1 egg

1 tbsp (15 ml) water

1/3 cup (75 ml) raspberry jam (see note)

16 fresh or frozen raspberries

1 lb (454 g) frozen store-bought puff pastry, thawed

16 wooden sticks

Coarse sugar (optional)

Line two baking sheets with parchment paper.

In a bowl, combine the egg and water with a fork. Set the egg wash aside.

In another bowl, gently toss the raspberries with the jam. Set aside.

On a floured work surface roll out the puff pastry into two 10-inch (25 cm) squares (or use pre-rolled puff pastry). With a 2-inch (5 cm) cookie cutter, cut 32 discs of dough. With a round 1 1/2-inch (3 cm) cookie cutter, cut out and discard the centre of 16 of the discs to obtain dough rings.

Place the 16 discs of dough on the prepared sheet, spacing them evenly. Brush with egg wash. Place a stick on each disc. Press lightly. Cover with the rings of dough. Brush the rings with egg wash.

Spoon the raspberry filling in the centre of each lollipop, taking care to place a raspberry on each one. Sprinkle with coarse sugar, if desired. Refrigerate for 15 minutes.

With the rack in the middle position, preheat the oven to 400°F (200°C).

Bake, one sheet at a time, for 18 to 20 minutes or until the crust is golden brown. Let cool completely.

These lollipops will keep for three to four days in an airtight container in a cool, dry place.

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