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
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.
Ingredients
Directions
Active time: 30 minutesTotal 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.
From the December 2014 issue of O, The Oprah Magazine
