Surprise your sweethearts with these wonderful heart lollipops. Having tasted them they will appriciate your efforts for sure!
- 10 strawberries, chopped small
- 3 tablespoons strawberry preserves
- 1/3 cup cream cheese
- 1 large Egg, separated, pided
- 2 tablespoons sugar, pided
- 1⁄2 teaspoon vanilla extract
- 1/2 cup raw sugar
- pillsbury refrigerated pie crust
- 12 lollipop sticks
Heart Lollipops. Method:
Prepare 2 baking sheets with parchment paper. Preheat oven to 400F.
Combine cream cheese spread, egg yolk, 1 tablespoon sugar and vanilla in a medium bowl. Beat with an electric mixer on low speed until well blended.
Roll each pastry disk on a lightly floured surface. Using your cookie cutter, cut out as many hearts as you can, re-roll scraps and continue until you can’t get another little pastry cut out of it.
Being careful keep the filling in the center of the pastry shell, center a dab of the cream cheese mixture and top with the berry mixture.
Place one lollipop stick in the middle of the shell leaving a little less than two-thirds of it exposed. Top with the other shell and seal it all around with a clean lollipop stick or a fork. If some of the filling spills out while sealing, it is ok.
Place on the prepared cookie sheets. Make 2 or 3 small slits in the top crust of each pie to allow heat to escape.
Beat the leftover egg white in a small bowl with a whisk until foamy. Brush tops of pies with the egg white and sprinkle the pies generously with the raw sugar.
Bake the pies until golden, about 20-25 minutes. Remove from baking sheet; cool completely on a wire rack.