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Nutella & Cream Cheese Pie Pops

Bring something special to the table with this well-loved recipe.

Course: Others

Ingredients

For the Pie Crust:
  • 2 cups unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1 cup (16 tablespoons) cold unsalted butter
  • 1/2 cup cream cheese, cut into tiny cubes
For the Filing:
  • 4 ounces cream cheese
  • 4 ounces Nutella or other hazelnut spread
For the Coating:
  • 1 egg, beaten
  • Sugar for sprinkling

Instructions

For the Pie Crust:
    Cup of Yum
  1. Whisk together the flour, salt, baking powder, and cinnamon. Add the butter and cream cheese, working it in to make a coarse/crumbly mixture, leaving most of the butter and cream cheese in large, pea-sized pieces.
  2. Turn the dough out onto a floured work surface, and bring it together with a few quick kneads.
  3. Pat the dough into a rough 10" log, flour the top lightly, then roll it into an 10" x 10" rectangle. Dust both sides of the dough with flour, then fold it in three like a letter.
  4. Flip the dough over, sprinkle lightly with flour, then roll it again into an 8" x 10" rectangle. Fold it in three again. Wrap the dough, and chill for at least 1 hour before using.
Once the dough is ready:
  1. Preheat oven to 375 degrees (F).
  2. Roll the dough out into a 16" x 16" square; it should be about 1/4 inch thick. Using a small round cutter (I used a 2 1/2 inch wide biscuit cutter), cut out as many rounds as possible, making sure you keep an even number.
  3. Place about 1/2 teaspoon of nutella and a 1/2 teaspoon of cream cheese on half of the cut-outs, leaving about 1/4 inch boarder so there's no leaking while they bake.
  4. Place a lollipop stick in the center of each filled shape, making sure the top of the stick is secure and not poking through the dough.
  5. Using a pastry brush wet the edges of each filled pie crust with a small amount of the egg wash. Then repeat the process with the unfilled cut-outs, just lightly coating the edges with egg wash before gently pressing it on top a filled one. Use a fork to crimp the edges. Repeat until all the dough shapes have been filled and sealed.
  6. Place the pie pops on a large baking sheet, then add a light coating of egg wash to each pie before sprinkling with sugar. With a small sharp knife make a tiny x on each pie.
  7. 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.