Chrissy Teigen is combining a few of our favourite things: raspberry, cheesecake, pop tarts, and cereal. Before the Cravings cookbook author took a sunny family holiday [1] in Mexico, she recruited the help of husband John Legend [2] and 4-year-old Luna Stephens to create lolli-pop tarts [3] 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 [4] or her sweet and salty Chex Mix chocolate chip cookies [5]), so we can add this latest creation to the ever-growing list. This confection was inspired by blogger Aww Sam [6], 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
- Ovensafe paper or wood lollipop sticks
- 1 cup confectioners' sugar
- 1 tablespoon milk
- Colourful 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 centre of one square so about an inch of the stick is stuck into the dough.
- Spoon about 1 teaspoon of the cream cheese mixture in the centre 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.