Fancy-Pants Nutella Pie Pops

Instagram is one place where I find lots of creative inspiration. Not only beautiful images and works of talented bloggers, photographers and artists but also like minded people who share similar goals, thoughts and ideas. There are so many friendships I have made over the last few months that I have an ever increasing list of countries and people I would like to meet if I visit their part of the world. The other day I had an interaction with a lovely fellow Instagram-er who also happens to be a Stylist and we agreed that pies are incredible little things but there needs to be wedding pies (just like wedding cakes). Something a bit fancy and decorated that’ll look great on a wedding dessert table. It’s not that I don’t like the rustic appearance of pies. In fact I like it too much. But imagine putting them alongside dolled up, colorful desserts. It wouldn’t hurt to make them a bit fancy schmancy. So I set about creating these that turned out to be easier than regular pies. (Yes, pies again!!)

I used store-bought short crust pastry, a round and a heart shaped cookie cutter, a jar of nutella, some silver and golden cashous and sprinkles. To make the cashous stick to the pies, I piped a thin line of melted chocolate around the circumference. You could use a brush as well. I just love how simple yet elegant they look. Using ribbons and sprinkles of different colours, one can create pie pops in line with the theme of a get-together or wedding. With Mother’s Day coming up, these would be lovely home-made presents for Mum as well.

Instead of Nutella, flavored ganache like orange, mocha, ginger, cardamom, rose and even white chocolate would make great fillings. Fruit fillings are fine too but I find they ooze out a little bit. Because these are smaller and on a stick, they are convenient to eat. So what do you think about pies served at weddings? Would you go the classic way or try out new, creative ways of serving them?

Nutella Pie Pops
Makes 10

1 sheet ready rolled short crust pastry
1/2 cup Nutella
1 egg, for eggwash
Melted chocolate, to serve as glue for the sprinkles/cashous
Cashous and Sprinkles, for decorating
Preheat oven to 180 degrees. Line a large baking tray with baking paper. Prepare the eggwash by lightly beating the egg with a tbsp of water. Cut out circles and heart shapes (or whichever shape you desire). I used a 2.5 inch cookie cutter. You will need 2 cut-outs each for the tops and bottoms.

Place the bottom half on the baking tray. Place a small wooden skewer/sticks in the middle and press gently to secure in place. Spoon 1 tsp Nutella on the pastry. Close with the top half and bring the edges together to close any open areas. Brush tops with egg wash.

Bake in preheated oven for 12-15 minutes. Once golden brown, remove from oven and leave aside to cool.
Brush or pipe a thin border of melted dark chocolate around the circumference of the pies. Carefully place cashous or sprinkles around the border. I found it easier to sprinkle with fingers rather than dipping he sides in sprinkles (something I would do with cupcakes generally) as the pies are delicate.

Leave to dry out. The wooden sticks can be decorated by wrapping colored ribbons on them.