Raspberry Pie Lollipops

  • Preparation 25 MIN
    Cooking 20 MIN
    Chilling 15 MIN
  • Servings 16



  1. Line two baking sheets with parchment paper.
  2. In a bowl, combine the egg and water with a fork. Set the egg wash aside.
  3. In another bowl, gently toss the raspberries with the jam. Set aside.
  4. On a floured work surface roll out the puff pastry into two 10-inch (25 cm) squares (or use pre-rolled puff pastry). With a 2-inch (5 cm) cookie cutter, cut 32 discs of dough. With a round 1 1/2-inch (3 cm) cookie cutter, cut out and discard the centre of 16 of the discs to obtain dough rings.
  5. Place the 16 discs of dough on the prepared sheet, spacing them evenly. Brush with egg wash. Place a stick on each disc. Press lightly. Cover with the rings of dough. Brush the rings with egg wash.
  6. Spoon the raspberry filling in the centre of each lollipop, taking care to place a raspberry on each one. Sprinkle with coarse sugar, if desired. Refrigerate for 15 minutes.
  7. With the rack in the middle position, preheat the oven to 400°F (200°C).
  8. Bake, one sheet at a time, for 18 to 20 minutes or until the crust is golden brown. Let cool completely.
  9. These lollipops will keep for three to four days in an airtight container in a cool, dry place.


You can replace the raspberry jam with the jam of your choice.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 tartlet

Content % Daily Value
Calories 180  
Total Fat 11 g  
Saturated Fat 3 g  
Sodium (salt) 75 mg  
Carbohydrates 17 g  
Fibre 1 g  
Protein 3 g