Surprise your sweethearts with these wonderful 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, divided
- 2 tablespoons sugar, divided
- 1⁄2 teaspoon vanilla extract
- 1/2 cup raw sugar
- pillsbury refrigerated pie crust
- 12 lollipop sticks
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.