Cherry cookie pops


  • 10 slices of puff pastry
  • Cherry pie filling
  • FunCakes Icing Sugar
  • Lollipop sticks
  • 1 egg
  • Round cutter 5 cm
  • Parchment paper

Preheat the oven to 210°C (convection oven 200°C). Defrost the puff pastry and cut out 20 rounds. Then cut out the middle of 10 rounds with a cutter of your choice.

Place the whole round on a stick and place a bit of cherry pie filling on top. Lubricate the edges a bit with some water and place the round with the cut out middle on top. Press the edges together with a fork.

Lubricate the top with a beat egg. Bake the cherry pops in approx. 20 minutes. Let the cherry pops cool down and finish them with some icing sugar.

Number of pops:
10 pops.