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Blueberry-Lemon Puff Pastry Pie Pops

Learn how to craft these edible pie flowers and make delicious decorations for the upcoming holidays

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This post is brought to you in partnership with Pepperidge Farm Puff Pastry. All opinions are mine.
Thank you Pepperidge Farm for this opportunity!
When blueberries are in season, so sweet and flavorful, and when the tree in my backyard is heavy with beautiful lemons, what’s better than making blueberry-lemon pies?!?
And because Easter is right around the corner, and Mother’s Day is in less than a month, let’s be creative with our dessert!
These pie pops are the perfect edible decoration for your holiday table. And they are a great way to surprise your mom with a bouquet of delicious flowers.
These pops say spring, sunshine and “I love you Mom” 🙂

I wasn’t sure how to call these. Blueberry flower pops? Puff pastry pop pies? Hmm… Awesomeness on a stick?! 
Because that’s just what these beautiful flower-shaped little pies are.  
They are elegant and oh-so good, made with flaky puff pastry exploding with juicy blueberries and fresh lemon on the inside, and a sugary sparkling crunch on top. Served up on cute and fun pop sticks, so your fingers won’t get sticky when devouring these hand pies.  
It really can’t get much better than this.

For this recipe, I use Pepperidge Farm frozen puff pastry to make the job super easy and quick.  No need to get your hands dirty while kneading the dough. And this pastry always puffs up to perfection. Every. Single. Time.
I’m sure you will be giggling with delight when done with these pops. They are that easy and that good!

Make sure to check out Puff Pastry web site for more delicious ideas! 
Here are a few things to keep in mind when making this recipe.
You need two cookie cutters in the same shape but slightly different size. Use the smaller pastry flower for the bottom of the pie, and the bigger one to cover the top. No need to stretch the pastry on top to cover the blueberries in the middle. And no squeezing the filling all over the place when doing that! Your flowers will come out just as perfect as mine.
Make sure the puff pastry doesn’t get too soft while working on it. Or the flowers will lose their shape when you’re cutting and moving them to the baking sheet. If that happens just refrigerate the puff pastry until it hardens a little. You can always re-roll and cut the flowers again.
Last but not least, make sure to secure the stick to the bottom flower with a piece of scrap dough before adding the blueberries. And don’t pull on the stick when the pops are right out of the oven and still hot, or the stick might come off.
Ready to try this?!? Enjoy 🙂

 

 

INGREDIENTS:

YIELD: 12 pie pops
    • 1 package of Pepperidge Farm puff pastry (2 sheets, 17.3 oz, 490 gr), thawed
    • 6 oz (170 gr) of fresh blueberries
    • 2 tablespoons (30 gr) of sugar
    • 1 tablespoon (10 gr) of cornstarch
    • 1 tablespoon of lemon juice
    • zest of one lemon
    • flour for the counter
    • 2 tablespoons of milk for brushing (or 1 egg)
    • sparkling sugar for garnish
    • 12 lollipop sticks

PREPARATION:

TIME: 40 minutes to thaw, 20 minutes to prepare, 15 minutes to bake

Remove the puff pastry from the freezer and let it thaw at room temperature for about 40 minutes.
In a bowl, add the blueberries, sugar, cornstarch, lemon juice and lemon zest. Mix and set aside.

Preheat the oven to 400°F (200°C).
Unfold the puff pastry sheets over a lightly floured counter.
Roll out each sheet into  9×12 inches (22×30 cm) rectangles.

Using two similar sized, flower shaped cookie cutters, cut out as many flowers as you can.

I used  a 3 ¼ inch (8.25 cm) and a 2 ¾ inch (7 cm) in diameter cookie cutter.

The smaller cookie pastry is for the bottom of the pie, the bigger is for the top.
I cut 12 in each size. You can re-roll the dough and make more if you’d like.
If the pastry is getting too soft and the flowers don’t stay in shape when moving to a baking sheet, place the puff pastry back in the refrigerator until it hardens a little.
Place the SMALL pastry flower onto a baking sheet covered with parchment paper. Brush with milk.

Place the pop sticks onto the pastry, pressing down gently.

Use a small piece of scrap pastry to secure the stick.

Add a spoonful of blueberries in the middle of the flower.

Cover with the BIGGER pastry flower, making sure to nicely overlap the petals.

Press down the edges, and seal using the back of a spoon (or fork).

Brush the top with more milk.

Sprinkle with sparkling coarse sugar.

Repeat the steps for all 12 pops.

Bake  for 15 minutes until golden on top.
Let them cool down before moving from the baking sheet (or the sticks might come off when still hot).

Enjoy 🙂

Blueberry-Lemon Puff Pastry Pie Pops

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Learn how to craft these edible pie flowers and make delicious decorations for the upcoming holidays

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Ingredients

YIELD: 12 pie pops
1 package of Pepperidge Farm puff pastry (2 sheets, 17.3 oz, 490 gr), thawed
6 oz (170 gr) of fresh blueberries
2 tablespoons (30 gr) of sugar
1 tablespoon (10 gr) of cornstarch
1 tablespoon of lemon juice
zest of one lemon
flour for the counter
2 tablespoons of milk for brushing (or 1 egg)
sparkling sugar for garnish
12 lollipop sticks 

Instructions

TIME: 40 minutes to thaw, 20 minutes to prepare, 15 minutes to bake

Remove the puff pastry from the freezer and let it thaw at room temperature for about 40 minutes.
In a bowl, add the blueberries, sugar, cornstarch, lemon juice and lemon zest. Mix and set aside.

 Preheat the oven to 400°F (200°C).
Unfold the puff pastry sheets over a lightly floured counter.
Roll out each sheet into  9×12 inches (22×30 cm) rectangles.

Using two similar sized, flower shaped cookie cutters, cut out as many flowers as you can.

I used  a 3 ¼ inch (8.25 cm) and a 2 ¾ inch (7 cm) in diameter cookie cutter.

The smaller cookie pastry is for the bottom of the pie, the bigger is for the top.
I cut 12 in each size. You can re-roll the dough and make more if you’d like.
If the pastry is getting too soft and the flowers don’t stay in shape when moving to a baking sheet, place the puff pastry back in the refrigerator until it hardens a little.
Place the SMALL pastry flower onto a baking sheet covered with parchment paper. Brush with milk.

Place the pop sticks onto the pastry, pressing down gently.

Use a small piece of scrap pastry to secure the stick.

Add a spoonful of blueberries in the middle of the flower.

Cover with the BIGGER pastry flower, making sure to nicely overlap the petals.

Press down the edges, and seal using the back of a spoon (or fork).

Brush the top with more milk.

Sprinkle with sparkling coarse sugar.

Repeat the steps for all 12 pops.

Bake  for 15 minutes until golden on top.
Let them cool down before moving from the baking sheet (or the sticks might come off when still hot).
Enjoy 🙂

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