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Biscoff-Raspberry Mini Pie Pops

Biscoff-Raspberry Mini Pie Pops

  • Author: Brandie Valenzuela


Biscoff-Raspberry Mini Pie Pops are fun dessert-on-a-stick that only takes 5 “ingredients”….and that includes the lollipop sticks!


  • Pre-Made Refrigerated Pie Crust
  • Biscoff Spread
  • Raspberry Jam
  • 1 egg white
  • 1618 Popsicle Sticks


  1. Line a baking sheet with parchment paper. Preheat oven to 375 degrees F.
  2. Unroll a pie crust. Using a 2-3″ round diameter cookie cutter or biscuit cutter, cut pie crust circles. You should be able to get about 8-9 circle from one pie crust. Repeat with the other pie crust (you will need 2 identical crusts for each pie pop). In the middle of one pie crust, place about 1/2 – 3/4 tablespoon of Biscoff Spread. Add a dab of raspberry preserves to the top of the Biscoff Spread.
  3. Brush edges of the pie crust round lightly with egg white wash. Insert a lollipop stick into the middle of the Biscoff Spread, but so that the majority of the stick is sticking out to create a handle for the pie pop. Top everything with another pie crust round. Press the edges of the top pie crust round and the bottom pie crust round together to form a seal and if needed, gently press along edge with the tines of a fork to ensure a good seal and to create a decorative edge. Repeat with remaining pie crusts.
  4. Place pie pops on parchment lined baking sheet. Bake for about 15 minutes or until golden brown.
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: 5 ingredients, desserts on a stick,

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