For all the lollipop lovers out there. Here’s one that switches it up a bit. Sweet & savory. The perfect grown-up treat to enjoy with that glass of holiday (or anytime) cheer. These can be made into any shape you like. With or without the stick. But the lollipop stick makes it so festive, don’t you think?
Using my round cookie cutter, I was able to make 12 pops with some pastry to spare. Rather than let it go to waste, use any small cutters to create small pieces of pastry that you will bake right along with the pops. They are delicious as a simple snack with your favorite jam or added to your next bowl of soup as toppers. Sort of like “pastry croutons.” Alternatively, these can be made into larger squares (9 of them) by cutting each pastry sheet into 9 equal sections, as indicated in the recipe from PureWow that inspired my round fig version. You would increase the fig jam accordingly and make the brie pieces larger. —rosemary | a hint of rosemary
12 pastry pops
sheets frozen puff pastry, thawed
fig jam or spread
Brie, cut into 12 equal pieces (rind from outer edge trimmed)
On a lightly floured surface, roll out the puff pastry to about ¼-inch thick. Using a 2 1/2-inch round cookie cutter, cut 12 circles from each pastry square. Set the second set of circles aside. Cut excess pastry into smaller shapes to bake alongside pops.
Working with the first set of pastry rounds, place 1 teaspoon of fig jam into the center of a round. Skewer a piece of the Brie with a lollipop stick, flatten it a bit and place it in the center of the jam. Repeat with the remaining pastry rounds in this set.
In a small bowl, whisk the egg with the water to combine. Brush a small amount of egg wash around the edge of each pastry round. Take a circle from the second set and stretch it slightly so that it drapes over the brie and fig. Press down gently around the entire edge to form the pastry pop.
Use the tines of a fork to press all around the edges of the finished pastries to seal them. Take extra care when sealing around the sticks.
Brush each pastry pop with egg wash and garnish with a sprinkle of flaky salt. Transfer the pops to the prepared baking sheets and bake until golden brown, 12 to 15 minutes. Cool for 5 minutes before serving.