Crème Brûlée Pie Pops

For the custard filling:
In a small pot, whisk together heavy cream, egg yolks, granulated sugar and vanilla extract over medium heat. Whisk in flour and continue to whisk the custard until it becomes nice and thick which can take up to 15 minutes. Do not stop whisking until it is done.

Remove pan from heat and pour the custard into a small bowl. Allow it to cool a bit then place bowl in the refrigerator while you prepare the pie dough.

For the pie pop assembly:
Preheat the oven to 375 F. Line a baking sheet with parchment paper.

Roll out the sheets of pie dough on a floured surface to about 1/8-inch thickness. Using a 2 to 2 1/2-inch round cookie cutter, cut out 16 rounds. This will yield 8 pie pops out of both pie crusts.

Place each of the cut rounds on the parchment covered baking sheet. Next, place 1 tablespoon of the custard filling in the direct center of half of the rounds. Take a lollipop stick and place it in the center of the round in the middle of the custard.

Take the remaining rounds and place directly over the tops of the filling. Taking either a lollipop stick or a fork and seal or “crimp” the edges of the pie dough to seal the pops.

Next combine the egg and water in a small bowl and beat to together. Brush each completed pie pop with the egg wash and sprinkle with vanilla sugar.

Bake the pie pops for 18-20 minutes. If the pie pops are not golden brown like the pictures above, turn on the broiler for a few seconds at the end of the bake time to really get the wonderful golden brown above. Remove from oven and set the pan on a rack. Let them cool for a few minutes before enjoying!