Strawberries & Cream Pie Pops Recipe

Easy treats for Easter.


2 Tenderflake Frozen Deep Dish Pie Shells
4 tbsp seedless strawberry jam
1 tbsp strawberry cream cheese
6 lollipop sticks, 4″ long
1 egg, beaten


Step 1: Preheat oven to 400°F.

Step 2: Remove pie shells from freezer and allow to thaw at room temperature for 10-15 minutes.

Step 3: Remove pie shells from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.

Step 4: Cut out six shapes from each pie shell using a cookie cutter no larger than 3″ in diameter.

Step 5: Press a lollipop stick gently against 6 pastry cut outs. Approximately 1-1/4″ to 1-1/2″ of stick should overlap the pastry.

Step 6: Mix jam and cream cheese together and divide evenly between 6 cut outs, mounding in centre and leaving a 1/4″ border.

Step 7: Brush edges of pastry around the filling with beaten egg. Top with remaining cut outs. Gently press edges together, and crimp with a fork.

Step 8: Bake for 12-15 minutes, or until pastry is golden. Allow to cool completely before decorating or serving. Dust with icing sugar or decorate with coloured icing when cool.