Raspberry Brie Pie Pops are a spectacular sweet and savory combination. If you’re anything like me, I can never choose between the sweet or savory and prefer them both at once. In these pie pops, creamy, salty brie shines alongside tangy, sweet raspberry jam. Plus, the sticks make them delightfully portable. Enjoy a pie pop while walking to your first class, while making a phone call, or reading a book. We’re all far too busy to bother eating pie with a fork these days.
Raspberry Brie Pie Pops
- Prep Time:10 minutes
- Cook Time:12 minutes
- Total Time:22 minutes
- Servings:9 pie pops
- 2 sheets frozen puff pastry, thawed
- 1/2 cup raspberry jam
- 8 oz brie, cut into 9 even chunks
- 9 cake pop sticks
- 1 egg, lightly beaten
- 1 tablespoon water
- 2 tablespoon sea salt
Preheat the oven to 400°F. Oil two baking sheets.
Flour your surface, and roll out the puff pastry to about ¼-inch thick.
Cut one pastry sheet into 9 even squares. Do the same with the second sheet. Set aside the second set of pastry squares.
Spoon 1 tablespoon raspberry jam into the center of a square.
Put a piece of brie on top of the jam.
Place the cookie pop stick on top of the pastry, jam, and brie.
Layer another pastry square over the one with jam and cheese, then use a fork to seal around the edges and pierce the middle.
Whisk together the egg and water in a small bowl to make the egg wash.
Brush a little egg wash over the top of the pastry.
Sprinkle a bit of salt on the pie pop.
Move the pops to the baking sheets and bake until golden brown, about 12 to 15 minutes.
Remove from the oven and let cool for 5 minutes.