Ingredients:
- 2 ½ cups (312g) all-purpose flour, plus more for dusting
- 1 teaspoon (5g) granulated sugar
- 1 teaspoon (6g) salt
- 1 cup (226g) unsalted butter, very cold, cut into ½-inch cubes
- 6-8 tablespoons (90-120ml) ice water
- 6 medium apples (about 2 ½ pounds/1.1kg), peeled, cored, and diced (Granny Smith, Honeycrisp, or a mix)
- ¼ cup (50g) granulated sugar
- ¼ cup (30g) packed light brown sugar
- 2 tablespoons (15g) all-purpose flour
- 1 teaspoon (2g) ground cinnamon
- ¼ teaspoon (1g) ground nutmeg
- ⅛ teaspoon (0.5g) ground cloves
- 1 tablespoon (15ml) lemon juice
- 2 tablespoons (28g) unsalted butter, cut into small pieces
- 1 large egg, beaten (for egg wash)
- Turbinado sugar (for sprinkling, optional)
- Lollipop sticks (12-15)
Instructions:
- Make the Dough: Combine dry ingredients. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Form into a disc, wrap in plastic wrap, and chill.
- Prepare the Filling: Combine diced apples, sugars, flour, cinnamon, nutmeg, cloves, and lemon juice in a large bowl. Toss to coat. Dot with butter.
- Assemble the Pops: Roll out chilled dough on a lightly floured surface. Cut out circles using a cookie cutter.
- Fill & Seal: Place a spoonful of apple filling in the center of half of the dough circles. Insert a lollipop stick into the filling. Top with another dough circle, press edges to seal, and crimp with a fork.
- Egg Wash & Sprinkle: Brush tops of pops with beaten egg. Sprinkle with turbinado sugar (if using).
- Bake: Bake on parchment-lined baking sheets until golden brown and filling is bubbly.
- Cool: Let cool slightly on baking sheets before transferring to a wire rack to cool completely.