- 4 ounces (½ block) cream cheese, slightly softened
- 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 (see link)
- 12 raspberries (fresh or frozen – if using frozen don’t defrost!)
- 1 egg
- ½ teaspoon water
- Ovensafe paper or wood lollipop sticks
- 1 cup confectioners’ sugar
- 1 tablespoon milk
- Colorful kids cereal, crushed for topping
Mix together the cream cheese, granulated sugar, lemon zest, and a pinch of salt in a bowl. Set aside.
Unwrap the pie dough and arrange it 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. Gently transfer the squares to a baking sheet.
Press a lollipop stick in the center of one square so about an inch of the stick is stuck into the dough (the rest of it will be the stick you pick up after baking).
Spoon about 1 teaspoon of the cream cheese mixture in the center of the square (it can cover the stick), then 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 together the egg, water, and a pinch of salt, then brush the pies with the egg wash. Use the top of a sharp knife to cut diagonal slits into the top of each pie. Bake until golden and flaky, 18 to 20 minutes. Cool completely – really completely, like an hour!
Whisk together the confectioners’ sugar and milk, and brush on top of mini pop tarts. While still wet, sprinkle with cereal. Let the glaze dry, then skewer with a lollipop stick (popsicle sticks work too!) and serve.
Tip: Brush the pie dough scraps with egg wash, sprinkle with sugar, and bake those, too!