Pumpkin Chai Pie Lollipops
Pumpkin Chai Pie Lollipops
- Level: Intermediate
- Yield: 20 lolli-pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 155
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 3
- Cholesterol
- 45
- Sodium
- 139
- Total: 1 hr 40 min
- Prep: 40 min
- Inactive: 30 min
- Cook: 30 min
- Level: Intermediate
- Yield: 20 lolli-pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 155
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 3
- Cholesterol
- 45
- Sodium
- 139
- Total: 1 hr 40 min
- Prep: 40 min
- Inactive: 30 min
- Cook: 30 min
Ingredients
Lolli-Pie Dough:
1 1/4 cups unbleached all-purpose flour, plus extra for dusting
1 tablespoon granulated sugar
1/2 teaspoon table salt
4 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
3 tablespoons vegetable shortening, chilled
Pumpkin Chai Lolli-Pies:
1 cup cream cheese, at room temperature
2 large eggs
One 15-ounce can pumpkin puree
3/4 cup granulated sugar, plus additional for dusting
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon ginger
1/2 teaspoon cardamom
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt
1/4 teaspoon anise
1/4 teaspoon nutmeg
2 pinches cayenne pepper
1 egg yolk
Directions
Special equipment:
20 popsicle sticks- For the lolli-pie dough: Mix the flour, sugar and salt in a food processor fitted with a steel blade. Scatter the butter pieces over the flour mixture, tossing to coat the butter with a little of the flour. Cut the butter into the flour with five 1-second pulses. Add the shortening and continue cutting in until the flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about 4 more 1-second pulses. Turn the mixture into a medium bowl.
- Sprinkle 3 tablespoons ice water over the mixture. With the blade of a rubber spatula, use a folding motion to mix. Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 1 tablespoon more ice water if it will not come together. Shape into a ball with hands, then flatten into a 4-inch-wide disc. Dust lightly with the flour, wrap in plastic and refrigerate at least 30 minutes before rolling.
- For the pumpkin chai lolli-pie filling: Preheat the oven to 350 degrees F. Soak the popsicle sticks in water for at least 30 minutes. Dry well before using.
- Whisk together the cream cheese, eggs and pumpkin using an electric mixer. In a separate bowl, mix together the remaining dry ingredients. Add the dry ingredients to the wet and thoroughly incorporate. Bake the mix in a small baking dish until set (pumpkin mixture will be somewhat firm and should not jiggle when shook), about 15 minutes.
- For assembling the pumpkin chai lolli-pies: Remove the dough from refrigerator. If stiff and very cold, let stand until the dough is cool but malleable. With a floured rolling pin, roll the dough disc on a lightly floured surface until 1/4-inch thick. Using a 3-inch biscuit cutter, cut 40 circles from the dough. Keep 5 discs on your work surface and refrigerate the remaining disks on a baking sheet.
- Set a popsicle stick on each disc such that one end of it is resting in the center. Spoon about 2 teaspoons of the pie filling into the center of each disc. Remove 5 more discs from the refrigerator and center one on top of each disc that has pumpkin filling. Using the tines of a fork, bind the 2 discs together, impressing around the edges of each pie pop. Follow suit, making 15 more lolli-pies, using the remaining discs of dough.
- Brush both sides of each lolli-pie with a wash of the egg yolk whisked with 1 teaspoon water. Sprinkle heavily with sugar. Set on a parchment paper-lined baking sheet and bake about 7 minutes. Flip the lolli-pies and bake until golden brown, 7 to 8 minutes longer. Remove from the oven. Allow to cool. Serve.
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