flour for dusting work surface
egg wash (1 egg mixed with 1 teaspoon water)
Dust a cutting board or counter lightly with flour. Unroll dough and use a rolling pin to roll it out to about a 13″ round. Use the balloon shaped cookie cutter to cut out 24 balloons, re-rolling dough as needed.
Brush 6 of the pie dough balloons with egg wash using a pastry brush. Spoon (or pipe with a disposable pastry bag) about 2 teaspoons of Nutella, jam, pie filling, or peanut butter in the center of each balloon. Stick a lollipop stick into the filling. Set a second pie dough balloon on top and press the edges together sealing well. Repeat until you have 12 balloon pops.
Brush egg wash over the top of each of the balloons and sprinkle on colored sugar crystals. Move the balloons carefully onto a parchment paper lined baking sheet. I was able to pick them up by the lollipop stick and move them. If you bake them with a bunch of excess sugar around them, the sugar will clump together and the edges of your balloons will be misshapen.
Refrigerate balloons for 30 minutes. Meanwhile preheat your oven to 400 degrees. Bake chilled balloons for 8-10 minutes. Allow to cool completely.
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