Cranberry-Brie Puff-Pastry Pops
Cranberry-Brie Puff-Pastry Pops Erin McDowell

Holiday-party season is almost here. (You know, that time of year when you spend countless hours consuming countless hors d’oeuvres?) This year, we’re skipping the boring go-tos (sorry, crudités) in favor of a way more interesting and utterly addictive app: savory cranberry-brie puff-pastry pops. These are perhaps the most grown-up—and delicious—lollipops ever.

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Makes 9 pastries
Start to Finish: 30 minutes

Ingredients

2 sheets frozen puff pastry, thawed

1 heaping cup cranberry jam or cranberry sauce

One 8-ounce wheel of Brie, cut into 9 even chunks

9 cookie-pop or ice-pop sticks

1 egg, lightly beaten

1 tablespoon water

2 tablespoons flaky salt (such as Maldon)

Directions

1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.

2. On a lightly floured surface, roll out the puff pastry to about ¼-inch thick. Use a pizza cutter to cut one sheet into 9 even squares (cut into thirds vertically, then again horizontally). Repeat with the second sheet. Set aside the second set of pastry squares.

3. Working with the first set of pastry squares, place 2 tablespoons cranberry jam into the center of a square. Place a piece of Brie in the center of the jam, then skewer the Brie with a cookie-pop stick. Repeat with the remaining pastry squares in this set.

4. In a small bowl, whisk the egg with the water to combine. Brush a small amount of egg wash around the edges of each pastry square, then top each square with another square from the second set.

5. 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.

6. 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.

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