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.