Chrissy Teigen is combining a few of our favorite things: raspberry, cheesecake, pop tarts, and cereal. Before the Cravings cookbook author took a sunny family vacation in Mexico, she recruited the help of husband John Legend and their 4-year-old Luna Stephens to create Lolli-Pop Tarts at home. That’s right, pop tarts on a stick! That’s breakfast and dessert in one.
Chrissy is certainly no stranger to innovative recipes (see her boozy watermelon slushie or her sweet and salty Chex Mix chocolate chip cookies), so we can add this latest creation to the ever-growing list. This confection was inspired by blogger Aww Sam, with a decadent twist. The raspberry filling certainly got the approval of Luna and her stuffed unicorn, Stephanie. That’s a magical endorsement! Get the recipe details for yourself ahead, and watch the video above to see Chrissy break down each and every step.
Ingredients:
- 4 ounces (1/2 block) slightly softened cream cheese
- 3 tablespoons granulated sugar
- 1 teaspoon finely grated lemon zest
- Fine sea salt
- 1 refrigerated pie dough, or 1 pie dough recipe, rolled out to 12 inches
- 12 raspberries (fresh or frozen – if using frozen don’t defrost!)
- 1 egg
- 1/2 teaspoon water
- Oven-safe paper or wood lollipop sticks
- 1 cup confectioners’ sugar
- 1 tablespoon milk
- Colorful kids cereal, crushed for topping
Directions:
- Mix the cream cheese, granulated sugar, lemon zest, and a pinch of salt in a bowl. Set aside.
- Arrange the pie dough on a lightly floured surface. Using a pizza cutter, cut the dough into 2-inch strips, first up and down and then side to side, to create a dozen 2-inch squares. Move the squares to a baking sheet.
- Press a lollipop stick in the center of one square so that about an inch of the stick is stuck into the dough.
- Spoon about 1 teaspoon of the cream cheese mixture in the center of the square, and top with a raspberry. Place another square over the filling, then crimp with a fork to seal. Repeat with the remaining squares, sticks, and filling.
- Transfer to a parchment-lined baking sheet, leaving a little space between each pie. Chill for 15 to 20 minutes.
- Preheat the oven to 350°F. Whisk the egg, water, and a pinch of salt, then brush the pies with the egg wash. Cut diagonal slits into the top of each pie with a sharp knife. Bake for 18 to 20 minutes, and cool for about an hour.
- Whisk the confectioners’ sugar and milk, and brush on top. Sprinkle the tops with cereal while they’re wet. Let them dry, and then skewer with a stick and serve.
