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Pies in the sky
Pies in the sky
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Prep Time:
45 minutes
Cook Time:
10 minutes
Total Time:
55 minutes
Enjoy mess-free sweet pie pops!
Ingredients:
  • 435g Vanilla Bean Sweet shortcrust pastry, (see note) thawed
  • 300g Dark Chocolate shortcrust pastry, (see note) thawed
  • 1 egg, lightly beaten
  • 80g marzipan, roughly chopped
  • 20.00 ml Cointreau (see note)
  • 4.40 gm vanilla extract
  • 1 egg yolk
  • 45g (1/4 cup) amarena cherries, (see note) finely chopped, plus extra, to serve
Instructions:
  • Preheat the oven to 180C and line 2 large oven trays with baking paper. Roll out the vanilla and chocolate pastry on a lightly floured surface and cut each into a 27cm square. Save the trimmings by laying them flat. Brush the vanilla square with egg, layer the chocolate square on top, and press gently to seal.
  • Cut the stacked pastry in half to create two 13.5cm x 27cm rectangles. Brush one rectangle with egg wash, layer the other rectangle on top, and gently press to seal. Brush the top with egg wash, sprinkle with reserved trimmings, and press gently to seal. Enjoy your 13.5cm x 27cm pastry with alternating vanilla and chocolate layers.
  • Brush the log with beaten egg, then roll it up lengthwise and press the edge to seal. Wrap the log in plastic wrap and refrigerate for 10 minutes to firm up. Set aside any remaining beaten egg for later use.
  • Prepare the marzipan filling by blending marzipan, Cointreau, vanilla, and egg yolk in a small food processor until creamy. Then, transfer the mixture to a small bowl and gently fold in the cherries.
  • Divide the pastry log into 4 pieces. Place 1 piece on a lightly floured work surface, cut-side down, and roll it out into a 20cm square. Repeat with the remaining pieces until you have 4 squares that are 20cm each.
  • Cut 14 rounds from 2 pastry squares using a 6.5cm cutter and place them 2cm apart on lined trays. Brush the rounds with the reserved egg. Insert one end of paddle pop sticks in the center of each round, then add a heaped teaspoon of marzipan filling on top.
  • Cut out 14 rounds using a 7cm pastry cutter from the 2 pastry squares. Place the rounds over the marzipan filling and seal the edges by pressing them together.
  • Bake for 10 minutes or until the pastry is golden. Allow to cool for 5 minutes, then transfer to a wire rack to cool completely. Serve with extra amarena cherries on the side for a delightful finish.

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