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These fruit-filled pastries are the perfect fix to satisfy your sweet tooth.


Recipe Summary test

35 mins
50 mins
8 hrs 30 mins
9 hrs 55 mins
12 poppers


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Toss pears with lemon juice in a nonreactive bowl.

  • Bring water and sugar to a boil in a 3-quart saucepan over high heat. Boil until reduced by half, about 8 minutes. Cool slightly. Pour over pears; stir in brandy. Chill, covered, 8 hours to overnight.

  • Transfer pears to a small bowl using a slotted spoon. Bring pear liquid to a boil in a saucepan; cook until reduced to about 1/2 cup, 7 to 8 minutes. Add pears; return to a boil. Whisk cornstarch and water together. Stir in along with cinnamon. Return to a boil and boil exactly 1 minute. Transfer immediately to a bowl to stop cooking; let cool thoroughly.

  • Set a baking stone, baking steel, or inverted baking sheet on center rack of oven and preheat to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

  • Roll out 1 block of pie dough to a roughly 9x13-inch rectangle. Cut out twenty-four 2-inch rounds with a cookie or biscuit cutter or a small glass, and cut a small slit in the center of 12. Beat egg with water and kosher salt for the egg wash.

  • Brush edge of each unvented round with egg wash. Add 2 teaspoons filling to the center and top with a vented round. Transfer to the prepared baking sheet and firmly crimp edges with a fork. Brush with egg wash. Chill or freeze while repeating process with remaining dough and filling to make 12 more poppers.

  • Set a baking sheet with poppers on the preheated stone; bake until deeply golden brown, 20 to 25 minutes.

  • Whisk together milk and vanilla in a small bowl, then whisk in powdered sugar until glaze is smooth and very thick. Transfer to a pastry bag or zip-top plastic bag with a snipped-off corner. Drizzle glaze on each popper. Let glaze set up, about 30 minutes, before serving.

Cook's Notes:

Use this recipe for Cream Cheese Pie Dough.

I prefer to bake these 1 sheet at a time to take advantage of the baking stone. To bake both sheets at the same time, rotate them top to bottom and front to back halfway through.

Nutrition Facts

216 calories; protein 1.6g; carbohydrates 36.5g; fat 5.4g; cholesterol 13.7mg; sodium 124.8mg. Full Nutrition