Makes 12


  • 2 (9") rounds refrigerated pie crust
  • 3½ ounces Brie
  • 12 tsp. cherry preserves
  • Salt
  • Ground black pepper
  • 12 lollipop sticks
  • 1 egg, beaten


    Active time: 30 minutes
    Total time: 45 minutes.

    Preheat oven to 350°. Line 2 baking sheets with parchment paper. On a floured surface, unroll pie crust. Using a 2" cookie cutter, punch 24 circles from the dough; transfer 12 to prepared baking sheets.

    Cut Brie into 12 squares. Top each dough circle with Brie and 1 heaping tsp. cherry preserves. Season with a pinch each of salt and pepper.

    Add a lollipop stick (available at craft stores) so the tip is in the middle of the circle. Top with another circle of dough and crimp edges with a fork to seal. (Preserves will seep out.) Brush with egg and bake until golden, 15 minutes. Serve warm.

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