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.
If you like this recipe, please share it with others by using the share buttons below. I really appreciate being Stumbled Upon and Pinned, and am always grateful to those of you that share my ideas on your website. I do request that you don’t post my entire tutorial, but rather share a picture with a link. If you make this recipe, I’d love for you to send me a photo to [email protected] so that I can share it in my Reader’s Gallery. I link my recipes up to lots of websites that are listed here. Thank you for visiting Hungry Happenings – Beth