Peach Melba Pie Pops

Peach Melba Pie Pops

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From: Diabetic Living Magazine

Make mini pies-on-a-stick for a fun taste-of-summer treat.

Ingredients 20 servings

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Original recipe yields 20 servings
Nutrition per serving may change if servings are adjusted.
  • Sweetened Pastry
  • 2½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ½ cup shortening
  • ¼ cup butter, cut up
  • ½ to ⅔ cup ice water, divided
  • Pops
  • 2 tablespoons seedless raspberry jam
  • 20 paper or wooden lollipop sticks
  • ⅔ cup peach pie filling
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon almond extract
  • 20 fresh raspberries
  • Milk for brushing
  • Icing
  • ½ cup powdered sugar
  • 2 teaspoons milk, plus more as needed
  • ⅛ teaspoon almond extract


  • Prep

  • Ready In

  1. To prepare pastry: Preheat oven to 400°F. Line two large baking sheets with parchment paper or foil; set aside. In a large bowl, stir together flour, 2 tablespoons sugar and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size.
  2. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather the dough into a ball and gently knead until it holds together. Divide in half; shape each portion into a ball.
  3. On a lightly floured surface, roll half of the dough at a time into a 12-inch circle. Using a 2½-inch round or scalloped cookie cutter, cut dough into rounds; reroll scraps as necessary (you should have 40 rounds total). Place half of the pastry cutouts 2 inches apart on the prepared baking sheets, allowing space for sticks.
  4. To assemble pops: Spread each round with some of the raspberry jam, leaving a ½ inch border. Press lollipop sticks gently into the pastry cutouts on the baking sheets, positioning a stick about three-fourths of the way over each round.
  5. Place pie filling in a medium bowl. Using kitchen scissors, snip fruit into small pieces. Stir in cinnamon and the ¼ teaspoon almond extract.
  6. Spoon 1 teaspoon of the peach mixture onto the center of each of the pastry cutouts on the baking sheets. Top each with a raspberry. Brush edges with milk. Top with the remaining pastry cutouts; seal edges with a fork. Brush with a little milk.
  7. Bake for 14 to 16 minutes or until golden brown. Using a spatula, transfer pastry pops to wire racks (do not pick up by sticks while hot); cool completely.
  8. To prepare icing: In a small bowl, whisk together powdered sugar, 2 teaspoons milk, and ⅛ teaspoon almond extract. If needed, stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency. Drizzle icing over cooled cookies. If desired, sprinkle evenly with chopped almonds. Let stand until icing is set.
  • To make ahead: Layer pops between sheets of wax paper in an airtight container; cover. Store at room temperature for up to 2 days.

Nutrition information

  • Serving size: 1 pop
  • Per serving: 157 calories; 8 g fat(3 g sat); 1 g fiber; 19 g carbohydrates; 2 g protein; 46 mcg folate; 6 mg cholesterol; 7 g sugars; 76 IU vitamin A; 1 mg vitamin C; 10 mg calcium; 1 mg iron; 144 mg sodium; 25 mg potassium
  • Carbohydrate Servings:

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