Sunday, 1 July 2012

Oh my - Mini Apple Pop Pies

Apple Pop Tarts on Sticks

Well, I have made no secret of my love of the USA. And it is Independence Day this week. So what is more American than Apple Pie? And how about in miniature form, on a stick? Weird but good, they almost look like mini Pop Tarts!

Pie Pops:
1 pack of Ready Rolled Short crust Pastry
I can of Sliced Apples
½ teaspoon of ground cinnamon
½ teaspoon of vanilla extract
2 tablespoons of cornflour
2 tablespoons of granulated sweetener
30ml Water
1 egg yolk beaten

1 egg white
190g icing sugar (sifted)
½ teaspoon vanilla extract
Sprinkles (optional)

Preheat your oven to 200oC.

Empty the can of apples into a saucepan and on top add the cinnamon, sweetener, vanilla, water and cornflour. Heat this up, stirring frequently. The apples will break down and the ‘sauce’ will thicken. If it looks too thick, add more water. If the apples haven’t broken down enough, use a potato masher to help them on their way. But you should be left with a thick apple pie filling, with hints of vanilla and cinnamon. Take off the heat and leave to the side to cool down.

Unroll your pastry and cut into oblongs, I had a cookie cutter, which was about 1.5” by 2”. I found this was a good size for the pops to be put on sticks. Now cut out as many oblongs as you can, but make sure you have an even number.

Taking two oblongs, place about a teaspoon full off the apple mix onto one of them. Then nestle the stick into this. Taking your other oblong, with your fingers tease this out until it is a bit thinner and larger than the oblong with the mix. Place on top of each other and crimp the edges with a fork. Place onto a baking sheet lined with paper. Do the same with the rest of the pastry. You will have apple pie mix left, but this freezes well, or is nice just eating it with a spoon :)

Taking some egg yolk, brush this onto the pastry, which will give it a nice golden colour (I didn’t do this – wish I had!). Pop the pops into the oven for about 12 minutes, or until they are golden and slightly puffed. Remove from oven and leave to cool completely.

To make the icing, whip the egg white with a mixer until frothy, not quite soft peak stage. Then add your icing sugar and mix this in slowly at first. Then continue to mix on high for about 5 minutes adding the vanilla. The icing will be very smooth and slightly increased in volume. 

Taking a teaspoon, paint on some icing to each pop and then decorate with sprinkles, if you so desire. Leave the icing to dry – at least an hour. Then enjoy your pops, light crisp pastry, yummy apple and cinnamon pie filling, with the hard icing. Happy ID4!


  1. These look great Stuart and much more successful than my last try at cake pops.

    1. Cheers Jac - what went wrong with your pops?

  2. What a genius idea and do much nicer than rubbish old cake pops which I never really understood! Love the step by step too. Great stuff and lovely little blog too!

    1. Thanks Dom, only been going for a couple of months but totally getting addicted to food blogging. I've been over to Belleau Kitchen and love your site too, it looks so professional!


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