It’s no secret that I love Nutella, so it should come as no surprise that these Nutella pie pops were the first thing I added to the menu for Clara’s birthday party. I changed the menu so many times, but I never wavered on my decision to include these. I knew they would be the perfect party favor, and they were the food I was most excited about leading up to the party. This, of course, has absolutely nothing to do with the fact that I sampled a few in the days before the party, you know, for quality control.
With the pie dough made in advance, these sweet little pops were a cinch to make. The Nutella bakes up almost brownie like, which makes these pops totally irresistible. Of course, you can substitute Nutella with your favorite filling. The possibilities are practically endless – peanut (or other nut) butter, strawberries or other berries, apples, cherries, peaches, pumpkin. You get the idea. And while I think the pop aspect of these makes them super fun, you can obviously leave out the stick and have Nutella hand pies.
- COOK TIME:
- YIELD: about 30, depending on size
1 batch pie dough
About ¾ cup Nutella
About 30 8-inch lollipop sticks
1 egg, whisked together with a little water
Coarse sugar, for sprinkling
Heat oven to 375º. Line two baking sheets with parchment or nonstick baking mats.
On a lightly floured work surface, roll out the pie dough to about ⅛-inch thick. This may seem thin, but remember you’ll be sandwiching two pieces of dough together. Use a small cookie cutter (mine was 2½ inches wide) to cut out shapes of your choosing.
Place the Nutella in a piping bag or sandwich bag with one corner snipped off, and pipe about 1 teaspoon of filling onto half of the shapes, leaving about a ¼-inch border (see my picture above). Place a lollipop stick in the center of each filled shape, making sure the top of the stick is near the top of the shape. Wet your finger in a small bowl of water and wet the edge of the filled shape. Wet the edges of an unfilled shape and gently press it onto a filled one. Use a fork to crimp the edges. Repeat until all the dough shapes have been filled and sealed.
Place the filled pie pops on the prepared baking sheets. Use a pastry brush to add a light coating of egg wash to each pie, then sprinkle with coarse sugar. Use a small fork to prick the pies to allow steam to escape.
Bake for 15-18 minutes, until the pies are light golden. Cool for about 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Once cool, store in an airtight container or package in individual cellophane bags.