Recipes/ Sweets

Raspberry pie pops

Raspberry pie pops

I seem to be doing a lot of desserts lately. Truly not like me. I’m more of a savoury person. If I were to choose between a bag of crisps and a bag of candies, I’ll sure take the crisps. But whatever… This recipe is not mine. I just adapted it a little bit (like we don’t find pie filling ready made in the supermarket around here). So I took a little bit of raspberries, mushed them up with icing sugar and flour and stuffed the pie pops with it.


  • short crust pastry (already rolled, you’ll shine with your own pastry next time)
  • raspberries
  • icing sugar
  • flour
  • egg
  • wooden sticks (or lollipop stick, but I’m not so sure they’d survive the baking)


  1. soak the sticks;
  2. mush the raspberries with some icing sugar and a little bit of flour (just a tiny bit);
  3. cut discs out of the pastry, put a spoonful of raspberry mix, eggwash around it, add the stick and seal with another disc, pinching it down with a fork;
  4. bake at 210 °C for about 12 minutes, take out and leave to cool completely on a rack.

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