Salted Caramel Apple Pie-sicles

by Taryn Camp Nov 19, 2019

Salted Caramel Apple Pie-sicles By Jaina Patel of Cocoa and Silk

The humble pie, a staple in the UK with SO many delicious variations from savory to sweet, and of course my favorites are all the sweet variations. I love a good slice of a fruit pie with a warm vanilla custard and scoop of ice-cream, but it’s 100% a game changer when there’s apple pie involved! There’s just something about the slightly tart yet deliciously sweet apples, especially when delicately spiced with cinnamon or combined with silky salted caramel - which seems to be on all the menus these days! I just knew that I had to find a way of recreating all those familiar flavors so I decided to make salted caramel apple pie-sicles, with a cheesecake mix at the heart of it.

A creamy salted caramel cheesecake full of cinnamon apple pie filling and crushed biscoff cookies is encased inside a delicious white chocolate shell, topped with the beautiful Blessed Sprinkle Mix. Drooling yet like me?! I made the apple filling with small cubes of bramley cooking apples cooked down with sugar, cinnamon and maple syrup, and the combination of flavors just worked perfectly against the tart fruit. The crushed cookies represent a crust like texture into the pie-sicle, and oh my do they complement the spiced apples dreamily! I kept the coating a classic white chocolate so that I could emphasize the STUNNING sprinkles on top.

There is just something special about this mix – the beautiful Fall colors, the gold accents throughout, and of course THOSE ROYAL ICING PIECES! I cannot emphasize how amazing they look in person and how much fun they bring to any bake! The perfect reminder of all the fun of this season, and all wrapped up with the most thoughtful name #Blessed.

I so hope you all try these pie-sicles and love my re-imagined apple pie. The video below has a step by step of each part of the process, enjoy! x

Recipe

Yield: Makes 20 Pops

Prep Time: 20 mins

Freezing Time: 6 hours or overnight

Decorating Time: 30 mins

Ingredients

To make the apple pie filling:

1.5 cups cooking apples, peeled and cut into small 0.5cm cubes
½ tsp cinnamon powder
1/3 cup brown sugar
1 tbsp maple syrup

To make the cheesecake mix:

1.5 cups cream cheese
1 tsp vanilla extract
½ cup powdered sugar
1/3 cup salted caramel
200ml heavy cream
½ cup apple pie filling
8 biscoff cookies, crushed into fine crumbs

To decorate:

Popsicle molds with 20 cavities
1lb good quality white chocolate
1 tbsp vegetable oil
4oz bottle Blessed Sprinkle Mix

Method

For the apple pie filling

Place the cubed apples, cinnamon, brown sugar and maple syrup into a pan on medium heat
Allow the sugar to melt and stir slowly for around 5 mins until the apples soften
Take off the heat, place into a bowl and put the mix into the fridge for at least 30 mins

For the cheesecake mix

Add the cream cheese into a large bowl, followed by the powdered sugar, vanilla extract and salted caramel
Mix with a handheld electric whisk on low-medium speed until combined
Add in the heavy cream and mix on low until combined
Add the cooled apple pie filling and crushed biscoff, then use a spatula or wooden spoon to mix
Place the mixture into a piping bag and pipe into the popsicle molds
Insert the popsicle sticks then use a palette knife to smooth the mix out and form a flat surface
Freeze for at least 6 hours, or overnight

To decorate:

Melt the white chocolate and vegetable oil in a large bowl in 30 second bursts in the microwave until fully melted
Place the chocolate into a tall glass or mug, reserving ¼ cup for decoration
Demold each popsicle individually and dip into the chocolate in the glass. Shake off any excess and place onto baking paper
Repeat until all popsicles have been coated
Place the reserved white chocolate into a piping bag, and pipe designs onto each one, stopped every so often to add sprinkles. Tip: If you try and pipe them all at the same time the chocolate will harden before the sprinkles can stick to it!