Strawberry Brie Lollipop Pies

Strawberry Brie Lollipop Pies

The best way to say Happy Mother’s Day is with this strawberry brie lollipop pies recipe. It will also make you the next foodie star at any gathering! Easy flakey pie dough cut up into hearts, filled with creamy brie cheese and a dollop of strawberry jam, baked till crispy golden layers of divine mini strawberry brie pies, and a cute lollipop stick to make this the perfect finger food experience!

Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 12
Author Mahy


  • 1 batch of easy flakey pie dough with 1 tablespoon of fresh minced thyme added into the flour mixture.
  • 1/2 cup of brie cheese cut up into 1 inch squares and 1/4 inch thickness ( about 10 pieces)
  • 1/4 cup of strawberry jam
  • 1 egg beaten with 1 teaspoon of thyme leaves and 1 teaspoon of milk


  1. Preheat the oven to 420 F.
  2. Roll out the chilled dough into 1/8th of an inch thickness and use a heart shaped cookie cutter to cut out about 20 hearts of dough.
  3. Place 10 of the heart doughs on a parchment lined baking sheet and take 1 lollipop stick and stick it at the bottom of each heart and press it down firmly so that it sticks well to the dough.
  4. Place a slice of brie cheese at the centre of each heart dough and top that with a teaspoon of strawberry jam in each heart.
  5. Cover each piece of strawberry-brie heart dough with another heart dough and press firmly with your fingers around the edges.
  6. Using a fork, seal the heart pies well all around the edges.
  7. Brush the pies with a thin layer of egg wash and bake right away.
  8. Bake the pies for 20 minutes (depending on the size of your pies) until golden and crispy.
  9. Let them cool for 1 minute on the tray and then cool them on a wire rack for 2 more minutes.
  10. Note:
  11. -Do not over fill the mini pies because the filling will leak out.
  12. -Do not eat the pies right away from the oven because the filling will be too hot.