Butterscotch Pecan Pie Pops

By MarielC

Ingredients

• 1 disc basic pie pastry
• 1/2 cup brown sugar
• a pinch of salt
• 4 tablespoons butter, melted and cooled
• 1 egg
• 1 teaspoon vanilla extract
• 1 tablespoon Cognac (optional)
• 1 cup pecans toasted
• 3-inch round cookie cutter
• A lattice pie roller
• 16 cake pop sticks

Details

Adapted from bites.today.com

Preparation

Step 1

1. To make the filling, combine the brown sugar and salt together in a mixing bowl and stir in the melted butter, egg, vanilla extract and Cognac, if using. Chop the pecans and fold in.

2. Preheat oven to 325˚ F.

3. Put the dough on a floured work surface. Break off two thirds and roll out to a 1/8- inch thickness. Stamp out 16 rounds using the cookie cutter and lay on a baking sheet 1 inch apart. Roll out the remaining pastry to the same thickness, and score with the lattice roller. Gently pull out the lattice-cut pastry to reveal the design and stamp out another 16 rounds using the cookie cutter. Coat the pastry rounds on the baking sheet with egg wash. Put a cake pop stick in the middle of each one, then add 2-3 teaspoons of the pecan filling. Top with a lattice-cut pastry round and gently press around the edges to seal. Brush with egg wash, sprinkle with brown sugar and bake in the middle of the preheated oven for 15-20 minutes, or until golden brown and the center puffs up. Take care when serving as the filling may be hot.