to low and pour mixture over apples. Stir until combined and thickened. Pour into a pie plate and refrigerate. Note: Filling can be made 3 days ahead and refrigerated for ease of preparation.

2) While filling is cooling: Preheat oven to 425°F and adjust oven rack to second lowest rung. Line rimless cookie sheets with parchment paper. Roll Odense Almond Paste (like a pie crust) on a lightly floured counter. Cut out 25 disks, using a 2 inch round cookie cutter and set aside.

3) Roll out one pie crust on same floured counter, keeping other one refrigerated. Cut out 25 disks of pie crust, using a 2 1/2 inch round cookie cutter. Place 12 disks on parchment paper. Brush disks with beaten egg and lay an almond disk on top. Lay one cake pop stick on each round (almost to center) and gently press into dough.

4) Fill each disk with 1 teaspoon (measuring spoon) cooled pie filling, keeping away from edge of crust. Lightly brush edges of top pie crust with egg and lay over pie filling, matching edges together. Gently press edges together, especially around pop stick, and press together with fingertips. Seal edges with flour dipped fork tines. Repeat until all pops are covered.

5) Brush tops with egg and sprinkle with sugar. Make a small X in middle of each pop. Bake for 12-15 minutes or until golden brown. Cool on wire rack. Repeat with remaining ingredients. Store in plastic bags for 3 days.

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