Learn how to make bakery worthy treats on National Lollipop Day!

When you think of lollipops, usually one would reminisce a candied Tootsie Pop or Charms Blow Pop from childhood. Lollipops have come a long way, and are now a highlight of a dessert table at a party.

When it comes to bakery trends, a favorite for customers are classic treats made into mini versions and served lollipop style! The combination of lollipop desserts are endless and Santa Barbara Catering always has a new version to showcase on a dessert menu. Sweet, savory, fruity and comforting; there is a signature lollipop dessert to go with any menu theme.

Lollipops make for the perfect dessert table. An easy way to display is to fill a horizontal vase, a bowl or your favorite container with sugar. Next stick each lollipop into the sugar and surround your vase with fresh flowers. Your perfect party dessert table in minutes!

When Good Morning Arizona (GMAZ, Channel 3) asked Santa Barbara Catering to share some sweet treats on the morning news, a line-up of our signature lollipop desserts were a go-to segment idea! Below are the lollipop desserts that were featured on Good Morning Arizona on National Lollipop Day.

    Berry Pie Lollipops
    Cinnamon Bun Lollipops
    Jack Daniels Pecan Pie Lollipops
    Vanilla Cheesecake Lollipop

To learn how to make each of these baked trends, see the below recipes!

Berry Pie Lollipops


Pie Lollipops

Yields: 3 doz
Dough Recipe
Dough Ingredients:
All Purpose Flour: 1 ¼ cup
Salt: ¼ tsp
Butter, chilled and cut into small cubes: ½ cup
Ice Water: ¼ cup

Dough Directions:
1. In a food processor combine flour and salt.
2. Cut in butter until mixture resembles coarse crumbs.
3. Pulse in ice water and tablespoon at a time until dough just comes together.
4. Wrap dough in plastic wrap and refrigerate for at least 4 hours.
5. Roll pie dough out onto a floured surface. Using a 2” round cutter, cut out disks and place onto a parchment lined sheet tray.
6. Place back into refrigerator.

Fruit Filling Recipe:
Fruit Filling Ingredients:
Fresh Strawberries, halved: 1 cup
Fresh Raspberries: 2 cups
Fresh Blueberries: 1.5 cups
Granulated sugar: ½ cup
Cornstarch: ¼ cup

Filling Directions:
1. Place berries and sugar in a thick bottomed pot. Cook on medium to high heat for about 15 minutes, stirring often.
2. Make a slurry with the cornstarch and water. Slowly whisk in slurry into boiling berry mixture.
3. Simmer for 2 minutes while stirring.
4. Pour into small pan and freeze until solid.

To Assemble the Berry Pie Lollipops:
1. Beat 2 eggs together and make and egg wash with a little water.
2. Egg wash 6 pie disks at a time and scoop 1 tsp of filling into the center. Egg wash 6 more disks and place them over top. 3. Crimp edges with a fork. Repeat this step until you have used all your disks.
4. Egg wash top of built pies and sprinkle with sugar. Bake at 350* for 15-18 minutes until golden brown.
5. Insert lollipop stick once cooled and enjoy!

Cinnamon Bun Lollipops

Cinnamon Bun Lollipops

Ingredients:

  • Danish Dough or Puff Pastry – 1 Sheet
  • Filling:
    • Cinnamon – 1 tsp
    • Pecans, ground – 3 oz
    • Brown Sugar – 4 oz
    • Butter, melted – 2 oz
  • Schmear:
    • Honey – ¼ cup
    • Brown Sugar – ¼ cup

    Directions:
    1. Filling- Mix all ingredients together thoroughly.
    2. Schmear: Combine all ingredients together thoroughly.

    Assembly:
    1. Roll out Danish dough to a 20” x 6” rectangle.
    2. With an offset spatula spread out the filling leaving 1” around the edges uncovered. Moisten the uncovered Danish with water. Roll up tightly.
    3. Cut into rolled dough into 1” sections.
    4. Spray mini muffin pan with non-stick cooking spray.
    5. Coat mini muffin pan with schmear mixture evenly in each cup.
    6. Place each mini cinnamon bun in the center of each cup.
    7. Let rise in a warm place for 1 hour or until proofed.
    8. Bake at 350*F for 20 minutes or until golden brown and completely cooked in the center.
    9. Unmold cinnamon buns onto a greased pan. Let cool, and insert lollipop stick. Drizzle with royal icing if desired.

    Jack Daniels Pecan Pie Lollipops

    Pecan Pie lollipop

    These lollipops are a take on our Seasonally Fresh Culinary Family sister company, The Farm at South Mountain‘s pecan pie.

    Yeilds: 3 doz
    Ingredients:
    Shortdough Crust:
    All Purpose Flour: 1.5 cups
    Butter, chilled and cut into small cubes: ½ cup
    Sugar: ¼ cup
    Salt: ¼ tsp
    Large Egg, slightly beaten

    Pecan Filling:
    Light Brown Sugar: ¾ cup
    Honey: ¼ cup
    Heavy Cream: ¼ cup
    Salt: 1 tsp
    Jack Daniels Whiskey: ¼ cup
    Pecans: 2 cups
    Butter: ½ cup
    Garnish:
    Dark Coating Chocolate: 1 #

    Directions:
    1. Pre-heat oven to 375 degrees.
    2. Start by making your short dough crust. Line a 9×9” baking pan with aluminum foil all the way up the sides. Spray with non-stick cooking spray.
    3. In a food processor, pulse flour, sugar, and salt to combine. Add butter and keep pulsing until mixture is crumbly. Add egg and pulse until a dough forms.
    4. Transfer dough to baking pan and spread evenly on the bottom and up the sides.
    5. Freeze until firm then bake until lightly golden brown. About 22-25 minutes.

    6. To make the filling: in a large saucepan bring butter, brown sugar, and honey to a boil over high heat. Stir until smooth and continue boiling until slightly darkened, about 5 minutes.
    7. Remove pan from heat and whisk in cream, pecans, salt, and Jack Daniels. Spoon filling into shell and spread evenly over crust.
    8. Bake until bubbling and amber colored and 18-22 minutes. Cool completely. Remove pecan bar from pan onto a cutting board. Cut into desired shapes.
    9. Melt coating chocolate over double broiler. Insert lollipop into coating chocolate and then into pecan bite.
    10. Freeze until stick is set. Then dip the whole lollipop into chocolate and re-peat if necessary. Refrigerate until ready to eat! Enjoy!!

    Vanilla Cheesecake Lollipop

    Vanilla Cheesecake Lollipop

    Yields: 3 doz
    Ingredients:
    Cream cheese, room temp: 1.5lb
    Sugar: 1 cup
    Eggs: 2 ea
    Egg Yolks: 3 ea
    Heavy cream: ¼ cup
    Sour Cream: ¼ cup
    Vanilla bean or extract: 1 tsp
    White Coating Chocolate: 1lb

    Directions:
    1. Pre-heat oven to 275*.
    2. Spray a 9×9 baking pan with non-stick cooking spray. Line with heavy duty plastic wrap and press to remove all creases.
    3. Using paddle attachment and an electric stand mixer, beat cream cheese and sugar until smooth and soft. Add sour cream. Slowly add liquid making sure to scrape the sides very often to prevent lumps. Do not whip, this will overmix cheesecake and cause it to fall.
    4. Pour into pan and bake in a water bath. Bake for approx. 1 hour until cake is set and no longer jiggles. Cool at room temp and then freeze.
    5. Once frozen, cut into circles using a 1.5” round cutter. Re-freeze round cut-outs.
    6. Melt white coating chocolate over a double broiler. Insert tip of lollipop into chocolate and then into the center of cheesecake round. Then dip the whole thing into the chocolate. Scrape the bottom to avoid excess chocolate around the base and place on a parchment line baking sheet. Re-peat step if necessary.
    7. Garnish however you would like while chocolate is still wet. Candied orange, Oreo crumbs, colored white chocolate drizzles are just some suggestions.
    8.Keep refrigerated until ready to eat, and enjoy!!

    Sign-up to receive a FREE recipe from our chefs and news from us!
    Subscribe






    Sign-up for FREE recipe e-card!
     
    SIGN UP