Happy Pi Day, everyone! Today some Asian countries also celebrate White Valentine’s Day, so I want to take this opportunity to share the recipe of the pie pops I made for Mr. this Valentine’s Day. The filling is fig preserves with Nutella. I really like the combination of fig and hazelnut and chocolate, and the flavours turned out very well. Just have to watch the ratio of fig preserves to Nutella – fig flavour is a bit on the subtle side so Nutella could be overpowering if there’s too much of it.
Pie Crust Recipe
- Make one portion of my simple pie crust recipe
- You can make the dough ahead of time and store it in the fridge for 30 minutes or more. Just make sure to let it rest in room temperature for a bit so it’s soft enough to roll. Otherwise, the pie dough would be too cold to roll and the dough will crack.
Fig & Nutella Pie Pop Recipe
- About 1/4 cup fig preserves (I used Vista D’oro’s Fig & Walnut Wine Preserves)
- About 1/4 cup Nutella
- 1 Egg
- Granulated Sugar (for sprinkling)
- Pre-heat the oven at 350F.
- Roll out the pie crust dough.
- Cut out the dough into 2-inch circles. (I used the President’s Choice Pie Pop Mold to make mine, and the instructions were to cut the dough into squares but it turned out to be quite wasteful with all the leftover dough. And it didn’t turn out as round as it should be.)
- Fill the dough with one teaspoon of fig preserves and 3/4 teaspoon of Nutella (i.e. less Nutella than fig preserves). Place the filling right in the centre and don’t be too generous with your filling, otherwise it would overflow and squeeze out as you seal the edges.
- Cover the filling with another piece of cut out dough. Seal the pie pops by gently putting pressure around the edges. If you want to make them look good, use a fork to seal to create some ruffles around the edges.
- Put the pie pops on a baking sheet lined with parchment paper. Crack and whisk an egg, brush the egg wash on top and sprinkle some granulated sugar.
- Bake them for 15 minutes (turn them – not flip them – once halfway through), or until the top browns.
This recipe makes 12-15 pie pops.
- While it’s neat to put the lollipop sticks in, I didn’t find it very practical, so I left them out after my first batch.
- It does take some time to fill the pie pops, so act fast. Otherwise, the dough dries up and it would become harder to seal.
- Because it was Valentine’s Day, I used the leftover dough to cut up some hearts to stick on top of the pie pops. They baked beautifully.