Recipe Image

Peach Melba Pie Pops

  • 50 m
  • 1 h 10 m
Diabetic Living Magazine
“Make mini pies-on-a-stick for a fun taste-of-summer treat.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2018 Printed From 10/15/2018