Heart Lollipops

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.


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