Ingredients: 2 cups all-purpose flour. 1/2 teaspoon salt. 1 cup unsalted butter, cold and cubed. 1/4 cup ice water. 1 cup peach preserves. 1 teaspoon ground cinnamon. 1/2 teaspoon vanilla extract. 1 egg, beaten for egg wash.
Instructions: In a bowl, mix the flour and salt. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs. Slowly add ice water and mix until the dough comes together. Form the dough into a disc, wrap it in plastic, and refrigerate for 30 minutes. Preheat the oven to 375F 190C and line a baking sheet with parchment paper. Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Using a round cookie cutter, cut out circles from the dough. In a small bowl, mix peach preserves, ground cinnamon, and vanilla extract. Place a small amount of the peach mixture in the center of half the dough circles. Top with another dough circle and use a fork to seal the edges. Brush the tops with beaten egg for a golden finish. Place the pie pops on the prepared baking sheet and bake for 15-18 minutes, or until golden brown. Let the pie pops cool before serving.
