Page 182 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Procedure for the filling
1

. In a small saucepan over medium-low heat, combine the figs,
sugar, salt, and vanilla with ½ cup (120 ml) water. Let the mixture
simmer, stirring constantly, until it thickens.

2
. Transfer the fig mixture to a bowl, cover it with plastic wrap, and
allow it to cool in the refrigerator overnight.

Assembly
1
. Preheat the oven to 350°F (175°C) and line two baking sheets with

parchment. Roll out the dough to a little over ⅛ inch (3 mm) thick.
Using a biscuit cutter or a 3-inch (7.5-cm) round cookie cutter, cut
32 rounds from the dough. (If you have fewer, it’s okay, but you do
need an even number of rounds.) You can reroll the scraps, but be
gentle so you don’t overwork the dough.

2
. Arrange half of the rounds on the baking sheets. Brush them with
the egg wash and place a caramel apple stick onto the round (the
top third of the stick should sit on the dough and the rest will lie on

the sheet pan). Dollop 1 tablespoon (15 ml) of filling onto the
middle of each round.

3
. Place the remaining dough rounds over the filling and, using the
tines of a fork, gently press down on the edges to seal the pop.
Gently brush the top of each pop with egg wash.

4
. Bake for 15 to 20 minutes, or just until the pastry has browned.