Pie Pops with Candace Nelson '96

Have a sweet tooth or like to bake? Spend an hour with accomplished pastry chef and co-founder of Sprinkles, Candace Nelson '96 learning how to make Pie Pops! Introduction by Jennifer Low '06, “Sugar Rush” winner and owner of the Frosted Fox. Essentials: Plastic Wrap Rolling Pin Food Processor Pastry brush 6 inch lollipop or treat sticks biscuit cutters or 3 inch cookie cutters in circle or heart shape Optional: Small fondant plunger/cutters (about 1- 2 cm) cellophane and ribbon for packaging Ingredients: 2 1/2 cups all purpose flour 1 tsp salt 1 tsp sugar 16 TBSP unsalted butter, sliced, very cold Approximately 1/2 cup ice water Your favorite preserve or Nutella (for the filling)