This could be the easiest "pretty" dessert you'll ever bake!
No mixing. Three main ingredients (plus egg wash and an optional topping). Ready to eat in 30 minutes. Everyone loves these. Honestly, they taste like delicious homemade Pop Tarts (but better). Breakfast, brunch, parties, just because... they are perfect for every occasion!
What you'll need:
Ready-made refrigerated pie crust, left out of the fridge long enough to be cool and pliable, not cold and stiff (but not too warm!) Pillsbury has a good flavor.
Jar of good-quality lemon curd
Jar of good-quality blueberry preserves (Bonne Maman is good and widely available).
Egg wash (1 egg white and 1 tsp. cold water, whisk to combine)
optional: lollipop sticks, confectioner's (aka powdered) sugar, Silpat
Let's get baking!
1. Preheat your oven to 350 degrees.
2. Unroll the pie crust on your counter or a piece of wax paper, cut desired shapes with cookie cutter - 2 per pastry pop.
3. Place a Silpat on the cookie sheet to help prevent sticking. Using 1/2 of the pie crust shapes, place them on the Silpat, 1 inch apart. If you are using lollipop sticks, be sure to allow room for those to stick out the bottom.
4. With a pastry brush, brush egg wash on the outer 1/2-inch of the pie crust shapes. This will act as the "glue" to keep the two pieces of crust together.
5. Place appr. 1/2 tsp. Lemon Curd in the center of each pastry shape. Do not spread.
6. Place 1/2 tsp. Blueberry Preserves on top of the Lemon Curd. Again, don't spread it out.
7. Place a stick in the pop (on top of filling), with the top of the stick appr. 1/2-in. below the top of the pie crust. If you would rather not use sticks, just skip this step and you will be making delicious hand pastries!
8. Place the top piece of pie crust on top of each shape, gently pressing the edges together. Be sure not to press the filling! Use a fork to crimp/seal the edges. Pierce the center with a sharp knife to allow steam to escape.
9. Bake for 12-15 minutes, until golden and crisp. Let cool.
10. Optional: when cooled, dust with confectioner's sugar.
Now make your mouth happy and eat!
The best thing about this recipe is that you can use any flavor filling your mind can invent.
What are your favorites? I'd love to hear from you!