For all you lollipop lovers out there. Here’s one that switches it up a bit. Although these guys happen to be sweet & savory. These Fig & Brie Pastry Pops are perfect grown-up treat to enjoy with that glass of holiday cheer.
These can be made into any shape you like. With or without the stick. But the lollipop stick makes them so festive, don’t you think?
I love that these treats are made using prepared puff pastry. It couldn’t be easier. You gotta love any shortcut possible during the busy holiday season.
I use the Pepperidge Farm brand but keep this in mind …these can easily be made gluten-free if you are so inclined. There’s a brand called GeeFree that is available in most food stores.
For the sticks, you can usually find them in your local market or craft store. If you have difficulty finding them, they are available on Amazon. The 4-inch size works well here.
When prepping the gouda, I like to trim the white protective layer from the outer rim. It helps to make the cheese more pliable when forming the pastry pops.
- Preheat oven to 375°F.
- On lightly floured surface, roll out puff pastry to about ¼-inch thick.
- Using a 2 1/2-inch round cookie cutter, cut 12 circles from each pastry square.
- Set the second set of circles aside.
- Cut excess pastry into smaller shapes to bake alongside pops.
Rather than let it go to waste, use any small cutters to create small pieces of pastry that you’ll bake right along with the pops.
They’re delicious as a simple snack with your favorite jam or added to your next bowl of soup as toppers. Sort of like “pastry croutons.”
- Working with the first set of pastry rounds, place 1 teaspoon of fig jam into the center of a round.
- Skewer a piece of the Brie with a lollipop stick.
- Flatten it a bit and place it in the center of the jam.
- Repeat with the remaining pastry rounds in this set.
These treats can also be made into larger squares (9 of them) by cutting each pastry sheet into 9 equal sections, as indicated in the recipe that inspired my round fig version. You would increase the fig jam accordingly and make the brie pieces larger.
- In a small bowl, whisk the egg with the water to combine.
- Brush a small amount of egg wash around the edge of each pastry round.
- Take a circle from the second set and stretch it slightly so that it drapes over the brie and fig.
- Press down gently around the entire edge to form the pastry pop.
- Use the tines of a fork to press all around the edges of the finished pastries to seal them.
- Take extra care when sealing around the sticks.
Step-by-step directions to forming your Fig & Brie Pastry Pops…
- Place a spoonful of fig jam in the center of a pastry round.
- Grab a piece of brie, squoosh it between your fingers to flatten it a bit & skewer it with a lollipop stick.
- Paint the edge of the round with the egg wash.
- Grab another pastry round and stretch it just a little so that it drapes over your creation.
- Seal the edges carefully with the tines of a fork.
- Brush each pastry pop with egg wash.
- Garnish with a sprinkle of flaky salt.
- Transfer the pops to the prepared baking sheets.
- Bake until golden brown for 12 to 15 minutes.
- Cool for 5 minutes before serving.
If a small amount of filling oozes out during baking, it will easily break off once cooled down a bit.
Serve these beauties on their own or as an addition to your holiday cheese board.
You can even fancy things up a bit by displaying your pops as a bouquet by using dried beans as an anchor.
fig & brie pastry pops
Inspired by PureWow
Sweet and savory and light. Perfect addition to your cheese board.
Ingredients
- 2 sheets frozen puff pastry, thawed (or gluten-free puff pastry)
- 1/4 cup fig jam or spread
- 8 ounces Brie, cut into 12 equal pieces (rind from outer edge trimmed)
- 12 cookie-pop or lollipop sticks
- 1 egg, lightly beaten
- 1 tablespoon water
- flaky salt (such as Maldon)
Instructions
-
Preheat oven to 375°F.
-
On a lightly floured surface, roll out the puff pastry to about ¼-inch thick. Using a 2 1/2-inch round cookie cutter, cut 12 circles from each pastry square. Set the second set of circles aside. Cut excess pastry into smaller shapes to bake alongside pops.
-
Working with the first set of pastry rounds, place 1 teaspoon of fig jam into the center of a round. Skewer a piece of the Brie with a lollipop stick, flatten it a bit and place it in the center of the jam. Repeat with the remaining pastry rounds in this set.
-
In a small bowl, whisk the egg with the water to combine. Brush a small amount of egg wash around the edge of each pastry round. Take a circle from the second set and stretch it slightly so that it drapes over the brie and fig. Press down gently around the entire edge to form the pastry pop.
-
Use the tines of a fork to press all around the edges of the finished pastries to seal them. Take extra care when sealing around the sticks.
-
Brush each pastry pop with egg wash and garnish with a sprinkle of flaky salt. Transfer the pops to the prepared baking sheets and bake until golden brown, 12 to 15 minutes. Cool for 5 minutes before serving.
Recipe Notes
These treats can also be made into larger squares (9 of them) by cutting each pastry sheet into 9 equal sections. You would increase the fig jam accordingly and make the brie pieces larger.
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